Delicious Chocolate Eclair Pie

Name: Delicious Chocolate Eclair Pie
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 1 Pie, 6-8 serving(s)
Ingredients: 2 cups milk; 6 egg yolks; 2/3 cup sugar; 1/4 cup cornstarch; 2 tablespoons vanilla; 1 tablespoon cold butter; 1 cup water; 1/2 cup butter; 1/2 teaspoon salt; 1 1/2 teaspoons sugar; 1 cup flour; 3 eggs; 1/2 cup heavy cream; 3 ounces semi-sweet chocolate chips

Submitted by 4thelove-of-f00d

"Not too long ago, I was looking for a recipe for chocolate eclair pie. I really wanted chocolate eclairs but with a twist. When I couldnt find a recipe that used real pastry dough instead of graham crackers, I made this up myself! It came out so amazingly delicious I felt I had to share it with you all. Please let me know what you think! This recipe looks like there are tons of steps but it is really not that bad. It is pretty easy. The only thing is that is it very time consuming! Make sure you have enough time to cool everything completely before going to the next step (i.e. the custard has to set for at least 2 hours)."

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photo by Sarah G.

Ready In:: 3hrs
Ingredients:: 14
Yields:: 1 Pie
Serves:: 6-8

ingredients

Filling
2 cups milk
6 egg yolks
²⁄₃ cup sugar
¹⁄₄ cup cornstarch
2 tablespoons vanilla
1 tablespoon cold butter
Pastry
1 cup water
¹⁄₂ cup butter
¹⁄₂ teaspoon salt
1 ¹⁄₂ teaspoons sugar
1 cup flour
3 eggs
Topping
¹⁄₂ cup heavy cream
3 ounces semi-sweet chocolate chips

directions

Filling:.
Heat milk slowly in a saucepan until small bubbles form around the edges of the pan.
Meanwhile, in a separate bowl, whisk eggs and sugar together until fluffy and well mixed.
Add cornstarch and mix vigorously.
Whisk in 1/4 cup of the warm milk.
When completely mixed, mix in the remaining milk, preserving the saucepan.
Pour mixture back into the saucepan.
Cook over medium-high heat, whisking constantly, until slowly boiling.
Add vanilla to mixture.
Remove from heat and add butter. Let the mixture cool slightly.
Store in the refrigerator for 2 hours, tightly covered by plastic wrap to avoid forming a skin.
Pastry:.
Preheat the oven to 425. Line a 9-inch cake pan with wax or parchment paper.
Mix water, butter, salt, and sugar in a saucepan and heat to a rolling boil over medium-high heat; immediately remove.
Stirring with a wooden spoon, add all of the flour and stir vigorously until mixed, 30-60 seconds.
Return the pan to heat and cook, stirring, for 30 seconds.
Immediately put into a mixing bowl and, with an electric mixer, mix at medium speed.
Add eggs one at a time, scraping sides with a rubber spatula after each addition.
Mixture should be smooth but not stick to the beaters. If it sticks, add one extra egg; mix well.
Pour into parchment lined cake pan and spread evenly.
Use an egg wash (1 egg + 1 Tbsp water, whisked) over the top using a pastry brush.
Bake for 15 minutes and then turn the heat down to 375; bake for another 30 minutes.
Remove from the oven and let cool enough to cut in half, horizontally. If the cake is not completely cooked in the center after it is cut, place on a greased cookie sheet, center side up. Bake for another 5-10 minutes.
The pastry will be flatter than normal pastry and not fluffy. Make sure to cool completely before filling.
Topping:.
Place chocolate in a double broiler and melt.
Add cream and mix until smooth.
Take off the heat cool slightly.
Assembling:.
Place bottom pastry piece on a plate.
Put all of the custard on top and spread to cover the entire bottom of the pastry.
Place the top piece of pastry on top.
Pour melted chocolate mixture on top and spread until the top is covered.
Refrigerate for at least 1 hour before slicing.