Eclair Pie

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Crust:

1 c. water

1/2 c. butter or margarine

1/4 t. salt

1 c. flour

4 eggs

Filling:

1 (8 oz.) pkg cream cheese, softened

1 pkg (5.1 oz.) instant vanilla pudding

2 1/2 c. milk

Topping:

cool whip

chocolate syrup

Crust: Bring water, butter and salt to a boil. Add flour and stir until a smooth ball forms. Remove from heat. Add eggs one at a time and beat until smooth. Spread into two lightly greased pie pans. Bake at 400 for 30-35 minutes. or until puffed and golden. Cool completely on wire racks.

Filling: In a mixing bowl, beat cream cheese until completely smooth. {Make sure the cream cheese is very soft - microwave it for 30-60 seconds if needed} Very gradually pour in 1 c. of milk a few tablespoons at a time, while beating. This step is crucial. If you just dump in the milk, you will most likely get lumpy pudding... don't ask me how I know :) Once you've incorporated 1 c. of the milk in with the cream cheese, then go ahead and add the rest of the milk and the pudding mix, stirring until smooth. Pour into prepared crust and refrigerate 20 minutes.

Topping: Spread as much or as little cool whip as you like on top of your pie, then drizzle with chocolate syrup.

Keep refrigerated until ready to eat.