Strawberry Bavarian Cream Pie

Strawberry Bavarian Cream Pie
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 220.8
  • Total Fat: 15.9 g
  • Cholesterol: 39.9 mg
  • Sodium: 24.4 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Strawberry Bavarian Cream Pie calories by ingredient


Definately not low-cal, but oh-so-good. If you are looking for a luscious splurge, than you have come to the right recipe. Definately not low-cal, but oh-so-good. If you are looking for a luscious splurge, than you have come to the right recipe.
Number of Servings: 12


    1 1/3 cups whole wheat pastry flour
    1 Tbsp brown sugar
    dash of salt
    1/4 cup butter, chilled and cut into small pieces
    1/4 cup vegetable shortening, chilled and cut into small pieces
    3 -4 Tbsp cold water

    5 cups/1 quart fresh strawberries, hulled and quartered if large
    1/4 cup + 1 Tbsp brown sugar
    3 Tbsp cold water
    2 tsp unflavoured gelatin
    3 Tbsp boiling water
    1 cup whipping cream


Combine the pastry flour, brown sugar and salt in the bowl of a food processor. Add the butter and shortening using the "pulse" motion of the food processor, mixing until the mixture resembles coarse meal, with lumps of fat no bigger than the size of a pea. Drizzle the minimum amount of water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it.

Gather the dough into a ball, flatten into a disk, wrap in plastic wrap and chill for at least a half an hour.

While chilling the dough, combine the strawberries and 1/4 cup brown sugar. Allow to stand for 1/2 hour. Combine the cold water and gelatin in a small measuring cup. Let stand for 5 minutes or so. Add the boiling water and mix to dissolve gelatin. Add to the strawberry mixture and chill slightly. Beat the whipping cream and 1 Tbsp of brown sugar until firm peaks form. Fold into strawberry mixture and chill.

To complete the crust, preheat the oven to 400F. Bring dough disk out of refrigeration and let stand until malleable with a roling pin. Roll out to the appropriate size between a sheet of waxed paper and the plastic wrap. Place in pie pan and press in firmly. Poke the bottom of the crust all over with a fork. Cover with aluminum foil and fill foil with dried beans, rice or pie weights. Cover with another piece of aluminum foil,. Bake for 10 minutes. Remove foil and weights. Return to oven and bake an additional 10 minutes.

Remove crust from oven and allow to cool slightly. Spoon filling into crust and smooth to edges to seal. Chill before serving.

Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user GREENLEE25.

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