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

July 24, 2012

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Cream Puff Pie – this 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.

Cream Puff Pie | Cooking Classy
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 | Cooking Classy

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

5 from 1 vote

An easy to make rich and creamy pie! Made with an eclair style crust and finished with a creamy vanilla pudding and fluffy whipped cream.

Servings: 10
Prep Time 20 minutes
Cook Time 35 minutes
Cool Time 30 minutes
Total Time 1 hour 25 minutes


  • 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


To prepare puff pastry pie shell:

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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

  1. 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

  1. 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.
  2. 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.
  3. Recipe Source: adapted slightly from
Course: Dessert
Cuisine: American
Keyword: Cream Puff Pie
Author: Jaclyn

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  • shanna

    I wish there were more people who left comments who actually made the pie. That really helps when you need to find out if it comes out good. I did make this yesterday and used my pastry cream that I had already made for something else but made into a chiffon so it would set up right and used my own whipped cream I made and some chocolate sauce and it was very good and yes tastes just like an eclair but better

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  • Robyn

    I tried 3x to make the pie crust and it did not work. A huge raised bubble in the middle and the edges went skyrocketing off over the top of the pan. So frustrating. Not sure what I did wrong, but I was really looking forward to making this pie for a friend as a Mother’s Day treat…

    • Jaclyn

      Jaclyn Bell

      Sorry, I’m not sure why that would have happened?? You could try following the link at the bottom of the recipe to see the reviews on allrecipes to see if that happened to anyone else and tips they may have.

  • Lorraine


  • 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.

  • Amy

    What an amazing dessert! I wonder if a pre-made pie crust could be used….
    Looking for a shortcut for the crust.

    • Jaclyn

      Jaclyn Bell

      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.

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