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You are here: Home / Dessert / Cream Puff Pie

Cream Puff Pie

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September 1, 2018 by Hugs & Cookies xoxo 5 Comments

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Have you made my Mom’s famous cream puffs yet? NO? What are you waiting for! hahaha This recipe is a cream puff in pie form. That means more cream for you! Definitely serve up this cream puff pie at your next gathering! I also drizzle on some chooclate syrup at the end but that is totally optional!

Cream Puff Pie Cream Puff Pie Cream Puff Pie

Cream Puff Pie

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Ingredients
  

  • ½ cup water
  • ¼ cup butter
  • pinch salt
  • ½ cup flour
  • 2 eggs

Chocolate suace

  • ½ cup semi-sweet chocolate chips
  • ½ cup heavy cream

Pastry Cream

  • 1 cup heavy cream
  • 1 cup milk
  • 1 5.1 oz package instant vanilla pudding

Whipped Cream

  • ¾ cup heavy cream
  • 3 T. sugar

Instructions
 

  • 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.

 

Adapted from Cooking Classy

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Filed Under: Custard/Trifle, Dessert, Pie/Tart

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Duane A Lindoff says

    September 1, 2018 at 5:32 pm

    It has been a long time since I made a choux pastry. Is the mixture removed from the heat before adding eggs or are they added off the heat.

    Reply
    • Hugs & Cookies xoxo says

      September 10, 2018 at 10:36 am

      Off the heat

      Reply
  2. Wendy Hampton says

    September 7, 2018 at 11:42 am

    How ingenius! I love this version even better than regular cream puffs! Absolutely wonderful! Thanks so much for sharing.

    Reply
    • Hugs & Cookies xoxo says

      September 10, 2018 at 10:34 am

      Thank u!!

      Reply
  3. Martha says

    November 18, 2019 at 3:41 pm

    The recipe calls for “1 (5.1 oz) package instant vanilla pudding.” But instant vanilla pudding is sold in 3.4-oz boxes. I’m confused….

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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