Name: Mexican Hot Chocolate Bavarian Pie
Yield: Serves 8
Cuisine: American
Ingredients: 5 egg whites, at room temperature; 2 tsp pure vanilla extract; 1 cup [200 g] granulated sugar; ½ cup [110 g] unsalted butter, melted; ¾ tsp table salt; ¼ cup [50 g] granulated sugar; 12 oz [340 g] semisweet chocolate, chopped; ¾ tsp pure vanilla extract; ¼ cup [60 ml] whole milk; ¼ tsp cream of tartar; 1 Tbsp powdered gelatin; ¼ tsp ancho chile powder, or to taste; ⅛ tsp freshly ground black pepper; ⅛ tsp table salt; ½ tsp cayenne pepper, or to taste; 10 oz [280 g] vanilla wafers; 2 Tbsp packed dark brown sugar; 2 tsp ground cinnamon; 2½ cups [600 ml] heavy cream; ½ tsp table salt

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

Piled high with billowy whipped cream or toasted meringue, nothing says 1950s diner dessert quite like chocolate pie. But even fifty years earlier, at the turn of the twentieth century, Chocolate Bavarian Cream, essentially chocolate pie filling with the addition of gelatin, was very popular. Here, I have modified a recipe from Knox Gelatine Desserts, Salads, Candies and Frozen Dishes (1936), adding Mexican hot chocolate spices to the filling and topp