Cream Puff Pie (aka cream puff cake or eclair cake)

07.24.2012

Let me state things plainly, you are going to want to make this pie =). It is one of the easiest and tastiest pies I’ve ever made. I adore cream puffs. Basically I could eat about 20 or more in one sitting (if I didn’t exercise any self control). So, when I saw this cake, and noticed how many of the reviewers had made a pie version of it I knew I had to give it a try. I don’t want a little wimpy piece of cake I want a big slice of pie! I’m so glad I tried this pie. I like it equally as much, if not more than cream puffs.
I used a different pastry cream than that listed on the original recipe. I like to call it “cheaters pastry cream” because it is made from a boxed pudding mix. It’s not often I use mixes when I cook and bake but in this case, for pastry cream, I love to. It always guarantees the perfect consistency, a great texture, and I also like how it’s just a bit sweeter than your average pastry cream that’s made from scratch. I don’t know if I would love it so much if it weren’t loaded with so much cream though =). I’ve said it before, cream makes everything better. Yes, my Momma taught me right. She loves cream and she definitely handed that down to me. You will find this pie is anything but shy on the cream. That is what makes it so incredibly creamy, delicious and decadently divine. You may even want to make two of these because they are going to go quick. Enjoy and share!

Cream Puff Pie (aka cream puff cake or eclair cake)

Yield: 8-10 servings

Cream Puff Pie (aka cream puff cake or eclair cake)

Ingredients

  • 1/2 cup water
  • 1/4 cup butter
  • 1/8 tsp salt
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 cup heavy cream
  • 1 cup milk (preferably whole or 2%)
  • 1 (5.1 oz) package instant vanilla or white chocolate pudding mix
  • 3/4 cup heavy cream
  • 3 Tbsp granulated sugar

Directions

    To prepare puff pastry pie shell:
  • Preheat oven to 400 degrees. Generously butter a 9 inch pie dish, set aside. In a medium saucepan over medium-high heat, bring water, butter and salt to a boil. Once mixture reaches a boil, reduce heat to low and stir in flour. Cook, stirring constantly, until mixture comes together forming a ball and pulls away from the sides of the pan. Remove from heat and while stirring, add in eggs one at a time mixing until well combine after each addition. Using buttered hands, spread mixture into an even layer over the bottom and halfway up the sides of the pie dish. Bake in preheated oven for 35 minutes until golden brown. Cool pie shell completely. Meanwhile (you can do this while the pie shell bakes), prepare chocolate sauce by combining semi-sweet chocolate chips and 1/2 cup heavy cream in a microwave safe bowl. Microwave chocolate mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Cool completely (it needs to be cool or it will melt the whipped cream, you can chill it in the fridge while the pie shell bakes and cools, then reheat it slightly in the microwave on HIGH power in 5 second intervals, stirring after each interval until desired consistency is reached).
  • To prepare cheaters pastry cream
  • In a large mixing bowl, whisk together 1 cup heavy cream, milk and pudding mix, for about 3 minutes until mixture has thickened. Spread pastry cream into an even layer over cooled puff pastry pie shell (note that it's pretty much inevitable that you're going to have some bubbles in the pie shell, you can try and flatten them a bit before spreading in the filling).
  • To prepare sweetened whipped cream
  • In a large mixing bowl, using an electric hand mixer, whip 3/4 cup heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form. Spread sweetened whipped cream evenly over pastry cream layer.
  • Cut pie into slices and drizzle each slice with cooled chocolate sauce. Serve immediately. Note: this pie is best served the day prepared. Also note, the sweetened whipped cream will begin to separate after about 3 hours so plan accordingly. Store in refrigerator in an airtight container.
  • Recipe Source: adapted slightly from allrecipes.com
http://www.cookingclassy.com/2012/07/cream-puff-pie-aka-cream-puff-cake-or-eclair-cake/

23 comments

  • The Cooking Actress: That is daaaaaangerous! July 24, 2012 at 5:52pm Reply

  • Michelle C: UHHH!!!! This looks like one of those desserts you can just keep on eating and not realize how much you can actually eat! And it is beautifully presented.

    Michelle

    krumblecakesandsweets.blogspot.com July 24, 2012 at 7:30pm Reply

  • ITheeCook: I want this! Looks fantastic. July 25, 2012 at 6:53am Reply

  • sally @ sallys baking addiction: Cream Puff pie! Who knew it was SO easy? And who doesn’t love cream puffs? Gorgeous pictures too :) July 25, 2012 at 7:50am Reply

  • Anna @ CrunchyCreamySweet: Mesmerizing! I love eclair cake and I can’t wait to make it’s pie version! Thanks for sharing, Jaclyn! July 25, 2012 at 8:54am Reply

  • Melissa: There are two things that my husband truly loves in this world when it comes to food: cream puffs and pie. I think he might shed a little tear if I made this for him… Thanks! July 25, 2012 at 12:30pm Reply

  • pigsmightfly: WOW! This looks so yummy and delicious. July 25, 2012 at 1:30pm Reply

  • Maureen: This pie is delightful!!! It was so light and delicious…even better than individual cream puffs. This recipe really is one that you need to try!!! July 25, 2012 at 1:41pm Reply

  • Jaclyn: Thanks for the comments everyone! And thanks so much Maureen, I’m so glad you enjoyed this =)! I truly value your opinion because you are such an incredible baker, thanks! July 25, 2012 at 2:14pm Reply

  • Janet: Uh, oh. I think your site is going to be trouble! LOL! Yummy! July 26, 2012 at 7:14am Reply

  • Chung-Ah | Damn Delicious: How did you know I was a cream puff lover?!!! I will most definitely make this gorgeousness. I might even eat the whole pie myself! July 26, 2012 at 10:17am Reply

  • Anonymous: Love cream puffs in any form! I want to share my addition to the cheaters pastry cream, I add 1 tsp. of almond extract! It makes for an awesome flavorful cream puff/cake/pie !!! August 1, 2012 at 6:30pm Reply

  • Jaclyn: Anonymous – I love almond extract I’m sure it is delicious! I will definitely have to try that, thanks for the comment! August 2, 2012 at 4:32pm Reply

  • yummy tasty: i love cream cakes very much
    and thinks for this recipe i will try it soon August 17, 2012 at 8:48am Reply

  • vyvacious: My cousin loves cream puffs so this will be great to make for him when I visit in 2 weeks! :) October 3, 2012 at 5:04pm Reply

  • T’is the Season for some baking! | TheMusingsofL: […] pressies for under the tree, and baking, who can forget the baking!  Today’s post will be about a Cream Puff Pie that I came across on […] December 22, 2012 at 11:07pm Reply

  • National Cream Puff Day |: […] Cream Puff Pie (aka cream puff cake or eclair cake) – Cooking Classy […] January 2, 2013 at 3:23pm Reply

  • Mar: Sounds Yummy, thanks for sharing ! May 22, 2013 at 1:22am Reply

  • Amy: What an amazing dessert! I wonder if a pre-made pie crust could be used….
    Looking for a shortcut for the crust. December 12, 2013 at 7:42am Reply

    • Jaclyn: I wouldn’t recommend it, yes it would still probably taste good but would take away from the idea of being a cream puff pie since the crust is much like the pastry (pate a choux) of a cream puff. December 12, 2013 at 3:16pm Reply

  • Anna: Not that there’d ever be any left over, but if you anticipate that there will be, add a packet of Whip-it when whipping the cream and the whipped cream will retain its integrity for days. May 22, 2014 at 10:16am Reply

  • Lorraine: THIS I TH BEST DESSERT EVER . BUT TO MAKE THE WHIPPED CREAM TOPPING LAST LONGER USE CONFECTIONARY SUGAR IN PLACE OF THE REGULAR SUGAR. I DID AND THE TOPPING WAS FINE 2 DAYS LATER. November 30, 2014 at 1:50pm Reply

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