Desserts > Pies > Mini Pies

Mini Eclair Pies Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup butter
- 4 eggs
- 2 tablespoons sugar
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 2 cups cold milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1/2 cup semi-sweet chocolate chips

Special Equipment Needed:
- 9-inch pie plate
- Electric mixer
- Medium saucepan
- Whisk
- Wooden spoon
- Offset spatula

Step-by-Step Instructions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
2. In a medium saucepan, combine flour, baking powder, salt, water, and butter. Cook over medium heat, stirring constantly, until mixture forms a ball. Remove from heat and let cool.
3. In a large bowl, beat eggs with an electric mixer until light and fluffy. Gradually add the cooled flour mixture, beating until smooth.
4. Spread the batter evenly into the prepared pie plate. Bake for 15 minutes in the preheated oven, or until golden brown. Let cool.
5. In a medium bowl, whisk together the pudding mix and cold milk until thickened. Spread over cooled crust.
6. Spread the whipped topping over the pudding layer. Sprinkle with chocolate chips.
7. Refrigerate for at least 2 hours before serving.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 400 degrees F (200 degrees C)
Serving Size: 8

Nutritional Information:
Calories: 439
Fat: 24.3 g
Carbohydrates: 47.2 g
Protein: 8.5 g

Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the butter, you can use margarine or coconut oil.
- For the instant vanilla pudding mix, you can use any flavor of instant pudding mix.
- For the cold milk, you can use almond milk or coconut milk.
- For the frozen whipped topping, you can use Greek yogurt or coconut cream.
- For the semi-sweet chocolate chips, you can use dark chocolate chips or white chocolate chips.

- For a different flavor, you can add 1 teaspoon of vanilla extract to the pudding mixture.
- For a different texture, you can add 1/2 cup of chopped nuts to the pudding mixture.
- For a different topping, you can add 1/2 cup of mini marshmallows to the top of the pie.

Tips and Tricks:
- Make sure to cool the flour mixture before adding it to the eggs.
- Make sure to whisk the pudding mixture until it is thickened.
- Make sure to refrigerate the pie for at least 2 hours before serving.

Storage Instructions:
Store the Mini Eclair Pies in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the Mini Eclair Pies in the microwave for 1 minute or until warmed through.

Presentation Ideas:
Serve the Mini Eclair Pies on a platter with fresh berries and mint leaves.

Garnish the Mini Eclair Pies with whipped cream and chocolate shavings.

Pair the Mini Eclair Pies with a glass of cold milk or a cup of hot coffee.

Suggested Side Dishes:
Serve the Mini Eclair Pies with a side of fresh fruit salad or a green salad.

Troubleshooting Advice:
If the crust is too dry, add a tablespoon of melted butter to the batter before baking.

Food Safety Advice:
Make sure to refrigerate the Mini Eclair Pies within 2 hours of preparation.

Food History:
The Mini Eclair Pies are a modern twist on the classic French dessert, ├ęclairs.

Flavor Profiles:
The Mini Eclair Pies have a sweet and creamy flavor with a hint of chocolate.

Serving Suggestions:
Serve the Mini Eclair Pies as a dessert after a meal or as a snack any time of day.

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Taste: Creamy, Sweet, Rich, Chocolaty, Flaky