Chocolate Eclair Pie Recipe

Because it's always easier to be able to look it up online...

Chocolate Eclaire Pie

from Sherry Whyte

1 Cup water

1 Cup flour

1 stick (1/4 lb.) Margarine

4 eggs

1 5.1oz package of instant vanilla pudding

3 Cups milk

1 8oz package of Philadelphia cream cheese (softened)

Cool Whip

Chocolate Syrup

PIE CRUST:

Boil water and margarine. Remove from stove and add 1 cup of flour. Stir with whisk until smooth. While warm, add 4 eggs–one at a time, mixing well.

Spray 2-9" pie pans with Pam. Divide above batter between two pie plates. Smooth batter with large spoon or spatula going up the sides and across the bottom, distributing the batter evenly.

Bake these pie crusts at 400 for 22-28 minutes. Make sure the crust is firm and golden brown. Due to nature of the crust, it will rise in areas and take on an unusual appearance. Set a bowl inside the pie after cooking to help flatten the crust down. Let crusts cool.

FILLING:

Mix one large package of INSTANT vanilla pudding with 3 cups of milk according to package directions. Refrigerate until almost firm (2% or whole milk work best if you are short of time). Next add one 8 oz package of previously softened (the microwave works great) cream cheese (I use the light–Neufchatel). Whip until smooth.

Divide the filling between the two pies. Top with whipping cream or Cool Whip. Drizzle top of cream with chocolate syrup in a fine, crisscross pattern. (I like the magic shell chocolate better because it doesn't get runny and the pattern you make freezes)

Refrigerate.