Ingredients for Chocolate Eclair Pie
- Graham Cracker
- Milk
- French Vanilla Instant Pudding
- Cool Whip
- Choco Bake
- Corn Syrup
- Vanilla
- Butter
- Powdered Sugar
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How to Make Chocolate Eclair Pie
- Butter a 9x13 inch baking pan.
- Line the bottom of the pan with a single layer of graham crackers.
- In a mixing bowl, whisk together 3 cups of milk, two (3.4 ounce) packages of instant French vanilla pudding mix, and 9 ounces (255g) of Cool Whip.
- Pour half of the pudding mixture over the graham cracker layer.
- Add another layer of graham crackers.
- Pour the remaining pudding mixture over the second graham cracker layer.
- Top with a final layer of graham crackers.
- In a separate mixing bowl, prepare the chocolate topping: Combine 2 ounces (57g) of unsweetened chocolate (melted), 2 teaspoons of Karo corn syrup, 1 teaspoon of vanilla extract, 3 tablespoons of softened butter, 1 1/2 cups (180g) of powdered sugar, and 3 tablespoons of milk. Mix until smooth and creamy.
- Spread the chocolate topping evenly over the pie.
- Refrigerate for at least 10-24 hours to allow the flavors to meld and the pie to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
103g
Fat
36g
Carbs
9g
