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Chocolate Bavarian Cream Pie

A chocolate lover's dream.

• 1 9-inch unbaked pie shell or favorite crumb crust
• 1 envelope unflavored gelatin
• 1-3/4 cup milk, divided
• 2/3 cup sugar
• 6 tablespoons cocoa
• 1 tablespoon light corn syrup (Karo)
• 2 tablespoons butter
• 3/4 teaspoon vanilla extract
• 1 cup heavy cream (whipping cream)

Sprinkle gelatin onto 1 cup of the milk in a saucepan. Stir together the sugar and cocoa; add to the milk mixture in saucepan. Add the corn syrup. Over medium heat, bring mixture to a boil. Remove from heat.

Add the butter and stir until melted. Blend in 3/4 cup milk and vanilla. Pour into a large bowl of an electric mixer. Chill mixture until almost set.

Whip the cream until stiff peaks form. Whip the chilled chocolate mixture on medium speed until smooth. On low speed add half the whipped cream to chocolate, beating just until blended. Pile into the pie shell, and chill until set. Top with remaining whipped cream.

Try this lovely pie in our Coconut-Shortbread Piecrust.

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