[Eds.: The lovely Natalie is back with us today as a guest blogger, having recovered from the travesty that was Indian Pudding Day.]

Bavarian Cream Pie is one of those retro throwback foods that one hears about and is in the collective consciousness, sort of like fruitcake or aspic salad. [Ed:would that maybe make it “Bavarian Creme Pie??] I suspect it is significantly yummier than aspic, though.  Bavarian Cream Pie is simply Bavarian cream/creme Bavaroise in a pie shell (pastry or cookie crumb).  Bavarian cream, in turn, is a cooked egg custard, thickened with gelatin.  It is often flavoured with liqueur.  Bavarian cream can be served in many formats other than pie, including in individual cups, simply turned out of a fluted dish onto a plate, or as a filling for cakes and donuts.

Bavarian cream is most likely not German after all.  It was likely invented by the Swiss, and named after a visiting German dignitary to whom it was presented. [Ed.: First chocolate, then cheese, now yummy (likely boozy) custard. I really need to go visit Switzerland!]

Bavarian cream pie is a bit of a strange choice for late November in North America, as it is most often a summer dessert flavoured with fruit and served with coulis.  However, there are many, many variations on the recipe, some of which would be appropriate for a US Thanksgiving dessert – for instance, Martha’s Eggnog Bavarians with bourbon (yum!) could be turned into Eggnog Bavarian Cream Pie by putting the cream into a graham cracker crust.  Another wintery variation would be a citrus cream, with candied citrus peel for decoration.  A gingerbread or pumpkin cream would also be most delicious.

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