Easy Chocolate Eclair Pie Recipes

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

Steps:

• Prepare the custard: Stir together the egg yolks, sugar, cornstarch and kosher salt in a medium saucepan until smooth. Whisk in the milk and 1/2 cup heavy cream. Add the vanilla bean and seeds and the butter and bring the mixture to a simmer over medium heat. Set a fine-mesh sieve over a large heatproof bowl.
• Cook the mixture over medium-low heat, stirring constantly and making sure to get the edges, until the mixture begins to thicken, 2 to 4 minutes. (It's helpful to have both a spatula and a whisk handy while making the custard. Switch between the two.) Let it come up to a very slow boil and cook for 1 minute more. Strain the custard through the sieve into the bowl. Press plastic wrap directly onto the surface of the custard and refrigerate until chilled, at least 1 1/2 hours.
• Prepare the puffs: Bring the butter, sugar, salt and 3/4 cup/175 milliliters water to a simmer over medium heat in a medium saucepan, stirring with a wooden spoon. As soon as it comes to a boil, add the flour, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and let the mixture cool for 3 to 4 minutes, stirring the dough occasionally.
• Heat oven to 450 degrees. Add the eggs to the dough in the pan, one at a time, stirring vigorously between each addition with a wooden spoon. The dough will break apart and slide around in the pot before it comes back together. Transfer the dough to a piping bag fitted with a large round or star tip. (The author used Ateco #826.)
• Line two baking sheets with parchment paper. Pipe the dough into 4 1/2-inch-by-3/4-inch lengths about 3 inches apart. With a damp fingertip, flatten any points. Bake until éclairs are deep golden brown and puffed, rotating the sheets halfway through, 22 to 25 minutes. They should be very light and crisp. Turn the oven off. Poke each éclair on either end with a toothpick to allow some steam to release. Return the puffs to the oven and prop the door open a crack with a wooden spoon. Allow the puffs to dry out in the oven, about 15 minutes. Transfer baking sheet to a wire rack to cool completely.
• Prepare the glaze: Bring the heavy cream and salt to a simmer over medium heat. Remove from the heat and stir in the chocolate and corn syrup. Let the mixture stand for 1 minute and then whisk to make a smooth sauce.
• To finish the custard, whip the remaining 1/4 cup heavy cream to soft peaks. Whisk the cooled custard to loosen it, then fold in the whipped cream. Transfer the custard to a pastry bag fitted with a fluted tip. Slice the top third off each éclair and fill the bases of the éclairs with custard. Dip the tops of the éclairs in the glaze and set them on top of the custard-filled bases. Serve immediately.

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

Steps:

• 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.

Steps:

• Butter a 9x13 pan.
• Line bottom with graham crackers.
• In mixer (or with whisk), mix 3 cups of milk, 2 small packages of instant french vanilla pudding and approximately 9 oz. cool whip (thawed).
• Pour 1/2 over crackers, then another layer of crackers, remainder of pudding, another layer of cracker, then topping.
• Topping in mixer: 2 oz. choco bake (2 packages), 2 teaspoons of Karo corn syrup, 1 teaspoon of vanilla, 3 Tablespoons of softened butter, 1 1/2 cups of powdered sugar, 3 Tablespoons of milk (add more if needed).
• Refrigerate 10-24 hours.