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.
Notes
This eclair pie is best served chilled. It is not recommended to freeze this recipe as the texture of the pastry cream can change significantly upon thawing.
