Cream Puff Pie 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 Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cream Puff Pie cont. 2 cups whipped cream, divided Chocolate sauce and/or fresh raspberries, optional 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 Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008

Cream Puff Pie 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. Printed from tasteofhome.com Jul 23, 2008 Copyright Reiman Media Group, Inc © 2008