Eclair Dessert Pie
No bake eclair dessert pie with vanilla pudding, graham crackers, and a glossy chocolate topping
PRINT PINServings 8
INGREDIENTS
Crust and layers
- 1 9 inch graham cracker crust
- 1 cup graham cracker squares or pieces for layering.
Filling
- 2 boxes 3.4 oz instant vanilla pudding mix
- 3 cups cold milk
- 8 oz whipped topping thawed
- 1 tsp vanilla extract optional.
Chocolate topping
- 1 cup chocolate frosting
- 2 tbsp milk to thin.
INSTRUCTIONS
Make filling
- whisk pudding mix and cold milk for 2 minutes until thickened
- fold in whipped topping and vanilla extract until smooth.
Assemble and chill
- spread half of the filling into the graham crust
- add an even layer of graham crackers to cover the filling
- spread remaining filling on top and smooth the surface
- cover and refrigerate at least 4 hours and up to overnight to soften the crackers.
Finish
- warm frosting briefly until spreadable and whisk in milk until pourable
- spread or drizzle chocolate topping over chilled pie
- refrigerate 15 to 30 minutes to set before slicing.
Notes
1. Chill overnight for clean slices and best eclair like texture. Use French vanilla or cheesecake flavored instant pudding for variation. Substitute homemade whipped cream for whipped topping if serving the same day. Add sliced bananas or strawberries between layers for a fruit twist
Nutrition
Calories: 380kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g