Cream Puff Pie

Name: Cream Puff Pie
Ingredients: 1/2 cup water; 1/4 cup butter; 1/2 teaspoon salt; 1/2 cup all-purpose flour; 2 large eggs; 3/4 cup sugar; 1/3 cup all-purpose flour; 1/8 teaspoon salt; 2 cups whole milk; 2 large eggs, lightly beaten; 1 teaspoon vanilla extract; 2 cups whipped cream, divided; Chocolate sauce; fresh raspberries, optional

14 ingredients

4 steps

Ingredients

1/2 cup water
1/4 cup butter
1/2 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
3/4 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups whole milk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups whipped cream, divided
Chocolate sauce
fresh raspberries, optional

Directions

1

In a large saucepan, bring water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2

Spread onto the bottom and halfway up the sides of a well-greased 9-in. pie plate. Bake at 400° for 35-40 minutes. Cool completely on a wire rack.
3

For filling, combine the sugar, flour and salt in a large heavy saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes longer. Gently stir in vanilla. Cool to room temperature without stirring.
4

Fold in 1 cup of whipped cream. Pour into the crust. Top with remaining whipped cream. Refrigerate for 2 hours. Garnish with chocolate sauce and/or raspberries if desired. Refrigerate leftovers.