Chocolate Eclair Pie

Oh my poor neglected blog… I got behind in regular posts last fall then decided my next post needed to be spectacular to make up for it. Well, now it has been far too long and no post, spectacular or otherwise, can make up for such an absence. It’s time to just jump back into it and move on.

Every quilt show “season” I have a recipe available for anyone who wants one. I try to make them easy so we can eat well and have more time for quilting. Once the new recipe comes out the older one goes on the blog for everyone. If you visit any of my scheduled events in 2014 you will have the chance to grab a recipe for homemade Tater Tots. In the mean time, here is last years recipe…

Chocolate Eclair Pie

This is one of the easiest recipes there is. The only trick is to think about it ahead of time because it has to sit before serving. It’s an excellent choice for pot-lucks and dinner parties.

21 whole graham crackers (give or take, every pan is slightly different)

two 3.5oz pkg. instant French Vanilla pudding

3 cups milk

8oz tub Extra Creamy Cool Whip, frozen

1 tub Dark Chocolate ready-to-spread frosting

3 teaspoons milk

1. Place one layer of graham crackers (about 7 crackers) in the bottom of a 9X13 pan. Some crackers may need to be broken to get good coverage.

2. Mix vanilla pudding with 3 cups of milk.

3. Mix in frozen Cool Whip and whip until well blended.

4. Spread half of the pudding mixture onto graham crackers.

5. Add another layer of graham crackers.

6. Spread remaining half of pudding mixture onto graham crackers.

7. Add a final layer graham crackers.

8. Mix frosting with 3 teaspoons of milk to make it easier to spread. Spread frosting over top layer of graham crackers. Don’t mix the frosting ahead of time. While you’re mixing the frosting and milk, the pudding has a minute to start setting up. Then you won’t have problems with the layers mixing together while spreading the frosting.

9. Refrigerate 12-24 hours. Dessert can be frozen although I have never tried it because there has never been any leftovers.

Time to mix it up! Once you’ve mastered the basic pie – it’s time to experiment. Try using different flavors of graham crackers (cinnamon, chocolate…), pudding or even the frosting. How about some add-ins to the pudding section? I’m thinking a German Chocolate Cake variety with chocolate crackers, chocolate pudding with coconut mixed in and chocolate frosting…leave out the coconut and you have Death By Chocolate…maybe a Black Forest Cake variety with cherries…the possibilites are endless…


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