Christmas Eclair Pie Recipe -

Christmas Eclair Pie

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"This dessert is so scrumptious, my kids eat it up fast! It's exactly what it sounds like!"

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 10 mins

    1 hr 35 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour a pizza pan. Grease the bottom of a small glass bowl and place in center of pan.
  2. In a small saucepan over medium heat, combine butter and water; bring to a boil. Remove from heat and stir in flour, stirring until thickened. Stir in eggs, one at a time, stirring well after each. Pour batter around bowl, forming a ring.
  3. Bake in preheated oven for 40 minutes. Turn off the heat and allow pastry to rise another 15 minutes. Do not open the oven door while pastry is rising. After the 15 minutes, remove pastry from oven and cool completely. Cut through the pastry horizontally, making a bottom and a top.
  4. Beat together the milk and pudding mix. Stir pudding mixture into whipped cream and beat until thick. Spread filling in pastry bottom, and then replace pastry top.
  5. Heat the prepared chocolate frosting for a few seconds in the microwave, to make it pourable. Pour over filled pastry, letting it drip down the sides.
  6. If desired, pipe dots of whipped cream on top, sprinkle with walnuts, and place a cherry on each whipped cream dot.
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2011

This was excellent. I decided to make this into a cake, since that seemed easier to me. I used a greased 9x13inch pan for the pastry, baked it at 400 for about 35 minutes, then put the filling on top. Because I was doing it this way, I used 8 oz softened cream cheese in place of the whipped cream and 3 cups of milk in the filling. This kept it thick enough to cut when it was time for serving. I didn't use the frosting part of the recipe. Instead I topped the filling with whipped topping and drizzled chocolate syrup over it when I served it. It was a hit!**************FOR THE REVIEWER WHO HAD PROBLEMS WITH THE PASTRY RISING: the ratio of egg to flour is basically the only thing in the pastry that will allow it to rise. The eggs keep the dough moist on the inside, while the crust bakes and develops on the outside, trapping gas inside. There are two possible causes for the dough not rising. First would be the eggs. When I've made eclairs using old/low quality eggs (you can tell by how spread the white becomes when you crack it) I've often had the same problem. Second, if adding the eggs while the dough is still hot, like this recipe says to, you run the risk of it not rising. Sometimes it works, others it doesn't. I recommend cooling the dough completely before adding the eggs one at a time. If you make sure the eggs are fresh and the dough is cool, you shouldn't have any problem with your eclairs rising.*********

Most Helpful Critical Review
Nov 30, 2005

This sounded so wonderful. The pastry never did rise. I have tried to make it twice. I dont think I will be making it again, but if there are any secrets on how to make it perfect please post.


11 Ratings

Jun 02, 2003

If you LOVE a Chocolate Eclair, you will LOVE this dessert! It was magnificent!!!

Oct 15, 2002

This recipe is absolutely the best!! My husband's favorite dessert are eclairs. I made this for his birthday cake and it was a hit! He said we'll definatley have to make this one again.

Dec 27, 2006

This was very yummy but very messy!! I didn't like the circle thing with the glass bowl in the middle. maybe next time I will try a 13 x 9 pan. I took this to my inlaws for dessert and although it was very tasty it didn't look the best. Would try again.

Feb 12, 2004

I thought this was really yummy. The vanilla pudding with whipping cream was a dessert in itself! HEAVEN. I had never made any kind of dough before so the whole "rising" thing was new to me but I sitll got it right! Great recipe!

Oct 15, 2002


Mar 23, 2009

I made this recipe for a holiday party and it has been a request ever since! Last time, I made smaller/individual size eclairs by using a muffin tin and it worked perfectly! Excellent recipe!


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  • Calories
  • 651 kcal
  • 33%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 49.7 g
  • 77%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 251 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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