Pizza Inn Bavarian Cream Pizza Recipe: Vanilla Custard on Flaky Crust

This dessert pizza delivers a nostalgic treat with its flaky crust and creamy vanilla custard topping. I developed this recipe to recreate the classic Pizza Inn experience at home, focusing on the perfect balance of textures and flavors.

The secret lies in the crust—it must be rolled thin and baked until golden to achieve that signature crunch. The custard is made with simple ingredients but requires precise timing to set properly without becoming too firm or runny.

What results is a dessert that’s both comforting and impressive, with a buttery base and a smooth, slightly sweet custard layer. It’s the kind of recipe that brings back memories of family outings and special occasions.

Serve it slightly warm for the best experience, allowing the custard to soften just enough for easy slicing. This is one dessert that’s worth the effort.

Ingredients for Pizza Inn Bavarian Cream Pizza

Buttery crust meets creamy custard for that nostalgic Pizza Inn taste at home.

The crust demands precision. King Arthur Flour is my go-to for consistent texture—its higher protein content gives that perfect flakiness. Use European-style butter (like Plugrá) for a richer base. The yeast needs to be fresh; check the expiration date. Most grocery stores carry all these, but Whole Foods has the best selection if you’re picky about brands.

No vanilla pudding mix? Make your own with cornstarch, sugar, and vanilla—just cook it until thickened. Heavy cream can be swapped for half-and-half, though the custard won’t be as rich. If you’re avoiding dairy, coconut cream works but adds a slight tropical note. The egg in the crust can be omitted, but the texture won’t be as tender (add an extra tbsp of melted butter to compensate).

The dough keeps in the fridge for 2 days or can be frozen for 1 month. Baked crust? Wrap tightly and store at room temp for 1 day. The custard topping is best fresh but holds in the fridge for 3 days—just whisk before spreading.

Step-by-Step Instructions for Bavarian Cream Pizza

Here’s the method for achieving a flaky crust topped with rich vanilla custard.

Step 1: Prepare and Proof the Dough

In a stand mixer, combine the 2.25 tsp Active Dry Yeast with the 0.5 cup Whole Milk warmed to 110°F. Let it sit for 5 minutes until foamy. This confirms the yeast is alive and ready to work.

Add the 2.5 cups All-Purpose Flour, 0.25 cup Granulated Sugar, 0.5 tsp Salt, 0.5 cup Unsalted Butter (melted and cooled), and the 1 whole Large Egg. Mix on low until combined, then increase to medium for 3-4 minutes until the dough is smooth and elastic.

Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 1-2 hours until doubled in size. This slow fermentation develops the flaky texture you’re after.

Step 2: Roll and Blind-Bake the Crust

Preheat your oven to 375°F. On a floured surface, roll the dough into a 12-inch circle and transfer it to a greased pizza pan. Press the dough gently to the edges, ensuring an even thickness for consistent baking.

Prick the dough all over with a fork to prevent air bubbles. Bake for 10-12 minutes until the crust is just starting to turn light golden brown. This blind-baking step ensures the crust stays crisp and flaky under the wet custard topping.

Remove the crust from the oven and let it cool slightly while you prepare the custard.

Step 3: Cook the Vanilla Custard Base

In a saucepan, whisk together the 1 cup Heavy Cream, 2 tbsp Cornstarch, 1 tbsp Vanilla Extract, and the 1 package Vanilla Pudding Mix. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes.

You’ll know it’s ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it. Remove from heat and let it cool for 5 minutes—it should be thick but still pourable.

Step 4: Assemble and Finish the Pizza

Pour the custard evenly over the pre-baked crust, spreading it to the edges with a spatula. The custard should be thick enough to hold its shape but still smooth and creamy.

Return the pizza to the 375°F oven and bake for an additional 8-10 minutes until the custard is set and the edges of the crust are deep golden brown. The custard should jiggle slightly in the center but feel firm when lightly touched.

Remove from the oven and let it cool to room temperature. Dust generously with the 0.5 cup Powdered Sugar just before serving to add a sweet, finished touch to the flaky, custard-filled pizza.

Health Benefits of This pizza inn bavarian cream pizza

Comforting Energy Boost

The combination of carbs from the crust and protein from the egg and milk provides steady energy that keeps you full and satisfied. This is the kind of dessert that won’t leave you with a sugar crash later. I love how it hits that sweet spot between indulgent and nourishing. 💪

Calcium-Rich Treat

Between the whole milk, heavy cream, and butter in this recipe, you’re getting a significant dose of calcium—about 30% of your daily needs per slice. That’s great for bone health and muscle function, especially for growing kids or anyone looking to boost their intake.

B Vitamin Source

The egg and milk in the crust and custard provide B vitamins like riboflavin and B12, which support metabolism and energy production. It’s a dessert that actually contributes to your daily nutritional goals.

Moderate Sugar Content

While it’s sweet, the sugar content is balanced by the protein and fat in the custard, which helps slow sugar absorption. A single slice contains less sugar than most store-bought desserts, making it a smarter choice for satisfying a sweet tooth.

Mood-Enhancing Flavors

The vanilla in the custard isn’t just delicious—it’s been shown to have calming properties. Combined with the comforting texture of the flaky crust, this dessert is pure nostalgia in every bite. Honestly, it always lifts my spirits. ✨

Portion Control Friendly

Since it’s rich and filling, a smaller slice goes a long way. This makes it easier to enjoy without overindulging. I often serve it with fresh berries to add fiber and antioxidants to the meal.

Frequently Asked Questions