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CHOCOLATE ECLAIR PIE -- (Serves #-#)

This has got to be one of the most decadent desserts I have ever tried.  It truly tastes like an éclair and is sooooooo easy to make and soooooo smooth going down.

Cake:

1 cup water

1 stick of butter

1 cup flour

4 eggs

Pudding:

2 small boxes of instant vanilla pudding

1 8 oz. package of softened fat free cream cheese

3 cups milk

Topping:

1 8 oz container of fat free cool whip

Chocolate syrup

To make the cake:

  1. Preheat oven to 450 degrees
  2. Boil water and butter until melted.  Remove from heat and transfer to a large bowl.
  3. Add flour.  Beat until mixture leaves the side of the bowl.
  4. Add eggs, one at a time, and beat with an electric mixer.
  5. Grease a 9 x 13 pan with Pam and spread mixture into pan
  6. Bake at 450 degrees for 15 minutes.  Lower heat to 350 degrees and back for another 20 minutes (batter will rise up the side of the pan).  Cool.

Pudding:

  1. Combine pudding mix, cream cheese, and milk into a medium bowl.
  2. Beat with an electric mixer until thickened.
  3. Pour into cooled crust.

Topping:

  1. Spread Cool Whip over the pudding.
  2. Drizzle with chocolate syrup over the top.  Refrigerate.