Eclair Pie Recipe #desserts #pie

Eclair Pie Recipe #desserts #pie

I love cream puffs! Particularly custom made ones with genuine natively constructed pudding inside. Once in a while I don't have the opportunity to make natively constructed pudding and upset individual little cream puffs.

That is the place this recipe comes in. Eclair pie - the outside layer is made with cream puff batter, so there is straightforward with cutting open every individual puff and scooping out within.

The filling is made with a moment pudding blend, however with an exceptional fixing to make it thick and smooth. Finish it off with cool whip and some chocolate sauce and you have a wanton treat with substantially less complain than the first form.

Also try our recipe Italian Pear Almond Cake

Eclair Pie Recipe #desserts #pie #pudding #cake #pastry

Eclair pie has a cream puff outside layer and a thick custard-like filling.

INGREDIENTS:
Crust

  • 1 c. water
  • 1/2 c. butter or margarine
  • 1/4 t. salt
  • 1 c. flour
  • 4 eggs

Filling

  • 1 (8 oz.) pkg cream cheese, softened
  • 1 pkg (5.1 oz.) instant vanilla pudding
  • 2 1/2 c. milk

Topping

  • 8 oz. cool whip
  • 1/2 c. chocolate syrup


INSTRUCTIONS:
Crust

  1. Bring water, butter and salt to a boil. 
  2. Add flour and stir until a smooth ball forms. 
  3. Remove from heat. Add eggs one at a time and beat until smooth. 
  4. Spread into two lightly greased pie pans. 
  5. Bake at 400 for 30-35 minutes or until puffed and golden. 
  6. Cool completely on wire racks.

Filling

  1. In a mixing bowl, beat cream cheese until completely smooth. {Make sure the cream cheese is very soft - microwave it for 30-60 seconds if needed} 
  2. Very gradually pour in 1 c. of milk a few tablespoons at a time, while beating. This step is crucial. If you just dump in the milk, you will most likely get lumpy pudding... don't ask me how I know :) 
  3. Once you've incorporated 1 c. of the milk in with the cream cheese, then go ahead and add the rest of the milk and the pudding mix, stirring until smooth. 
  4. Pour into prepared crust and refrigerate 20 minutes.
  5. Topping
  6. Spread as much or as little cool whip as you like on top of your pie, then drizzle with chocolate syrup.
  7. Keep refrigerated until ready to eat.


Read more our recipe : Blueberry Peach Smoothie

For more details : https://bit.ly/2rfzV7S

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