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Cream Puff Pie

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.

6-8 ServingsPrep: 20 min. Bake: 30 min. + chilling

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.

2 of 2

Cream Puff Pie (continued)

Directions (continued)

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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.