Chocolate Bavarian Cream Pie

November 27: National Bavarian Cream Pie Day

During our Thanksgiving dinners, we always present our guests with a pair of pie options: classic (pumpkin, apple, pecan and/or sweet potato) and creative (haupia, crack, buko, etc). To the latter list, we add Chocolate Bavarian Cream Pie. Chocoholics appreciate this alternate flavor to the more popular pies.

Because there is so much to cook for Thanksgiving, we prepare our pies ahead of time. If we are behind schedule, we admit to taking shortcuts, such as using ready-made pie crusts and Cool Whip (Islander uses this sometimes because it is dairy-free).

Chocolate Bavarian Cream Pie is similar to other pudding-filled pies so this may be comforting to those who are accustomed to traditional treats. Make this delicious dessert ahead of Thanksgiving and especially for National Bavarian Cream Pie Day.

Recipe

(Adapted from Jell-O via Dying For Chocolate)

Ingredients

• 1 small box (4 ounces) chocolate pudding mix
• ¼ cup sugar
• 1 envelope unflavored gelatin (we used Knox brand)
• pinch of salt
• 1 egg
• 2 cups milk (we used lactose-free)
• 1 teaspoon vanilla extract or paste
• 2 cups non-dairy whipped topping mix (Cool Whip or prepared Dream Whip)
• 1 9-inch ready-made pie crust (we used Nabisco Oreo brand)

Directions

In a saucepan, combine the chocolate pudding mix, sugar, gelatin and a pinch of salt.

In a small bowl, beat the egg with the milk. Pour into the saucepan with the other ingredients. Cook over medium heat, stirring until the mixture comes to a full boil. Stir in the vanilla. Remove from the saucepan and transfer to a large glass bowl, straining any egg debri or lumps if necessary. Cover the surface with waxed paper or plastic wrap so a film does not develop over the top of the pudding. Refrigerate until cold.

Meanwhile, make the non-dairy whipped topping (or use Cool Whip). Beat the pudding mixture until it is creamy. Fold in the non-dairy whipped topping and blend well.

Spread mixture into the pie crust. Refrigerate until firm (or freeze for an ice cream-like treat). Decorated with chocolate leaves or top with extra non-dairy whipped cream (optional).

Notes

• The ready-made pie crust could be chocolate flavor or graham cracker (Keebler brand).
• Sprinkle mini chocolate chips or chocolate shavings on top of the Chocolate Bavarian Cream Pie for a pretty presentation. We added chocolate fall leaves on ours as an autumnal accent by using Wilton’s dessert accent candy mold.
• Search our blog for other pie recipes.

Bittersweet Chocolate

Almond Liqueur Tart

November 7: National Bittersweet Chocolate with Almonds Day

Islander’s brother, Kahuna, discovered Highlander’s stash of dark chocolate-covered almonds in our house and could not resist eating them! He felt so guilty afterwards that he went to the grocery store to replace them before Highlander got home from work. Later, when Highlander wanted to snack on them, he noticed his candy did not taste quite right. They were milk chocolate instead of the darker flavor! As a “peace offering,” Kahuna bought another BIGGER bag of bittersweet chocolate almonds so they can both enjoy them together.

Amused by this incident between her husband and only sibling, Islander made a bittersweet chocolate almond tart when the candies were eaten up. Both Highlander and Kahuna liked it—but still prefer slices of this decadent dessert to be garnished with the dark chocolate-covered almonds.

Those who are nuts about dark chocolate and almonds ought to try the tart version. Bittersweet chocolate almond tart is a terrific treat for National Bittersweet Chocolate with Almonds Day.

Recipe

(Adapted from Raleys)

For the crust

• ¾ cup flour
• 1/3 cup sugar, granulated white
• ¼ cup unsweetened cocoa powder
• 1/3 cup butter, cold and cut into pieces
• 1 egg

Directions

In a bowl, combine the flour, sugar and cocoa powder. Cut in pieces of cold butter with a pastry blender or fork. Stir in the egg until dough is well blended.

Press into a 9-inch tart pan (with a removable bottom) on the bottom and sides. Refrigerate for at least one hour. Prick the bottom and sides with the tines of a fork. Bake in a preheated oven at 350 degrees for 20-25 minutes. Remove from the oven and cool completely. Make the filling.

For the filling

• 1 bag (10 ounces) bittersweet chocolate chips (we used Ghirardelli brand)
• 1 container (8 ounces) mascarpone cheese, room temperature
• 4-6 tablespoons amaretto (almond liqueur)
• dark chocolate-covered almonds, slivered blanched almonds or whole roasted almonds (optional garnish)

Directions

In a bowl, microwave the bittersweet chocolate chips until melted. Stir until smooth. Cool for about 5 minutes. Fold in the mascarpone cheese. Stir in the amaretto.

Smooth the filling into the crust. Refrigerate for at least an hour to set. Push the bottom up to release the tart from the whole pan. Slice and serve. Garnish with dark chocolate-covered almonds, slivered blanched almonds or whole roasted almonds.

Notes

• Slice the tart into small wedges as this is a rich dessert. Servings may also be topped with whipped cream or berries.
• Search our blog for other recipes containing chocolate and/or almonds.