Eclair Pie Recipes

EASY CHOCOLATE ECLAIR PIE

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.

DELICIOUS CHOCOLATE ECLAIR PIE

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.

ECLAIR PIE

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

CHOCOLATE ECLAIR DESSERT

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.