Today is National Pie Day!!! To celebrate I’m sharing this wonderful Chocolate Eclair Pie recipe. You don’t have to make this recipe in a pie plate, you could easily make it in a 13X9 baking dish to serve more people if you want. Either way, it still taste just as yummy!
- 1 cup water
- ½ cup butter
- 1 cup all-purpose flour
- 4 large eggs
- 6 large egg yolks
- 1 large egg
- 3/4 cup plus 2 tablespoons sugar
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 3 cups milk
- 3 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1 8 oz. container whip topping (just enough for a thin layer) or one batch of homemade whipped cream.
- chocolate syrup or homemade chocolate sauce.
Preheat oven to 400. Lightly grease a 9″ round pie plate or 9″X13″ glass baking pan.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
For the Filling:
- Prepare an ice bath; set aside. In a medium bowl, combine egg yolks, egg, and 2 tablespoons sugar. Add cornstarch and flour; whisk until smooth and pale yellow. Set aside.
- In a medium saucepan, combine milk and remaining 3/4 cup sugar. Stir over medium-high heat until milk begins to steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth; add combined mixture back to remaining hot milk in the pan. Bring mixture to a boil, whisking rapidly to prevent scorching. Remove from heat, and stir in butter and vanilla. Strain through a fine sieve into a medium bowl.
- Place over ice bath and let stand, stirring frequently, until cool. Remove from ice bath, and press a piece of plastic wrap directly onto surface until ready to use. (If not using immediately, refrigerate in an airtight container for up to 3 days.)
Alternative filling recipe:
- 1 (8 ounce) package cream cheese, softened
- 1 large box (5.1 ounces) vanilla instant pudding
- 3 cups milk