Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 11, 2008

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Cream Puff Pie cont.

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.