Eclair Pie

I had a couple requests for the Eclair pie recipe, so here it is:

INGREDIENTS

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs
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• 1 (8 ounce) package cream cheese
• 4 cups milk
• 3 (3.5 ounce) packages instant vanilla pudding mix
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• 2 (1 ounce) squares semisweet chocolate
• 2 tablespoons butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 3 tablespoons hot water
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• 1 pint whipping cream
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
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• 1/4 cup chocolate syrup

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
3. Spread in bottom and up the sides of an ungreased 9x13 inch pan (also can use 2 9-in pie pans). Bake at 400 degrees F (200 degrees C) for 35 minutes (about 20 minutes for pie pans). Cool completely.
4. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and pour into baked shell.
5. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over chocolate in cooled shell.
   
6. Mix whipping cream, confectioners sugar, and vanilla until peaks form. Spread whipped cream over filling.
7. Drizzle chocolate syrup over the top.