Instructions

• Preheat oven to 400°F. Generously butter a 9-inch pie dish and set aside.
• Make the choux pie shell: in a medium saucepan over medium-high heat bring 1/2 cup water, 1/4 cup butter, and 1/8 tsp salt to a boil. Reduce heat to low and stir in 1/2 cup all-purpose flour all at once. Cook, stirring constantly, until the mixture pulls away from the pan sides and forms a smooth ball.
• Remove the pan from heat. Stir in 2 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
• Using buttered hands, press the dough into an even layer across the bottom of the prepared pie dish and up about halfway on the sides. Smooth the surface as best you can.
• Bake in the preheated 400°F oven for 35 minutes, or until the shell is puffed and golden brown. Transfer to a wire rack and cool completely in the dish.
• While the shell bakes, make the chocolate sauce: place 1/2 cup semi-sweet chocolate chips and 1/2 cup heavy cream in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring after each interval, until the chocolate is melted and the sauce is smooth. Let the sauce cool completely before using. (You can chill it in the refrigerator while the shell bakes and cools. If it becomes too thick, reheat in the microwave on HIGH in 5-second intervals, stirring between intervals, until it reaches the desired drizzleable consistency.)
• Make the pudding layer: in a large bowl whisk together 1 cup heavy cream, 1 cup milk, and the 5.1 oz package instant vanilla (or white chocolate) pudding mix for about 3 minutes, until the mixture has thickened. Spread this pudding evenly into the cooled choux pie shell.
• Make the sweetened whipped cream: in a clean mixing bowl whip 3/4 cup heavy cream with an electric mixer until soft peaks form. Add 3 Tbsp granulated sugar and continue whipping until stiff peaks form.
• Spread the sweetened whipped cream evenly over the pudding layer.
• Cut the pie into slices and drizzle each slice with the cooled chocolate sauce. Serve immediately.
• Storage: this pie is best the day it is prepared. The whipped cream may begin to separate after about 3 hours; store any leftovers in the refrigerator in an airtight container.