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Cream Puff Pie Recipe
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Cream Puff Pie Recipe

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5 6 8
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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.
TOTAL TIME: Prep: 20 min. Bake: 30 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + chilling
MAKES: 6-8 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.


Reviews for Cream Puff Pie

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
nancy03743 User ID: 3419951 26167
Reviewed May. 20, 2013

"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."

MY REVIEW
jenwynn User ID: 3330031 16381
Reviewed Feb. 13, 2012

"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."

MY REVIEW
tfroese User ID: 4597161 16502
Reviewed Nov. 28, 2011

"Turned out wonderful!!"

MY REVIEW
Nessi User ID: 3444105 8638
Reviewed Jul. 23, 2011

"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!"

MY REVIEW
MyTractorsRed User ID: 4512430 10072
Reviewed Oct. 17, 2009

"I made this pie when it was first published in country woman magazine. i had lost the recipie and was down hearted. i am so glad to have found it again. this pie is easy to make, unique, and super delicious. tastes like you spent hours on it. a must make pie for anyone who loves cream puffs!"

MY REVIEW
Martelisa User ID: 3215648 12902
Reviewed Sep. 23, 2009

"This is a really good recipe! I added sliced bananas and it turned out very yummy!"

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