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Cream: Cream Puff Pie

Source of Recipe

Margaret Ponte


List of Ingredients

Crust:
1/2 cup water
1/4 cup butter
1/2 teaspoon salt
1/2 cup all-purpose flour
2 eggs

Filling:
3/4 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, lightly beaten
2 cups milk
1 teaspoon vanilla extract
2 cups whipping cream, divided
Chocolate sauce and/or fresh strawberries/raspberries



Recipe

Preheat oven to 400 degrees.
In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until smooth ball forms. Remove from 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 inch pie plate.
Bake 35 to 45 minutes. 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 heat, stir in vanilla. Cool.
Fold in 1 cup whipped cream. Pour into crust. Top with remaining whipped cream.
Chill for 2 hours.
Garnish with chocolate sauce and/or raspberries.
YIELD: 6-8 Servings