Best Delicious Chocolate Eclair Pie Recipes

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EASY CHOCOLATE ECLAIR PIE



Easy Chocolate Eclair Pie image

Make and share this Easy Chocolate Eclair Pie recipe from Food.com.

Provided by Chef Eileen

Categories     Dessert

Time P1DT15m

Yield 8-10 serving(s)

Number Of Ingredients 6

12 ounces graham crackers
2 (3 1/2 ounce) boxes French vanilla instant pudding
3 cups milk
2 tablespoons milk
1 (8 ounce) container whipped topping
1 (12 ounce) container milk chocolate frosting

Steps:

  • Spray a 9x13 pan with cooking spray.
  • Layer bottom of pan with graham crackers.
  • In large bowl,mix together pudding and 3 cups of milk.
  • Beat until mixture begins to thicken.
  • Fold in whipped topping.
  • Spread evenly over graham crackers.
  • Add another layer of graham crackers over pudding mixture.
  • Mix remaining 2 tablespoons of milk with chocolate frosting.
  • Spread evenly over top layer of graham crackers.
  • Refrigerate overnight.

Nutrition Facts : Calories 577.8, Fat 22.1, SaturatedFat 9.4, Cholesterol 36.1, Sodium 713.2, Carbohydrate 90.1, Fiber 1.6, Sugar 62.5, Protein 7.5

CHOCOLATE ECLAIRS



Chocolate Eclairs image

With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. -Jessica Campbell, Viola, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 16

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
2-1/2 cups cold whole milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/4 cups confectioners' sugar
2 to 3 tablespoons hot water

Steps:

  • Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. , In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.

Nutrition Facts : Calories 483 calories, Fat 28g fat (17g saturated fat), Cholesterol 174mg cholesterol, Sodium 492mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.

THELMA'S CHOCOLATE ECLAIR



Thelma's Chocolate Eclair image

I love eclairs, but making the actual pastry is difficult. So I came up with this recipe as a substitute. It still satisfies my cravings with the same wonderful flavors. -Thelma Beam, Esbon, Kansas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 11

14 to 15 whole graham crackers
3-1/2 cups 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
TOPPING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/2 cups confectioners' sugar
3 tablespoons 2% milk
1 teaspoon light corn syrup
1 teaspoon vanilla extract

Steps:

  • Line a 13x9-in. dish with half of the graham crackers, breaking crackers to fit as needed., Whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes. Fold in whipped topping; spread evenly over crackers. Top with remaining crackers., In a microwave-safe bowl, microwave chocolate and butter until melted; stir until blended. Stir in remaining ingredients. Spread over top. Refrigerate, covered, 8 hours or overnight.

Nutrition Facts : Calories 238 calories, Fat 8g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 229mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE ECLAIR PIE



Chocolate Eclair Pie image

Make and share this Chocolate Eclair Pie recipe from Food.com.

Provided by BCG Cookbook

Categories     Dessert

Time 10h20m

Yield 12 squares, 12 serving(s)

Number Of Ingredients 9

graham cracker
3 cups milk
2 (1 1/2 ounce) packages French vanilla instant pudding
8 ounces Cool Whip
2 (1 ounce) packages Choco-bake
2 teaspoons karo corn syrup
1 teaspoon vanilla
3 tablespoons butter
1 1/2 cups powdered sugar

Steps:

  • Butter a 9x13 pan.
  • Line bottom with graham crackers.
  • In mixer (or with whisk), mix 3 cups of milk, 2 small packages of instant french vanilla pudding and approximately 9 oz. cool whip (thawed).
  • Pour 1/2 over crackers, then another layer of crackers, remainder of pudding, another layer of cracker, then topping.
  • Topping in mixer: 2 oz. choco bake (2 packages), 2 teaspoons of Karo corn syrup, 1 teaspoon of vanilla, 3 Tablespoons of softened butter, 1 1/2 cups of powdered sugar, 3 Tablespoons of milk (add more if needed).
  • Refrigerate 10-24 hours.

Nutrition Facts : Calories 213.6, Fat 9.9, SaturatedFat 7.4, Cholesterol 16.2, Sodium 157.2, Carbohydrate 29.5, Sugar 25.9, Protein 2.3

CHOCOLATE ECLAIR PIE



Chocolate Eclair Pie image

This started out as a cake and I lost the recipe for the crust. Therefore I've been doing it as a pie every Christmas for the last 11 years. Always a big hit every year :-) Recipe makes 2 pies.

Provided by Jennifer Wohlford

Categories     Pies

Time 1h

Number Of Ingredients 5

2 pie crusts, graham cracker or oreo
1 large box instant vanilla pudding
2 8 oz pkg cream cheese, room temperature
16 oz cool whip
chocolate syrup

Steps:

  • 1. Prepare vanilla pudding as directed on box. Chill in fridge until set.
  • 2. Using mixer, combine cream cheese and pudding until well combined. Filling may be slightly lumpy, especially if mixer is not used.
  • 3. With a large spoon, distribute pudding/cream cheese mix evenly among 2 pie crusts and make sure mix in both pies is smooth across the top. Mix in each pie should come to just below top of the crust.
  • 4. Using same large spoon, cover both pies generously with Cool Whip until pudding/cream cheese mix cannot be seen. This usually takes approx. 2/3 large container to completely cover both.
  • 5. Drizzle both pies with chocolate syrup in a criss-cross pattern. Keep chilled until ready to serve.

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