TJ Hirst

If I poll my husband and children about what to make for dessert night, they most often say, “Something with chocolate.”

I don’t have anything against chocolate, but it’ not always my favorite choice. 80% of the time I cave to the pressure. Not this Sunday. I stood firm when those chocolate pleas came—in favor of something with fruit, something I’ve never tried.

While the Strawberry Bavarian Pie wasn’t as easy as whipping up a box of brownies, it looked and tasted as rich as the brownies, but healthier. I doubt it was.

Strawberry Bavarian Pie

1 baked 9-inch pie shell
1 teaspoon unflavored gelatin
2 tablespoons cold water
2 cups skim milk
1 cup sugar
¼ cup flour
½ teaspoon salt
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla
4 teaspoons cornstarch
1 box frozen sliced strawberries, thawed

1. Dissolve gelatin in cold water. Scald milk in a double boiler. In a medium bowl, mix 1/2 cup sugar, flour and salt; then slowly stir in scaled milk. Mix well and return mixture to the top part of the double-boiler. Cook over direct heat, stirring constantly until mixture thickens. When mixture is thick enough to coat spoon, put the top of the double boiler over the bottom part and cook for about ten minutes over boiling water.

2.In a small bowl, beat egg yolks and slowly add them to the double boiler. Cook until mixture is thickened, about five minutes. Remove from heat and add butter and gelatin, stir until dissolved. Remove top pan from the bottom and let cool. When mixture is lukewarm, add vanilla and mix well. Pour into baked pie shell and refrigerate until firm.

3. In a saucepan combine the remaining sugar with the cornstarch. Drain juice from strawberries and slowly stir strawberry juice in with the cornstarch and sugar. Reserve the berries. Cook juice over medium heat until thickened and transparent. Remove from heat and cool. When glaze is lukewarm-stir in berries. When pie is set, top with strawberries and glaze. Refrigerate until ready to serve.