Eclair Pie

Today’s recipe is a classic from my childhood.  It was one of the very first recipes I added to my little recipe box as a 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 eclair 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.  And since I made it when I was young, your kids can make this one too.

My original recipe card. Look it even has spills on it.

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 dessert.  My oldest son (who is turning into a foodie) is the biggest fan, followed by my husband.

Quick reminder, I am at the  Costco in Sandy, Ut on today from 11 am -3 pm.  Hope to see some of you there!

Eclair Pie
Serves: 12
  • 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
  • Frosting:
  • 4 Tbsp. butter, softened
  • 3 Tbsp. cocoa powder
  • 2⅓ cup powdered sugar
  • ¾ tsp. vanilla
  • 2 Tbsp milk or more if needed
  1. In a bowl, blend together the pudding mixes and milk for 2 minutes until thick.
  2. Fold the Cool Whip into the pudding mixture.
  3. 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.
  4. Pour half of the pudding mixture over the crackers and spread out evenly.
  5. Top pudding with another layer of graham crackers. Pour the remaining pudding mixture over the crackers and spread evenly.
  6. Place one more layer of graham crackers over the pudding mixture.
  7. Prepare the frosting. In a bowl, beat the butter until fluffy.
  8. Beat in the cocoa, vanilla, and half the powdered sugar until well blended.
  9. 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.
  10. Spread the frosting over the last layer of graham crackers in the 9 x 13 pan.
  11. 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.


11 comments on “Eclair Pie

  • Oh my! This looks awesome! Thanks for sharing!

    Blue Eyed Beauty Blog

  • I am so glad to see someone truely replicate this recipe correctly. My 94 year old grandmother has made this recipe since before I was born and I am 40. This has been and always will be my favorite dessert from her. I have seen sooo many open a can of store bought frosting instead of making the frosting from scratch. I have had it with canned frosting at a party I went to and thought it was (ok), but not near the dessert as if you made the frosting from scratch. So, anyone wanting to try this recipe, my advice is SKIP the canned frosting and make your own frosting, you will not be dissapointed.

  • Thank you so much for this! I only helped my 3 year old make it a little bit for my birthday, and it was devoured in no time! Such an awesome dessert!

  • “In a bowl, blend together the pudding for 2 minutes until thick.”

    I assume you mean to blend the 2 pudding mixes with the 3 cups milk??

  • Laura this was amazing…I took it to a friends house and we all just devoured it. Thank you! I also shared it on my food blog…hope you don’t mind and I put a link back to your site.

    Thanks, Megan

  • Thank you for the trip down Memory Lane! My mother used to make this, quite often!

    I have some advice for your blog. Proofread it, before you post. I’ve noticed a lot of spelling/grammar gaffes in your posts/recipes.

    Other than that, I love your recipes!

  • Oh yummy. Eclairs are one of my faves. I gotta try this!

  • This post made me smile! I have a whole box of recipe note cards (similar to yours) I wrote when I was in middle school. Several of them I have never tried but most of them have food stains and additional notes and tips from every time I made the recipe over the years. My ‘éclair’ recipe is a chocolate pie recipe. My whole family loves that recipe and I make it all the time for potlucks and get togethers too!

  • This sounds really good! Thanks for sharing the story behind the recipe. I love hearing the history of how a recipe became a favourite.

  • Mmm this sounds so yummy! Can’t wait to try 🙂

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