Cream Puff Pie Recipe

Preheat oven to 400 degrees F. Generously butter a 9-inch pie dish, set aside. In a medium saucepan over medium-high heat, bring water, butter and salt to a boil.

Once the mixture reaches a boil, reduce heat to low and stir in flour. Cook, stirring constantly until mixture comes together forming a ball and pulls away from the sides of the pan.

Remove from heat and while stirring, add in eggs one at a time mixing until well combined after each addition.

Using buttered hands, spread the mixture into an even layer over the bottom and halfway up the sides of the pie dish.

Bake in preheated oven for 35 minutes until golden brown. Cool pie shell completely.

Meanwhile, prepare the chocolate sauce by combining semi-sweet chocolate chips and ½ cup heavy cream in a microwave-safe bowl.

Microwave chocolate mixture on 50% power in 30-second intervals, stirring after each interval until melted and smooth.

Cool completely. Chill it in the fridge while the pie shell bakes and cools then reheat it slightly in the microwave on high power in 5-second intervals, stirring after each interval until desired consistency is reached.

In a large mixing bowl, whisk together 1 cup heavy cream, milk, and pudding mix for about 3 minutes until the mixture has thickened.

Spread pastry cream into an even layer over cooled puff pastry pie shell.

In a large mixing bowl, using an electric hand mixer, whip ¾ cup heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form. Spread sweetened whipped cream evenly over pastry cream layer.

Cut pie into slices and drizzle each slice with cooled chocolate sauce. Serve immediately.