Cream puff pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crust: | ||
| ½ | cup | Water |
| ¼ | cup | Butter or margarine |
| ½ | teaspoon | Salt |
| ½ | cup | All-purpose flour |
| 2 | eaches | Eggs |
| Filling: | ||
| ¾ | cup | Sugar |
| ⅓ | cup | All-purpose flour |
| ⅛ | teaspoon | Salt |
| 2 | eaches | Eggs -- lightly beaten |
| 2 | cups | Milk |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Whipped cream -- divided |
| Chocolate sauce and/or fresh | ||
| Raspberries -- optional | ||
Directions
In a large sauce pan bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; beat in eggs, one at a time. Continue stirring vigorously until the mixture is smooth and shiny. Spread in the bottom and halfway up the sides of a well-greased 9 in. pie plate. Bake at 400 deg. for 35 to 40 min. Cool completely. For filling, combine sugar, flour and salt in the top of a double boiler. Stir in eggs and milk until smooth. Cook over simmering water, stirring constantly, until mixture thickens. Remove from the heat; stir in vanilla. Cool. Fold in 1 cup of whipped cream. Pour into the crust. Top with remaining whipped cream. Chill for 2 hrs. Garnish with chocolate sauce and/or raspberries if desired. Yield: 6 to 8 servings.
Recipe By : Taste Of Home