Pecan Bavarian Cream

Preparation info
  • Makes

    3½ cups

    • Difficulty


Appears in

By Flo Braker

Published 1984

  • About

Use as pie filling in a baked crust, or serve on its own in a bowl.

This is the filling for Pecan Chantilly.


  • 2 ounces (½ cup) pecans
  • 2 tablespoons dark rum



Grind the pecans with a nut grinder to the consistency of cornmeal to yield about cup ground.

Pour the rum into a small bowl, sprinkle the gelatin over it and set aside until softened. Pour the cream into a -