Well, I’ve made the chocolate eclairs before, and they were absolutely out of this world. My husband (who only eats because he has to in order to survive), at 7 of them. In one day. I was shocked and speechless, which doesn’t happen all that often. So anyway, while I was at a cookout a couple of months ago, we started talking about desserts. I had brought a batch of the chocolate peanut butter chip cupcakes to the party, and while everyone was stuffing their faces with them, we started talking about favorite desserts.
One of the girls started talking about a chocolate eclair cake, which I hadn’t heard of. She was explaining to me what it was, and talked about how incredibly delicious it is. So, after I got home the next day, the reserach began. I felt like a big dummy when I came across it, because at some point in my life, it has been in my belly. Maybe it hasn’t been a really long time, but I’m quite positive it’s been there before. It was so incredibly easy, that I had to throw it together. Many different recipes called it something different, like a cake, pie, dessert…but honestly, I see this as more of a pie than anything else…and absolutely delicious. Super easy and very much of a crowd pleaser!
Chocolate Eclair Pie Recipe:
1 box graham crackers
2 boxes instant vanilla pudding mix
3 cups milk
12 oz. whipped topping, divided
1 can chocolate frosting
Line the bottom of a 9×13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in 8 oz. whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers. Combine remaining 4 oz. whipped topping with chocolate frosting, mix until smooth and spread on top of graham crackers. Refrigerate until serving.
Make it light! Use skim milk, fat free whipped topping and reduced fat graham crackers to reduce the amount of calories!