Today’s recipe for eclair pie is a classic from my childhood. It was one of the very first recipes I added to my little recipe box as a young girl. 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. It is the perfect combination- crisp yet chewy pastry, rich vanilla cream, and rich and sweet chocolate glaze – DIVINE. This is a simple way to get all of 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.
Once I got married and had a family of my own, I introduced my hubby and each of my children to this lovely dessert. Needless to say, they all now have a similar passion for this eclair pie. My oldest son (who has turned into a foodie) is the biggest fan, followed by my husband. This is often what my family requests for birthdays instead of cake.
- INSTANT FRENCH VANILLA PUDDING MIX
- COOL WHIP
- GRAHAM CRACKERS
- COCOA POWDER
- POWDERED SUGAR
Real Mom Kitchen
- 2 3.5 ounce packages instant french vanilla pudding mix
- 3 cups milk
- 1 8 ounce container Cool Whip, thawed
- 1 16 ounce package graham crackers
- 4 Tbsp. butter softened
- 3 Tbsp. cocoa powder
- 2 ⅓ cup powdered sugar
- ¾ tsp. vanilla
- 2 Tbsp milk or more if needed
- In a bowl, blend together 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 am kind of a perfectionist about this and trim down some of the graham crackers with a serrated knife to completely cover the bottom. 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.
This is the original photo from this post when it was first posted in September 2011.