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Cream Puff Pie Recipe

Cream Puff Pie Recipe photo by Taste of Home

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When I was a girl, my mother, sister and I made mini cream puffs. Now, instead of several little puffs, I make one big pie for big appetites. Since we're dairy farmers, it's doubly popular! Our children are 6, 3 and 1.

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Cream Puff Pie Recipe

Prep: 20 min. Bake: 30 min. + chilling

Yield: 6-8 Servings

20 30 50

Ingredients

CRUST:
1/2 cup water
1/4 cup butter
1/2 teaspoon salt
1/2 cup all-purpose flour
2 eggs
FILLING:
3/4 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups whipped cream, divided
Chocolate sauce and/or fresh raspberries, optional

Directions

In a large saucepan, bring water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Spread onto the bottom and halfway up the sides of a well-greased 9-in. pie plate. Bake at 400° for 35-40 minutes. Cool completely on a wire rack.
For filling, combine the sugar, flour and salt in a large heavy saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes longer. Gently stir in vanilla. Cool to room temperature without stirring.
Fold in 1 cup of whipped cream. Pour into the crust. Top with remaining whipped cream. Refrigerate for 2 hours. Garnish with chocolate sauce and/or raspberries if desired. Refrigerate leftovers. Yield: 6-8 servings.

Originally published as Cream Puff Pie in Country Woman May/June 1994, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Cream Puff Pie

Cream Puff Pie

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Reviewed on May. 20, 2013 by nancy03743

Very great tasting. Would cut down on the sugar to 1/2 cup and increase the flour. Pie does not set up so would increase flour by 2 tablespoons. This recipe is a keeper regardless of the changes.

Reviewed on Feb. 13, 2012 by jenwynn

I added a chocolate top coating by melting 1/2 cup semi-sweet chocolate chips with 1/4 cup heavy cream & poured over the pudding layer. Made it more like Eclair Pie! I will cut the salt some in the crust next time.

Reviewed on Nov. 28, 2011 by tfroese

Turned out wonderful!!

Reviewed on Jul. 23, 2011 by Nessi

This is so much faster and easier than making individual cream puffs. After the crust cooled I coated the inside with chocolate ganache. Excellent recipe!