Ingredients for Cream Puff Pie
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1 1/2 cups all-purpose flour
- 4 large eggs
- 2 cups milk
- 8 ounces cream cheese, softened
- Instant Vanilla Pudding
- 1 (8 ounce) container Cool Whip
- Chocolate Syrup
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How to Make Cream Puff Pie
- **Make the Cream Puff Shell:**
- In a medium saucepan, bring 1 cup of water and 1/2 cup (1 stick) of unsalted butter to a rolling boil over medium heat.
- Remove from heat and immediately add 1 1/2 cups of all-purpose flour all at once. Stir vigorously with a wooden spoon or spatula until a smooth ball of dough forms.
- Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.
- Transfer the dough to a large bowl and let cool slightly (about 5 minutes).
- Beat in the 4 large eggs one at a time, mixing well after each addition. The batter should be smooth and glossy.
- Preheat oven to 400°F (200°C). Grease a 9x13 inch baking pan with cooking spray.
- Spread the cream puff batter evenly into the prepared pan.
- Bake for 25-35 minutes, or until golden brown and puffed.
- Let the shell cool completely on a wire rack.
- **Make the Filling:**
- In a separate bowl, whisk together 2 cups of milk and 2 (3.4 ounce) instant vanilla pudding mixes until smooth and creamy.
- Beat in 8 ounces of softened cream cheese until well combined.
- **Assemble the Pie:**
- Spread the pudding filling evenly over the cooled cream puff shell.
- Top with 1 (8 ounce) container of Cool Whip.
- Decorate with chocolate sauce.
- Refrigerate for at least 2 hours before serving to allow flavors to meld and the pie to set.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
35g
Fat
75g
Carbs
7g
