Cream Puff Pie...a little of heaven on earth

Pie Crust & Filling Ingredients:

1 cup water

4 cups milk

1/2 cup butter

3 (3.5 ounce) packages instant vanila pudding mix

1 cup flour

1 (12 ounce) container of Cool Whip

4 eggs

1/4 cup Hershey's Chocolate Syrup

Frosting (for bottom of pie) Ingredients:

2 (1 ounce) squares semi-sweet chocolate

2 Tbsp butter

1 cup powdered sugar

1 tsp vanilla

3 Tbsp hot water

DIRECTIONS:

CRUST:

1. Preheat oven to 400 degrees F

2. In a large, heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.

3. Spread in bottom & up the sides of two 9 inch glass pie dishes. Bake at 400 degrees for 20 minutes. Cool completely.

Frosting:

1. While the crusts are cooling make the frosting. First, melt semi-sweet chocolate squares & butter in saucepan over low heat.

2. Stir in confectioners sugar & vanilla.

3. Stir in 3 Tbsp of hot water (I add one Tbsp at a time until I get the right consistency - sometimes that is only 2 Tbsp.)

4. Spread/pour the frosting on the bottom of each of the pie crusts.

Pie Filling & Topping:

1. In a large bowl, beat the cream cheese until smooth. Then add a small amount of milk and beat the cream cheese and milk. Keep adding small amounts of milk and beat in between until you have added all four cups.

2. Add pudding mixes and beat until thickened. Spread over both cooled pie crusts.

3. Top both pies with Cool Whip & then drizzle chocolate syrup over the top.

4. Keep refrigerated until you serve. You can make it the day before and it does not get soggy!

OK people this dessert is my new favorite. It is absolutely divine. It is easier than making cream puffs, but you get the satisfaction of having a homemade cream puff. I cound sit and eat a whole pie. Good news is you can do that and you still have another whole pie for "other" people.