Description

Eclair Pie is a sumptuous dessert inspired by the classic French éclair, featuring a tender, buttery crust filled with silky vanilla pastry cream and topped with a glossy chocolate glaze. Perfect for special occasions or when you want to impress, this pie combines the elegance of French patisserie with the ease of a classic homemade dessert pie.

Ingredients

Units Scale

For the Crust:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup (1 stick) cold unsalted butter, cubed
1 large egg
1 tsp vanilla extract
Pinch of salt

For the Cream Filling:

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
3 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract

For the Chocolate Glaze:

1/2 cup heavy cream
4 oz semisweet chocolate, chopped
1 tsp light corn syrup (optional, for shine)

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Instructions

Prepare the Crust: In a mixing bowl, combine flour, sugar, and a pinch of salt. Cut in the cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs. Add the egg and vanilla extract, then mix until a dough forms. Press the dough evenly into a tart or pie pan, making sure to cover the base and sides. Chill the crust in the refrigerator for 30 minutes to help it firm up before baking.
Bake the Crust: Preheat your oven to 350°F (175°C). Prick the surface of the chilled crust all over with a fork to prevent bubbling. Bake for 15–18 minutes or until the crust is lightly golden and set. Remove from the oven and let cool completely before filling.
Make the Pastry Cream: In a saucepan, whisk together the milk, sugar, and cornstarch until smooth. In a separate bowl, whisk the egg yolks. Place the saucepan over medium heat and cook the milk mixture just to steaming, then slowly pour a little of the hot milk into the yolks to temper, whisking constantly. Pour the tempered yolk mixture back into the saucepan. Continue to cook over medium heat, whisking constantly, until the pastry cream thickens and bubbles. Remove from heat and stir in the butter and vanilla extract. Let it cool slightly.
Fill the Crust with Pastry Cream: Pour the slightly cooled pastry cream into the cooled, baked crust. Smooth the top with a spatula. Refrigerate the pie for at least 2 hours, or until the filling is set and chilled.
Prepare the Chocolate Glaze: Heat the heavy cream in a small saucepan or microwave until just steaming. Pour the hot cream over the chopped chocolate in a bowl. Allow it to sit for 1 minute, then stir until smooth and glossy. Stir in corn syrup if using, to give the glaze extra shine.
Glaze the Pie: Remove the chilled pie from the refrigerator and pour the chocolate glaze over the top. Use a spatula to spread it evenly, allowing it to drip slightly over the edges for a beautiful finish.
Chill and Serve: Return the pie to the refrigerator and chill for at least 30 minutes to set the glaze. Slice and serve cold for the ultimate decadent dessert experience.

Notes

Chilling time is essential for both the crust and pastry cream—don’t rush these steps for best results.
The corn syrup in the glaze is optional, but adds a professional sheen.
Use high-quality chocolate for the best flavor in your glaze.
Pie can be made a day ahead and kept chilled until serving.
For easier slicing, dip your knife in hot water between cuts.

Nutrition

Serving Size: 1 slice
Calories: 385 kcal
Sugar: 28g
Sodium: 85mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 5g
Cholesterol: 110mg