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Cream Puff Pie

A light choux pastry pie filled with vanilla pastry cream, topped with sweet whipped cream and a chocolate drizzle.
Prep Time20 minutes
Cook Time35 minutes
Total Time1 hour 25 minutes
Servings: 10 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 for chocolate sauce
  • 1 cup heavy cream for pastry cream (use cold)
  • 1 cup milk preferably whole or 2%
  • 1 (5.1 oz) package instant vanilla or white chocolate pudding mix
  • 3/4 cup heavy cream for whipped cream
  • 3 tablespoons granulated sugar for whipped cream

Instructions

  • Preheat the oven to 400°F (200°C). Generously butter a 9-inch pie dish and set it aside.
  • Make the choux-style pie shell: in a medium saucepan over medium-high heat bring 1/2 cup water, 1/4 cup butter, and 1/8 teaspoon salt to a boil.
  • Once boiling, reduce heat to low and add 1/2 cup all-purpose flour. Stir constantly until the mixture forms a ball and pulls away from the sides of the pan.
  • Remove from heat and, while stirring, add the 2 large eggs one at a time, mixing well after each addition until fully incorporated and smooth.
  • Using buttered hands or a spatula, press the dough into an even layer on the bottom and up halfway on the sides of the prepared pie dish.
  • Bake the pie shell in the preheated oven for 35 minutes, until golden brown. Remove and cool completely in the pie dish.
  • While the shell bakes, make the chocolate sauce: combine 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 between intervals, until smooth and melted. Cool completely.
  • Prepare the pastry cream: in a large bowl whisk together 1 cup heavy cream, 1 cup milk, and the 5.1 oz package instant pudding mix for about 3 minutes until thickened.
  • Spread the pastry cream evenly into the cooled puff pastry pie shell, smoothing the top with a spatula.
  • Whip the topping: in a clean bowl beat 3/4 cup heavy cream with 3 tablespoons granulated sugar using an electric hand mixer until stiff peaks form.
  • Spread the sweetened whipped cream evenly over the pastry cream layer.
  • Cut the pie into slices and drizzle each slice with the cooled chocolate sauce. Serve immediately.

Equipment

  • 9-inch Pie Dish
  • Medium Saucepan
  • Mixing bowls
  • electric hand mixer
  • Microwave-safe Bowl
  • Spatula
  • Measuring cups and spoons

Notes

  • Cool the chocolate sauce completely before drizzling to avoid melting the whipped cream.
  • Use cold cream for best whipped cream volume.
  • Cool the pie shell fully before filling to prevent sogginess.
  • Work quickly when spreading fillings to keep layers even.