Today’s recipe for easy no-bake eclair pie is a classic from my childhood. This is one of the earliest recipes I added to my little recipe box as a young girl and was extremely special. A great no bake dessert.

Of course, part of the reason it was one of the first was because it was one of my favorites to eat. I am a HUGE éclair fan. Love, love, love them.

The perfect combination- graham crackers, rich vanilla cream, and sweet chocolate glaze – DIVINE. This is a simple way to get all those flavors without making the pate a choux pastry. And since I made it when I was young, your kids can make this one too.

After I got married and had kids, I showed my husband and each of my children this delicious old fashioned eclair pie dessert. Needless to say, they all now have a similar passion for this eclair pie or eclair cake if you prefer. 

My oldest son (who has turned into a foodie) is the biggest fan, followed by my husband. Even for birthdays, people request this no bake dessert instead of the usual birthday cake.

Ingredients to make the Éclair Pie

• INSTANT FRENCH VANILLA PUDDING MIX
• MILK
• COOL WHIP
• GRAHAM CRACKERS
• BUTTER
• COCOA POWDER
• POWDERED SUGAR
• VANILLA
• MILK

HOW to make easy no-bake eclair pie

Start by beating the instant vanilla pudding mixes and milk for 2 minutes with an electric mixer. Then fold the Cool Whip.

Next, arrange a layer of graham crackers to cover the bottom of a 9 x13 inch pan. You can cut some graham crackers to get them to fit. Just cover the bottom the best you can. Pour half of the pudding mixture over the crackers and spread out evenly.

Then, top pudding with another layer of graham crackers. Pour the remaining pudding mixture over the crackers and spread evenly. Place the final layer of graham crackers over the pudding mixture.

Now it’s time for the chocolate frosting. In a bowl, beat the butter until fluffy. Then beat in the cocoa, vanilla, and half the powdered sugar until well blended.

Blend in the remaining powdered sugar and milk. Blend until smooth. You want the frosting to be on the thinner side so add some more milk if needed. You want it closer to a glaze but still thick.

Spread the frosting over the last layer of graham crackers in. Refrigerate the pie for at least 2 hours but overnight or even longer is best. You need to let the pudding mixture soften the graham crackers.

frequently asked questions

How long does the pie need to chill in the refrigerator before serving?
The pie needs to chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the pudding mixture to set and the flavors to meld together.

Can I use a different type of pudding mix for this recipe?
Yes, you can customize the flavor of the pie by using different flavors of instant pudding mix. Chocolate, vanilla, and butterscotch are popular options.

Can I use sugar-free pudding mix and whipped topping for a lighter version of the pie? Yes, you can use sugar-free pudding mix and whipped topping to reduce the sugar and calorie content of the pie. It will still be delicious and creamy.

Can I use a different type of pudding mix for this recipe?
Yes, you can customize the flavor of the eclair cake by using different flavors of instant pudding mix. Chocolate, vanilla, and butterscotch are popular options.

FOR MORE RECIPES like this, TRY:

• Cheater Eclairs
• Mini No Bake Raspberry Lemonade Cheesecakes
• Mini No Bake Nutella Cheesecakes
• No Bake Berry Icebox Cake

Eclair Pie

Real Mom Kitchen

5 from 2 votes

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Prep Time 25 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 432 kcal

Equipment

baking pan

Glass Bowls

hand mixer

Ingredients

  

1x2x3x

• ▢ 2 (3.5 oz) pkgs instant french vanilla pudding mix
• ▢ 3 cups milk
• ▢ 1 (8 oz) container Cool Whip, thawed
• ▢ 1 (16 oz) pkg graham crackers

Frosting:

• ▢ 4 Tbsp. butter softened
• ▢ 3 Tbsp. cocoa powder
• ▢ 2 ⅓ cup powdered sugar
• ▢ ¾ tsp. vanilla
• ▢ 2 Tbsp milk or more if needed

Instructions

 

• In a bowl, blend the pudding mixes and milk for 2 minutes until thick.
• Fold the Cool Whip into the pudding mixture.
• In a 9 x 13 pan, arrange graham cracker to cover the bottom of a the pan. I like things to be perfect, so I use a knife to cut some graham crackers to cover the bottom completely. Just cover the bottom the best you can.
• Pour half of the pudding mixture over the crackers and spread out evenly.
• Top pudding with another layer of graham crackers. Pour the remaining pudding mixture over the crackers and spread evenly.
• Place one more layer of graham crackers over the pudding mixture.
• Prepare the frosting. In a bowl, beat the butter until fluffy.
• Beat in the cocoa, vanilla, and half the powdered sugar until well blended.
• Blend in the remaining powdered sugar and milk. Blend until smooth. You want the frosting to be on the thinner side so add some more milk if needed. You want it closer to a glaze but still thick.
• Spread the frosting over the last layer of graham crackers in the 9 x 13 pan.
• Refrigerate the pie for at least 2 hours but overnight or even longer is best. You need to let the pudding mixture soften the graham crackers.

Nutrition

Serving: 1 serving | Calories: 432kcal | Carbohydrates: 76g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 423mg | Potassium: 207mg | Fiber: 2g | Sugar: 52g | Vitamin A: 235IU | Calcium: 125mg | Iron: 2mg

Keyword eclair, no bake

Tried this recipe?Let us know how it was!

This is the original photo from this post when it was first posted in September 2011.