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Cream Puff Pie

When I was a girl, my mother, sister and I made mini cream puffs. Now, instead of several little puffs, I make one big pie for big appetites. Since we're dairy farmers, it's doubly popular! Our children are 6, 3 and 1.
  • Total Time
    Prep: 20 min. Bake: 30 min. + chilling
  • Makes
    6-8 servings

Ingredients

  • CRUST:
  • 1/2 cup water
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • FILLING:
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups whipped cream, divided
  • Chocolate sauce and/or fresh raspberries, optional

Directions

  • In a large saucepan, bring water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  • Spread onto the bottom and halfway up the sides of a well-greased 9-in. pie plate. Bake at 400° for 35-40 minutes. Cool completely on a wire rack.
  • For filling, combine the sugar, flour and salt in a large heavy saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes longer. Gently stir in vanilla. Cool to room temperature without stirring.
  • Fold in 1 cup of whipped cream. Pour into the crust. Top with remaining whipped cream. Refrigerate for 2 hours. Garnish with chocolate sauce and/or raspberries if desired. Refrigerate leftovers.

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