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Homemade Cream Puff Pie photo

Cream Puff Pie

This Cream Puff Pie is a show-stopping dessert that combines airy cream puffs with a rich, creamy filling. It's sure to impress!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Puff Crust:
  • 1/2 cup water
  • 1/4 cup butter
  • 1/8 tsp salt
  • 1/2 cup all-purpose flour
  • 2 large eggs
For the Cream Filling:
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 cup heavy cream whipped
  • 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 Tbsp granulated sugar for sweetening whipped cream

Equipment

  • Mixing bowls
  • Whisk
  • Pot
  • Baking sheet
  • Piping bag or zip-top bag
  • Electric mixer
  • Pie dish

Method
 

Directions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.