Christmas Eclair Pie

10
ANDROMEDA050456 0

"This dessert is so scrumptious, my kids eat it up fast! It's exactly what it sounds like!"

Ingredients

1 h 35 m {{adjustedServings}} servings 651 cals
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Original recipe yields 11 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 49.7 g
  • 77%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. If desired, pipe dots of whipped cream on top, sprinkle with walnuts, and place a cherry on each whipped cream dot.
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Reviews

10
  1. 11 Ratings

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This was excellent. I decided to make this into a cake, since that seemed easier to me. I used a greased 9x13inch pan for the pastry, baked it at 400 for about 35 minutes, then put the filling o...

If you LOVE a Chocolate Eclair, you will LOVE this dessert! It was magnificent!!!

This sounded so wonderful. The pastry never did rise. I have tried to make it twice. I dont think I will be making it again, but if there are any secrets on how to make it perfect please post.