Éclair Pie Recipes

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 PIE

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.

CHOCOLATE ECLAIR PIE

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.

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.

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.

CHOCOLATE ECLAIR CAKE

Steps:

• Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.