Eclair Pie Recipe

I love cream puffs! Especially homemade ones with real homemade pudding inside. Sometimes I don't have the time to make homemade pudding and mess with individual little cream puffs.

That's where this recipe comes in. Eclair pie  - the crust is made with cream puff dough, so there is no fuss with cutting open each individual puff and scooping out the inside. The filling is made with an instant pudding mix, but with a special ingredient to make it thick and creamy. Top it off with cool whip and some chocolate sauce and you have a decadent dessert with much less fuss than the original version.

 Click here for a printable recipe

Eclair Pie Recipe

Crust:
1 c. water
1/2 c. butter or margarine
1/4 t. salt
1 c. flour
4 eggs

Filling:
1 (8 oz.) pkg cream cheese, softened
1 pkg (5.1 oz.) instant vanilla pudding
2 1/2 c. milk

Topping:
cool whip
chocolate syrup

Crust: Bring water, butter and salt to a boil. Add flour and stir until a smooth ball forms. Remove from heat. Add eggs one at a time and beat until smooth. Spread into two lightly greased pie pans. Bake at 400 for 30-35 minutes or until puffed and golden. Cool completely on wire racks.

 Filling: In a mixing bowl, beat cream cheese until completely smooth. {Make sure the cream cheese is very soft - microwave it for 30-60 seconds if needed} Very gradually pour in 1 c. of milk a few tablespoons at a time, while beating. This step is crucial. If you just dump in the milk, you will most likely get lumpy pudding... don't ask me how I know :)  Once you've incorporated 1 c. of the milk in with the cream cheese, then go ahead and add the rest of the milk and the pudding mix, stirring until smooth. Pour into prepared crust and refrigerate 20 minutes.

Topping: Spread as much or as little cool whip as you like on top of your pie, then drizzle with chocolate syrup.

Keep refrigerated until ready to eat.

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