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
ÉCLAIR PIE
A very easy but delicious version of the famous French pastry. This will make you want to eat the whole pie in a sitting.
Provided by Andra
Categories Dessert
Time 3h30m
Number Of Ingredients 13
Steps:
- In a saucepan boil the water with the butter (oil) and salt.
- When boiling add the flour at once and remove from heat mixing well until flour is all incorporated.
- Return to medium heat 1-2 minutes, stirring continuously, until the dough starts to stick to the bottom a little.
- Remove from heat again and leave to cool until just slightly warm.
- Add the eggs to the dough one by one, and mix well after adding every egg, until the egg is fully incorporated.
- On two parchment papers, draw on each a circle with approximately 24-26 cm diameter, and distribute the dough between those two circles, spreading it uniformly and thinly. I leave a finger between the dough and the circle, in the oven it will expand a lot, more than the circle. So keep that in mind.
- Bake the circles on the back of a baking tray, in a preheated oven at 220°C for 10 min, then lower the heat to 180°C and bake them 20 min more.
- Remove from the oven and completely cool on a cooling rack.
- While the circles bake, prepare the filling by mixing the milk, eggs, sugar, vanilla and corn starch. I start with just a little milk and the rest of ingredients until they are completely mixed, and then I add the rest.
- Cook the filling on a medium heat, stirring continuously, until it thickens.
- Remove from the heat and add the butter in the hot mixture, stirring very well until the mixture is smooth.
- Leave it to cool (covered) or cool it on a water bath.
- Lay one of the circles on a serving plate, add the cooled filling, layer the other circle on top and press slightly.
- For the ganache, chop the chocolate, heat the whipping cream until it starts to boil, and add it to the chocolate.
- Stir patiently until smooth and pour on top of the cake.
- Leave for at least two hours in the fridge and then serve.
CHOCOLATE ECLAIR DESSERT
This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving.
Provided by KBehrens2
Categories Desserts Chocolate Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 65.6 g, Cholesterol 4.9 mg, Fat 13.7 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 481.3 mg, Sugar 47.1 g
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
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
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