Bavarian cream pie is a dessert so delicious that it has earned its own holiday, called National Bavarian Cream Pie Day, observed on November 27th. Although a cream very much like Bavarian cream has been in use since the Middle Ages, it wasn’t until the 19th century that the final improvements were made to it by chef Marie-Antoine Carême—who is also credited with giving it the Bavarian cream name.

It was probably around this time that the Bavarian cream pie was also invented. The very first Bavarian cream pie recipe appeared in the Boston Cooking School cookbooks by Mrs. D.A. Lincoln in 1884. Fannie Merritt Farmer also published a recipe in the Fannie Farmer Cookbook that featured Bavarian cream in 1896.

Creamy Facts About Bavarian Cream

Want some cool, creamy, and very delicious facts about Bavarian cream? We thought you might, so we went ahead and took the initiative to bring everyone some facts they can enjoy about this cream while they’re enjoying National Bavarian Cream Pie Day.

• Bavarian cream was originally a French cold egg custard that was stiffened using gelatin before being placed in a mold to set.
• The suffix ‘crème’ is used in German-speaking countries to denote a gelatin mold.
• Before refrigeration, making Bavarian cream was challenging as it had to be cooled down with ice to properly set.

Observing Bavarian Cream Pie Day

Arguably, the best way to observe this holiday is by taking the time to make your own Bavarian cream pie. We feel that’s the best way to get the perfect blend of tastes that can be found in this dessert. However, if you have a top-tier bakery next to your home, you might see if they will make one for you. While you’re enjoying your Bavarian cream pie, be sure to use the hashtag #NationalBavarianCreamPieDay on your social media posts.