EASY CHOCOLATE ECLAIR PIE
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
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
DELICIOUS CHOCOLATE ECLAIR PIE
Not too long ago, I was looking for a recipe for chocolate eclair pie. I really wanted chocolate eclairs but with a twist. When I couldnt find a recipe that used real pastry dough instead of graham crackers, I made this up myself! It came out so amazingly delicious I felt I had to share it with you all. Please let me know what you think! This recipe looks like there are tons of steps but it is really not that bad. It is pretty easy. The only thing is that is it very time consuming! Make sure you have enough time to cool everything completely before going to the next step (i.e. the custard has to set for at least 2 hours).
Provided by 4thelove-of-f00d
Categories Pie
Time 3h
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Filling:.
- Heat milk slowly in a saucepan until small bubbles form around the edges of the pan.
- Meanwhile, in a separate bowl, whisk eggs and sugar together until fluffy and well mixed.
- Add cornstarch and mix vigorously.
- Whisk in 1/4 cup of the warm milk.
- When completely mixed, mix in the remaining milk, preserving the saucepan.
- Pour mixture back into the saucepan.
- Cook over medium-high heat, whisking constantly, until slowly boiling.
- Add vanilla to mixture.
- Remove from heat and add butter. Let the mixture cool slightly.
- Store in the refrigerator for 2 hours, tightly covered by plastic wrap to avoid forming a skin.
- Pastry:.
- Preheat the oven to 425. Line a 9-inch cake pan with wax or parchment paper.
- Mix water, butter, salt, and sugar in a saucepan and heat to a rolling boil over medium-high heat; immediately remove.
- Stirring with a wooden spoon, add all of the flour and stir vigorously until mixed, 30-60 seconds.
- Return the pan to heat and cook, stirring, for 30 seconds.
- Immediately put into a mixing bowl and, with an electric mixer, mix at medium speed.
- Add eggs one at a time, scraping sides with a rubber spatula after each addition.
- Mixture should be smooth but not stick to the beaters. If it sticks, add one extra egg; mix well.
- Pour into parchment lined cake pan and spread evenly.
- Use an egg wash (1 egg + 1 Tbsp water, whisked) over the top using a pastry brush.
- Bake for 15 minutes and then turn the heat down to 375; bake for another 30 minutes.
- Remove from the oven and let cool enough to cut in half, horizontally. If the cake is not completely cooked in the center after it is cut, place on a greased cookie sheet, center side up. Bake for another 5-10 minutes.
- The pastry will be flatter than normal pastry and not fluffy. Make sure to cool completely before filling.
- Topping:.
- Place chocolate in a double broiler and melt.
- Add cream and mix until smooth.
- Take off the heat cool slightly.
- Assembling:.
- Place bottom pastry piece on a plate.
- Put all of the custard on top and spread to cover the entire bottom of the pastry.
- Place the top piece of pastry on top.
- Pour melted chocolate mixture on top and spread until the top is covered.
- Refrigerate for at least 1 hour before slicing.
Nutrition Facts : Calories 625, Fat 38.5, SaturatedFat 22.1, Cholesterol 343.3, Sodium 440.2, Carbohydrate 58.7, Fiber 1.4, Sugar 31.8, Protein 11.6
CHOCOLATE ECLAIR PIE
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
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.
CHOCOLATE ECLAIR PIE
Steps:
- Chocolate:
- Boil all ingredients 1 minute, set aside.
- Pudding
- Mix the pudding mix and milk well. Then fold in the Cool Whip.
- In a 9 x 13 pan, layer the following:
- 1 layer whole graham crackers
- 1 layer 1/2 pudding mixture
- 1 layer graham crackers
- 1 layer other 1/2 pudding mixture
- 1 layer whole graham crackers
- Pour chocolate over the top, refrigerate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHRISTMAS ECLAIR PIE
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour a pizza pan. Grease the bottom of a small glass bowl and place in center of pan.
- In a small saucepan over medium heat, combine butter and water; bring to a boil. Remove from heat and stir in flour, stirring until thickened. Stir in eggs, one at a time, stirring well after each. Pour batter around bowl, forming a ring.
- Bake in preheated oven for 40 minutes. Turn off the heat and allow pastry to rise another 15 minutes. Do not open the oven door while pastry is rising. After the 15 minutes, remove pastry from oven and cool completely. Cut through the pastry horizontally, making a bottom and a top.
- Beat together the milk and pudding mix. Stir pudding mixture into whipped cream and beat until thick. Spread filling in pastry bottom, and then replace pastry top.
- Heat the prepared chocolate frosting for a few seconds in the microwave, to make it pourable. Pour over filled pastry, letting it drip down the sides.
- If desired, pipe dots of whipped cream on top, sprinkle with walnuts, and place a cherry on each whipped cream dot.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 46.8 g, Cholesterol 168.2 mg, Fat 49.7 g, Fiber 1.4 g, Protein 8.7 g, SaturatedFat 24.6 g, Sodium 250.5 mg, Sugar 29.5 g
CHOCOLATE ECLAIR PIE
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
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
ECLAIR PIE
Simple no bake eclair pie my Aunt use to make us growing up.
Provided by Sheena Gibson
Categories Pies
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Make pudding as directed on box. Add cool whip to mixture.
- 2. Layer graham crackers to bottom of pan. Spread 1/2 of pudding mixture on top of graham crackers
- 3. Add another layer of graham crackers Spread remaining pudding mixture on top of graham crackers.
- 4. Add another layer of graham crackers. Melt frosting in microwave (15 seconds) Stir Pour frosting over top layer of graham crackers
- 5. Cover and refrigerate for 1hr before serving
- 6. *double ingredients for 9x13 dish
ECLAIR PIE
Steps:
- Butter bottom 9 X 13 pan. Line with Graham Crackers. Mix pudding with milk at medium speed. Blend in Cool Whip. Pour half over Graham Crackers. Place second layer over Pudding. Remaining pudding, then last layer of graham Crackers Refrigerate two hours. Then frost. Beat until smooth, then frost.
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