Eclair Pie Recipe is a delightful dessert that transforms the classic French pastry into an easy-to-make pie, offering a taste of indulgence without the fuss of individual eclairs. This recipe is perfect for those craving a decadent chocolate and cream experience in a comforting pie format.
Key Ingredients for Eclair Pie Recipe:
- For the Pie Crust:
- 1 pre-made refrigerated pie crust (9-inch) OR 1 ½ cups all-purpose flour, ½ teaspoon salt, ½ cup cold unsalted butter (cubed), ¼ cup ice water.
- For the Pastry Cream Filling:
- ½ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Chocolate Glaze:
- ½ cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup (optional, for shine)
How to Make Eclair Pie Recipe:
This Eclair Pie Recipe is a dream come true for dessert lovers seeking a fuss-free yet utterly decadent treat. It’s surprisingly simple to whip up, ensuring a creamy, dreamy pastry cream nestled within a flaky crust, all crowned with a rich chocolate glaze. You’ll be amazed at how quickly you can create such a satisfying dessert that tastes just as good, if not better, than its individual pastry cousins. With an active preparation time of around 30 minutes and a chilling time of at least 3 hours, this pie is perfect for making ahead for any occasion.
Step-by-Step Instructions
1. Prepare the Pie Crust:
If using a refrigerated pie crust, unroll it and carefully press it into a 9-inch pie plate. Crimp the edges decoratively. If making your own crust, combine flour and salt in a bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling out and fitting into the pie plate. Prick the bottom of the crust all over with a fork. To prevent puffing, you can blind bake the crust. Line the unbaked crust with parchment paper and fill with pie weights, dried beans, or rice. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until lightly golden. Let the crust cool completely on a wire rack.
2. Make the Pastry Cream Filling:
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Let it boil for 1 minute, stirring continuously. In a separate bowl, whisk the egg yolks lightly. Slowly temper the egg yolks by gradually whisking about ½ cup of the hot milk mixture into the yolks. Once tempered, pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium-low heat, stirring constantly, until the pastry cream is thick and smooth, about 2-3 more minutes. Do not let it boil vigorously after adding the yolks. Remove from heat and stir in the unsalted butter and vanilla extract until the butter is completely melted and incorporated. Pour the hot pastry cream into the cooled pie crust, spreading it evenly. Cover the surface of the pastry cream directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 3 hours, or until the filling is completely chilled and set.
3. Prepare the Chocolate Glaze:
In a small microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is melted and smooth. Alternatively, you can melt the chocolate and butter in a double boiler over simmering water. Stir in the corn syrup, if using, for added shine. Let the glaze sit at room temperature for about 10-15 minutes to slightly thicken, making it easier to spread.
4. Assemble and Serve:
Once the Eclair Pie Recipe filling is thoroughly chilled and set, carefully remove the plastic wrap. Gently spread the slightly thickened chocolate glaze evenly over the top of the chilled pastry cream. Use an offset spatula or the back of a spoon to create a smooth, even layer. For cleaner slices, let the glaze set for about 15-20 minutes before cutting. Serve chilled.
Why You’ll Love This Eclair Pie Recipe:
You’ll absolutely adore this Eclair Pie Recipe for its unbelievably smooth and rich chocolate-kissed pastry cream, perfectly complemented by a flaky, buttery crust – it’s an undeniable showstopper that tastes like pure indulgence. Making this delightful pie at home is incredibly cost-effective compared to purchasing a store-bought cake or hiring a bakery, allowing you to savor gourmet flavors without a gourmet price tag. The luscious pastry cream and decadent chocolate topping create a symphony of textures and tastes that mimic the beloved classic eclair, offering a familiar yet exciting dessert experience.
Forget the intricate piping and filling of individual eclairs; this Eclair Pie Recipe streamlines the process into a single, glorious pie that’s just as satisfying. It’s a fantastic option for holidays, potlucks, or simply a weeknight treat when you want something special. With its crowd-pleasing flavors and impressive presentation, it’s sure to become a go-to recipe. So, gather your ingredients and get ready to delight your taste buds – this Eclair Pie Recipe is waiting for you to try it at home!
Storing and Reheating Tips:
Storing Leftovers:
To store leftover Eclair Pie Recipe, cover it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from the refrigerator. Place the covered pie in the refrigerator.
How Long It Stays Fresh:
The Eclair Pie Recipe will stay fresh in the refrigerator for approximately 3-4 days. The pastry cream is dairy-based and needs to be kept cold.
Reheating the Pie:
This Eclair Pie Recipe is best served chilled and does not require reheating. Reheating the pastry cream filling would cause it to become runny and the crust to soften undesirably.
Freezing for Future Meals:
It is not recommended to freeze this Eclair Pie Recipe. The texture of the pastry cream can change significantly upon thawing, becoming watery or grainy, and the crust can become soggy. Freezing is best avoided for optimal taste and texture.
Final Thoughts:
This Eclair Pie Recipe offers a truly delightful way to enjoy the classic flavors of eclairs in a crowd-pleasing pie format. It’s a comforting, delicious dessert that’s both impressive and surprisingly easy to make at home. Give this recipe a try; you won’t be disappointed!
Eclair Pie Recipe
Ingredients
Equipment
Method
- If using a refrigerated pie crust, unroll it and carefully press it into a 9-inch pie plate. Crimp the edges decoratively. If making your own crust, combine flour and salt in a bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling out and fitting into the pie plate. Prick the bottom of the crust all over with a fork. To prevent puffing, you can blind bake the crust. Line the unbaked crust with parchment paper and fill with pie weights, dried beans, or rice. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until lightly golden. Let the crust cool completely on a wire rack.1.5 cups all-purpose flour, 0.5 teaspoon salt, 0.5 cup cold unsalted butter, 0.25 cup ice water
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Let it boil for 1 minute, stirring continuously. In a separate bowl, whisk the egg yolks lightly. Slowly temper the egg yolks by gradually whisking about ½ cup of the hot milk mixture into the yolks. Once tempered, pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium-low heat, stirring constantly, until the pastry cream is thick and smooth, about 2-3 more minutes. Do not let it boil vigorously after adding the yolks. Remove from heat and stir in the unsalted butter and vanilla extract until the butter is completely melted and incorporated. Pour the hot pastry cream into the cooled pie crust, spreading it evenly. Cover the surface of the pastry cream directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 3 hours, or until the filling is completely chilled and set.0.5 cup granulated sugar, 0.25 cup cornstarch, 0.5 teaspoon salt, 3 cups whole milk, 4 large egg yolks, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- In a small microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is melted and smooth. Alternatively, you can melt the chocolate and butter in a double boiler over simmering water. Stir in the corn syrup, if using, for added shine. Let the glaze sit at room temperature for about 10-15 minutes to slightly thicken, making it easier to spread.0.5 cup semi-sweet chocolate chips, 2 tablespoons unsalted butter, 1 tablespoon light corn syrup
- Once the Eclair Pie Recipe filling is thoroughly chilled and set, carefully remove the plastic wrap. Gently spread the slightly thickened chocolate glaze evenly over the top of the chilled pastry cream. Use an offset spatula or the back of a spoon to create a smooth, even layer. For cleaner slices, let the glaze set for about 15-20 minutes before cutting. Serve chilled.