Each year on November 27, people across the country observe National Bavarian Cream Pie Day.
- 1600s – The earliest recorded history of Bavarian cream dates back to when French chefs prepared it for the Wittelsbach princes (a German family that ruled Bavaria from the 12th century until 1918).
- 17th Century – No one is sure about the origin of Bavarian cream, but during the late 17th and early 18th centuries, many French chefs worked at the court of the Wittelsbach Princes. This would have allowed them to have learned it in Bavaria.
- 1800s – The art of making Bavarian cream is perfected by French chef Marie-Antione Carême and is named for Bavaria.
- 1884 – Bavarian creams appeared in the U.S. in Boston Cooking School cookbooks, by Mrs. D.A. Lincoln, and by Fannie Merritt Farmer, 1896. The Fannie Farmer Cookbook offers a “Bavarian Cream”.’
- 2000s – Bavarian cream pies became popular with the rise of instant pudding and custard mixes.
- Bavarian cream was originally a cold dessert of egg custard stiffened with gelatin, mixed with whipped cream (sometimes with fruit purée or other flavors), then set in a mold, or used as a filling for cakes and pastries.
- In German-speaking lands, the suffix ‘crème’ refers to the gelatin mold used to make it.
- Bavarian cream is a rich dessert designed to be served cold, usually unmolded onto a plate and garnished with fresh fruit. It is made by blending whipped cream with a rich yolks-only egg custard and chilling the mixture until it sets.
- Pie in the face day is celebrated on the same day as Bavarian Cream Pie Day!
- Bavarian Cream pies are used for pieing (throwing a pie at someone’s face) as it is cream-based.
- Whipped cream has been around since the 16th century, and was first called “whipped cream” in 1673.
- Until the 19th century, recipes for whipped cream called for beating the cream with a willow branch rather than a modern whisk.
Sources:
Editor’s Note: Since COVID, numerous websites once used for “Today Is” research have shut down. The information remains accurate, but some original sources no longer exist.
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