All last week we had beautiful sunny weather with temperatures in the mid to high 50’s. Unfortunately, when the weekend rolled around, it turned cloudy and cooler. Isn’t that always the way it seems to be? During the work week the weather is fantastic, and on the weekends, not so much. I guess I don’t mind the cooler weather too much though. I did manage to get a lot of the outdoor projects on my list done during the week, and now I have time to do a little baking.
For our weekend dessert, I decided to make a Skillet Cream Puff Pie. It’s a bit of a twist on the classic cream puff dessert. It has everything you’d expect to find in a classic cream puff – light fluffy pastry, vanilla cream/pudding, chocolate and whipped topping – it’s just arranged a little differently. No matter which way you arrange it though, the end result is still the same – a rich, decadent dessert that tastes absolutely delicious.
Cream Puffs have always been one of my very favorite desserts, and now this pie has become one too.
1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
1 package (5.1 ounce) instant vanilla pudding mix
2 1/2 cups milk
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate chips
1 tablespoon butter
Preheat oven to 400 degrees. Grease a 12-inch cast iron skillet, or make sure it’s well seasoned.
In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.
Spread onto the bottom and halfway up the sides of prepared skillet. Bake for 22-26 minutes, or until puffed and golden brown. If any part has puffed up too much, prick with a toothpick a few times to let the steam escape and it should deflate. Cool completely on a wire rack.
For filling, in a medium bowl, beat the pudding mix into the 2 1/2 cups milk with a whisk for 2 minutes. Spread over the crust; refrigerate for 20 minutes.
For topping, spread whipped topping over pudding. Combine chocolate chips and butter in a microwave safe bowl; microwave for approximately 20 seconds. Stir until smooth and combined. Let cool slightly and then drizzle over whipped topping.
Chill until ready to serve.
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