Cream Puff Pie

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Servings: 8 Difficulty: Advanced
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A light choux pastry crust filled with rich, homemade vanilla custard and fluffy whipped cream.
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Cream Puff Pie

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 279.9

Description

This Cream Puff Pie is a delightful twist on traditional pie, featuring a crisp, airy choux pastry shell instead of a heavy crust. The base is baked until golden and sturdy, then filled with a silky, homemade vanilla custard that is lightened with fresh whipped cream. The result is a dessert that feels indulgent yet elegant, with layers of contrasting textures from the crunchy shell to the creamy, smooth filling. Its perfect for summer gatherings or as a sophisticated finish to a holiday dinner. Unlike standard cream pies, this version offers a unique structural integrity and a lighter mouthfeel, making it a crowd-pleaser for those who love classic flavors with a modern technique.

Ingredients

Directions

  1. Preheat oven to 400F (200C). Grease a 9-inch pie plate lightly with butter.
  2. In a medium saucepan, combine the water, butter, and 1/8 teaspoon salt. Bring to a rolling boil over medium-high heat.
  3. Remove from heat and immediately add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
  4. Return to low heat and cook for 1 minute, stirring constantly, to dry the dough slightly. Remove from heat.
  5. Beat in the lightly beaten eggs, one at a time, mixing thoroughly until the dough is smooth, glossy, and thick.
  6. Spread the dough evenly into the bottom and halfway up the sides of the prepared pie plate.
  7. Bake for 35 to 40 minutes, or until the crust is puffed, golden brown, and firm to the touch.
  8. Remove from oven and let cool completely on a wire rack.
  9. While the crust bakes, prepare the filling: Combine 3/4 cup sugar, the remaining flour, and 1/2 teaspoon salt in the top of a double boiler.
  10. Whisk in the remaining eggs and the milk until the mixture is completely smooth and free of lumps.
  11. Cook over simmering water, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon (about 15-20 minutes).
  12. Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature.
  13. Once cooled, gently fold in half of the whipped cream until just combined.
  14. Pour the custard filling into the cooled pie crust, smoothing the top.
  15. Top with the remaining whipped cream.
  16. Refrigerate for at least 2 hours to allow the filling to set firmly.
  17. Garnish with chocolate sauce and/or fresh raspberries if desired before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 279.9kcal
% Daily Value *
Total Fat 16.1g25%
Saturated Fat 5.0g25%
Cholesterol 186.5mg63%
Sodium 2653.8mg111%
Total Carbohydrate 23.5g8%
Dietary Fiber 0.8g4%
Sugars 0.7g
Protein 9.6g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cream puff, choux pastry, custard pie, vanilla custard, whipped cream, dessert, baking, pie crust, summer dessert, easy pie, homemade custard, light dessert, party food, comfort food, vanilla, eggs, milk, butter, flour
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