Cream Puff Pie
You can never have too many dessert recipes, so give Cream Puff Pie a try. One portion of this dish contains around 4g of protein, 12g of fat, and a total of 239 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up flour, salt, eggs, and a few other things to make it today.
Instructions
In a large saucepan, bring water, butter and salt to a boil over medium heat.
Add flour all at once and stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Spread onto the bottom and halfway up the sides of a well-greased 9-in. pie plate.
Bake at 400° for 35-40 minutes. Cool completely on a wire rack.
For filling, combine the sugar, flour and salt in a large heavy saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes longer. Gently stir in vanilla. Cool to room temperature without stirring.
Fold in 1 cup of whipped cream.
Pour into the crust. Top with remaining whipped cream. Refrigerate for 2 hours.
Garnish with chocolate sauce and/or raspberries if desired. Refrigerate leftovers.