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   November 27 - National Bavarian Cream Pie Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Peppermint Bavarian Cream Pie   
    Categories: Chocolate, Dairy, Pies, Booze   
         Yield: 6 servings   
       
   MMMMM-------------------CHOCOLATE COOKIE CRUST------------------------   
        25    Chocolate wafer (Oreo)   
              Cookies   
         5 tb Melted butter   
      
   MMMMM-------------------BAVARIAN CREAM FILLING------------------------   
       3/4 c  Water   
         1 ts Peppermint extract   
     1 1/2 tb Gelatin   
         7    Egg yolks   
         1 c  Granulated sugar   
         2 ts Cornstarch   
     1 1/2 c  Milk   
         5    Egg whites   
           pn Salt   
         1 tb Sugar   
       1/2 c  Heavy whipping cream   
              +=PLUS=+   
         1 c  Whipping cream; chilled   
         1 tb Creme de menthe   
         1 tb Sugar   
         1 ts Vanilla   
              Peppermints, crushed and   
              - whole   
       
     CRUST: Pulse cookies in food processor. Mix with melted   
     butter in medium bowl. Press into a 9" pie plate with   
     the back of a spoon and refrigerate.   
        
     BAVARIAN CREAM FILLING: Combine water and peppermint   
     extract. Sprinkle gelatin over mixture and set aside to   
     soften.   
        
     Beat egg yolks and sugar for 2-3 minutes until mixture   
     is pale yellow and forms the ribbon. Beat in cornstarch.   
        
     Bring milk to a boil over medium heat (slowly) ensuring   
     it does not burn.   
        
     Beat the milk by droplets into the egg yolks. Pour back   
     into sauce pan and set over medium heat. Stir with a   
     wooden spoon until mixture thickens enough to coat spoon   
     lightly. Be careful not to overheat or cook too quickly   
     and risk scrambling the eggs. Remove from heat and add   
     gelatin, stirring to dissolve completely.   
        
     Beat the egg whites and salt until soft peaks form.   
     Sprinkle one tablespoon of sugar and beat until stiff   
     peaks are formed. Using a rubber spatula, fold egg   
     whites into custard.   
        
     Set mixture over a bowl of ice and fold delicately with   
     spatula often while it is cooling to prevent separation.   
        
     Meanwhile, beat 1/2 cup heavy cream until doubled in   
     volume. Add creme de menthe. Fold into completely cold   
     custard.   
        
     Spoon over crust. Set in fridge to firm up.   
        
     Beat remaining 1 cup of heavy cream, tablespoon of   
     sugar, and vanilla until medium peaks form (not too   
     stiff or it will not pipe well). Pipe onto set pie and   
     top with peppermints.   
        
     RECIPE FROM: https://www.kandradventures.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Whoever buys the shot gets to make the toast.   
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