Banana Cream Chocolate Eclair Pie

Crust:
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs

Filling:
1 (8 ounce) package cream cheese, softened
1 box banana cream instant pudding
1 1/2 cups milk

chocolate syrup, for garnish

Preheat oven to 400. Lightly grease a 9"X13" glass baking pan. (I used a large torte dish.)
In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Bake for 25-30 minutes or until golden brown. Remove from oven and let cool.

 I ran out of all-purpose, so I used self-rising.
What could it hurt? LOL

The filling would come to the top in a regular crust! LOL

Whip cream cheese in a medium bowl until smooth. In separate bowl, beat the pudding mix and the milk for 3 minutes and put in the fridge until set. Slowly add pudding to cream cheese, beating until there are no lumps. When the crust is completely cooled, pour in filling. Refrigerate the pie until set well. Serve with whipped cream and a drizzle of chocolate syrup.

I didn't have any whipped cream, but I don't think it needs it!