Cream Puff Pie
If you’re on the hunt for a show-stopping dessert that’s sure to impress, look no further than Cream Puff Pie. This delightful treat combines the light, airy goodness of cream puffs with a luscious, creamy filling, all nestled in a beautiful pie form. Whether it’s for a special occasion or just a sweet indulgence, this recipe will have everyone asking for seconds. With layers of rich flavors and a texture that melts in your mouth, Cream Puff Pie is a dessert that stands out among the rest.
Top Reasons to Make Cream Puff Pie
- Impressive Presentation: The unique pie shape makes it visually stunning, perfect for gatherings.
- Decadent Flavor: A rich combination of chocolate and creamy vanilla gives a delightful taste experience.
- Easy to Customize: You can easily adapt the flavors and toppings to suit your taste.
- Fun to Make: The process of making the cream puff crust is rewarding and enjoyable!
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a weekend treat, this pie fits right in.
What Goes Into Cream Puff Pie
- 1/2 cup water: This is the base for your cream puff dough.
- 1/4 cup butter: Adds richness and flavor to the dough.
- 1/8 tsp salt: Enhances the overall flavor of the crust.
- 1/2 cup all-purpose flour: The main structure of the cream puffs.
- 2 large eggs: Provide moisture and help the dough rise.
- 1/2 cup semi-sweet chocolate chips: For a delicious chocolate layer.
- 1/2 cup heavy cream: Adds richness to the filling.
- 1 cup heavy cream: Whipped to create a light texture in the filling.
- 1 cup milk (preferably whole or 2%): Combines with pudding mix for a creamy filling.
- 1 (5.1 oz) package instant vanilla or white chocolate pudding mix: Creates a luscious filling.
- 3/4 cup heavy cream: Used for whipping to top the pie.
- 3 Tbsp granulated sugar: Sweetens the whipped cream topping.
What You’ll Need (Gear)
- Mixing bowls: For combining ingredients.
- Whisk: To mix the pudding and whip cream.
- Pot: For heating water and butter.
- Baking sheet: To bake the cream puff crust.
- Piping bag or zip-top bag: For shaping the cream puffs.
- Electric mixer: To whip the cream quickly and easily.
- Pie dish: To assemble and serve the Cream Puff Pie.
Directions: Cream Puff Pie
Step 1: Prepare the Cream Puff Crust
In a medium saucepan, combine 1/2 cup water, 1/4 cup butter, and 1/8 tsp salt. Bring to a boil over medium heat. Once boiling, remove from heat and stir in 1/2 cup all-purpose flour until combined. Return to low heat and stir constantly for 1-2 minutes until the dough pulls away from the sides of the pan.
Step 2: Add Eggs
Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Beat in 2 large eggs, one at a time, mixing well after each addition until the dough is smooth.
Step 3: Shape the Crust
Preheat your oven to 400°F (200°C). Using a piping bag or a zip-top bag with the corner snipped off, pipe the dough into a circle on a baking sheet lined with parchment paper, creating a pie-like shape. Bake for 25-30 minutes or until golden brown and puffed. Allow it to cool completely.
Step 4: Make the Cream Filling
In a separate bowl, combine 1 cup milk and 1 (5.1 oz) package instant vanilla or white chocolate pudding mix. Whisk together until it thickens, about 2 minutes. In another bowl, whip 1/2 cup heavy cream until soft peaks form, then fold it into the pudding mixture until well combined.
Step 5: Assemble the Pie
Once the cream puff crust is cooled, fill it with the pudding mixture. Melt 1/2 cup semi-sweet chocolate chips in the microwave or over a double boiler and drizzle over the filling.
Step 6: Top with Whipped Cream
In a clean bowl, whip together 3/4 cup heavy cream and 3 Tbsp granulated sugar until stiff peaks form. Spread or pipe this whipped cream over the chocolate layer for a beautiful finish.
Step 7: Chill and Serve
Refrigerate the pie for at least 1 hour before serving to allow the filling to set. Slice, serve, and enjoy the creamy, dreamy goodness of your Cream Puff Pie!
Easy Ingredient Swaps
- For a lighter option, use low-fat milk instead of whole or 2% milk.
- Substitute coconut cream for heavy cream for a dairy-free version.
- Use dark chocolate chips for a richer chocolate flavor.
- Swap the vanilla pudding for chocolate pudding for a double chocolate delight.
Don’t Do This
- Don’t rush the cooling process of the cream puff crust; it needs to be completely cool before adding the filling.
- Avoid overmixing the dough; it should be smooth but not overworked.
- Don’t skip chilling the pie; it’s essential for the best texture and flavor.
- Be careful not to over-whip the heavy cream for the topping; it can turn grainy if whipped too long.
Storage & Reheat Guide
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but if you need to reheat, do so gently in the microwave for about 10-15 seconds, just to take the chill off. Be careful not to heat it too much, or the crust may become soggy.
Ask & Learn
Can I make Cream Puff Pie ahead of time?
Yes! You can prepare the crust a day in advance and fill it just before serving for the best texture.
Can I freeze Cream Puff Pie?
Freezing is not recommended for this pie, as the cream filling and whipped topping do not freeze well and may change texture upon thawing.
Can I use a different flavor of pudding?
Absolutely! Feel free to experiment with different flavors of instant pudding to create your own unique version of Cream Puff Pie.
What can I serve with Cream Puff Pie?
This pie pairs beautifully with a side of fresh berries or a drizzle of chocolate sauce for added indulgence.
Don’t Miss These
- Sally’s Baking Addiction – for more delicious dessert recipes.
- Pinch of Yum – a great source for creative cooking ideas.
- Minimalist Baker – perfect for simple and satisfying recipes.
- Food Network – explore a variety of cooking shows and recipes.
In Closing
Cream Puff Pie is not just a dessert; it’s a delightful experience that will leave you and your guests craving more. With its light and airy crust, luscious filling, and rich chocolate drizzle, this pie is perfect for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is approachable and endlessly rewarding. So why wait? Gather your ingredients and give this Cream Puff Pie a try; it’s time to indulge in a slice of heaven!
Cream Puff Pie
Ingredients
Equipment
Method
- In a medium saucepan, combine 1/2 cup water, 1/4 cup butter, and 1/8 tsp salt. Bring to a boil over medium heat. Once boiling, remove from heat and stir in 1/2 cup all-purpose flour until combined. Return to low heat and stir constantly for 1-2 minutes until the dough pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Beat in 2 large eggs, one at a time, mixing well after each addition until the dough is smooth.
- Preheat your oven to 400°F (200°C). Using a piping bag or a zip-top bag with the corner snipped off, pipe the dough into a circle on a baking sheet lined with parchment paper, creating a pie-like shape. Bake for 25-30 minutes or until golden brown and puffed. Allow it to cool completely.
- In a separate bowl, combine 1 cup milk and 1 (5.1 oz) package instant vanilla or white chocolate pudding mix. Whisk together until it thickens, about 2 minutes. In another bowl, whip 1/2 cup heavy cream until soft peaks form, then fold it into the pudding mixture until well combined.
- Once the cream puff crust is cooled, fill it with the pudding mixture. Melt 1/2 cup semi-sweet chocolate chips in the microwave or over a double boiler and drizzle over the filling.
- In a clean bowl, whip together 3/4 cup heavy cream and 3 Tbsp granulated sugar until stiff peaks form. Spread or pipe this whipped cream over the chocolate layer for a beautiful finish.
- Refrigerate the pie for at least 1 hour before serving to allow the filling to set. Slice, serve, and enjoy the creamy, dreamy goodness of your Cream Puff Pie!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a lighter option, use low-fat milk instead of whole or 2% milk.
- Chill the pie for at least 1 hour for the best texture and flavor.
