Cream Puff Pie
Indulge in the silky-smooth decadence of Cream Puff Pie, a delightful twist on the classic cream puff pastry. This irresistible dessert boasts a light and airy pâte à choux crust, baked to golden perfection and slightly crisp on the edges. The pillowy crust cradles a luscious layer of velvety vanilla pudding, made effortlessly with instant pudding mix and creamy milk. Topped off with a generous layer of fluffy whipped cream and a dusting of powdered sugar for a touch of elegance, this no-fuss pie is as stunning as it is delicious. Ready in under an hour and perfect for any occasion, this chilled dessert is a showstopper that combines classic French pastry flavors with modern simplicity. A dream dessert for cream puff lovers, it promises to impress every sweet tooth at the table!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Water
- 1 cup All-purpose flour
- 4 Large eggs
- 1 box (3.4 oz) Vanilla instant pudding mix
- 2.5 cups Milk
- 2 cups Whipped cream
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 9-inch pie dish.
In a medium saucepan over medium heat, combine the butter and water. Bring the mixture to a boil, stirring occasionally.
Once the butter has completely melted, reduce heat to low and stir in the flour all at once. Stir quickly until the mixture forms a ball and pulls away from the sides of the pan.
Remove the saucepan from heat and allow the mixture to cool for about 5 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The mixture will be sticky and smooth.
Spread the dough evenly into the greased pie dish, covering the bottom and slightly up the sides to form a crust.
Bake the crust in the preheated oven for 25-30 minutes, or until puffed and golden brown. Remove from the oven and allow it to cool completely. The crust will sink slightly as it cools.
While the crust is cooling, prepare the vanilla pudding filling. In a mixing bowl, whisk together the instant pudding mix and milk until thickened, about 2 minutes. Place in the refrigerator to chill.
Once the crust is fully cooled, spread the chilled pudding evenly into the crust.
Top the pudding layer with whipped cream, spreading it evenly over the surface.
If desired, dust the top with powdered sugar before serving.
Refrigerate the pie for at least an hour before serving to allow it to set. Serve chilled and enjoy!
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 51.8 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 11.9 mcg | 60% | |
| Calcium | 979 mg | 75% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1452 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
