CHOCOLATE BAVARIAN CREAM PIE RECIPES

Steps:

• In a large bowl, combine ice cream, half of the lemon curd and all of the limoncello and lemon zest. Spoon into crust. Freeze, covered, several hours or overnight., In a microwave, heat chocolate with 1/4 cup cream at 70% power until melted; stir until smooth. Set aside to cool., In a small bowl, beat remaining cream until soft peaks form. Beat in marshmallow creme. Fold in remaining curd. With a spatula, fold half of the cream mixture into cooled chocolate mixture just until blended. Fold in remaining cream mixture; spread or pipe over top of pie. Freeze, covered, 1 hour., Remove from freezer 10 minutes before serving. If desired, top with lemon peel.

Steps:

• In a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes. In another bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened., Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate. Spoon fruit mixture into crust., Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with cream; sprinkle with coarse sugar., Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.