Cream Puff Pie
This Cream Puff Pie is a dreamy dessert with a crispy choux crust, creamy filling, and rich chocolate ganache—perfect for any occasion!
Servings: 8 servings
Ingredients
- 1/2 cup water
- 1/4 cup butter
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 cup heavy cream for filling
- 1 cup milk preferably whole or 2%
- 1 package instant vanilla or white chocolate pudding mix 5.1 oz
- 3/4 cup heavy cream for topping
- 3 tablespoons granulated sugar
Instructions
Prepare the Choux Pastry
- In a medium saucepan, combine 1/2 cup water, 1/4 cup butter, and 1/8 teaspoon salt. Bring the mixture to a boil over medium heat. Once boiling, reduce heat to low and add 1/2 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Add the Eggs
- Remove the saucepan from heat and let it cool for about 5 minutes. Add 2 large eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
Bake the Crust
- Preheat your oven to 400°F (200°C). Spread the choux pastry into a 9-inch pie dish, smoothing it out evenly. Bake for 25-30 minutes or until the pastry is golden brown and puffed. Remove from the oven and allow it to cool completely.
Make the Filling
- In a large mixing bowl, whisk together 1 cup milk and the instant vanilla pudding mix. Allow it to sit for a couple of minutes until it thickens. In another bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the pudding mixture until well combined.
Assemble the Cream Puff Pie
- Once the crust is completely cooled, fill it with the creamy pudding mixture, spreading it evenly.
Prepare the Chocolate Ganache
- In a small saucepan, heat 1/2 cup heavy cream until just simmering. Remove from heat and add 1/2 cup semi-sweet chocolate chips. Let it sit for a minute, then stir until smooth and glossy.
Top the Pie
- Drizzle the chocolate ganache over the filled pie. For an extra touch, whip 3/4 cup heavy cream with 3 tablespoons of granulated sugar until stiff peaks form. Pipe or spread this whipped cream on top of the pie for decoration.
Chill and Serve
- Refrigerate the Cream Puff Pie for at least 2 hours before serving to allow it to set. Slice and enjoy the creamy, dreamy goodness!
Equipment
- Mixing Bowls
- Whisk
- Medium Saucepan
- Spatula
- Piping Bag
- 9-inch Pie Dish
Notes
- Ensure your eggs are at room temperature for easier incorporation into the choux pastry.
- Do not open the oven door while baking the choux pastry, as this can cause it to deflate.
- For an added crunch, consider sprinkling some chopped nuts over the chocolate ganache before serving.
- Let the pie chill overnight for the best flavor and texture combination.
- Substitute all-purpose flour with gluten-free flour for a gluten-free version.