Cream Puff Pie

• Preheat oven to 400 degrees.
• Butter 9 inch pie dish.
• In a saucepan over medium bring water, butter and salt to a boil.
• On low, add flour stirring constantly.
• Once it pulls away from sides, add one egg at a time and mix well.
• Press in pan and halfway up sides.
• Bake in preheated oven for 30- 35 minutes until golden brown.
• Cool.

Chocolate sauce

• In a pot over medium, combine chocolate and 1/2 cup heavy cream just till melted and smooth.
• Let cool.

Pastry cream

• In a mixer beat milk, cream and pudding mix until thick.
• Spread into cooled shell.

Cream

• Whip cream to soft peaks and add sugar-beat to combine.
• Spread over pastry cream and chill.
• Once cold, drizzle on the cooled chocolate and store in fridge.
• 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.