Delicious Chocolate Eclair Pie

READY IN: 3hrs
SERVES: 6-8
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
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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.
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