Moon Pie Recipes

MOON PIE

Steps:

• For the moon pie cookies: Preheat the oven to 375 degrees F. Grease 2 large baking sheets.
• Melt the butter with the marjoram in a large saucepan on low heat. Remove from the heat and stir in the sugar and salt. Add the egg whites one at a time and stir until well blended after each addition. Stir in the flour.
• Drop the batter by rounded teaspoonfuls 2 inches apart onto the prepared baking sheets. Bake, one baking sheet at a time, until the edges of the cookies are browned (the centers should remain pale), 8 to 10 minutes. Immediately remove the cookies to wire racks to cool completely.
• For the marshmallow filling: In a small bowl, soak the gelatin in 2 cups of cool water to soften.
• In a small saucepan fitted with a candy thermometer, mix together the sugar, corn syrup and honey. (Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between uses.) Place the saucepan over medium-high heat.
• Meanwhile, in the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt. When the sugar syrup reaches about 210 degrees F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.
• When the syrup reaches 245 degrees F, while the mixer is running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk (or some of the syrup will splatter and stick to the sides of the bowl). Continue mixing.
• Scrape the gelatin and 1/3 cup of the soaking water into the pan that you used for the syrup. There should still be enough residual heat left in the pan from making the syrup to dissolve the gelatin.
• Pour the liquefied gelatin slowly into the whites as they are whipping. Add the vanilla paste and continue to whip until the mixture feels completely cool when you touch the outside of the bowl, about 5 minutes.
• Immediately pipe the marshmallow into the cookies and sandwich.

COPYCAT MOON PIES

Steps:

• Prepare the graham cracker cookies: whisk together whole wheat and all-purpose flours, sugar, baking powder, salt, and cinnamon in a large bowl until well combined. Whisk together honey, oil, eggs, and milk in a medium bowl until well combined. Add egg mixture to flour mixture, and gently stir together until a coarse dough begins to develop.
• Pour dough out onto a work surface lightly dusted with all-purpose flour and knead until dough becomes smooth, shiny, and slightly tacky, about 2 minutes. Divide dough into 2 even balls and shape into disks. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 1 hour or up to 3 days.
• Preheat the oven to 300 degrees F (150 degrees C). Position racks in the top and bottom thirds of the oven. Line 2 rimmed sheet pans with parchment paper.
• Working with one dough disk at a time on a surface lightly dusted with all-purpose flour, roll each disk into a 16x12-inch rectangle, about 1/8-inch thick. Cut twelve 3 1/2-inch circles out of each dough rectangle. Transfer circles to the prepared sheet pans spaced 1 inch apart from each other.
• Bake cookies in the preheated oven until fragrant and slightly firm, 12 to 14 minutes, rotating pans halfway through baking. Let cookies cool on sheet pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes.
• Prepare the marshmallow: Combine gelatin and 1/2 cup water in the bowl of a stand mixer fitted with a whisk attachment. Allow gelatin to bloom, undisturbed, until thickened, about 15 minutes.
• While the gelatin is blooming, combine remaining 1/2 cup water with sugar, corn syrup, and salt in a medium saucepan. Bring to a boil, without stirring, over medium heat. Boil sugar mixture, without stirring, until a candy thermometer reads 240 degrees F (116 degrees C), about 10 minutes.
• Add vanilla to bloomed gelatin; beat on medium speed until completely incorporated, about 1 minute. Leave mixer on medium and carefully add hot sugar mixture until combined, about 2 minutes. Increase speed to high and beat until mixture is thick, sticky, and quadrupled in volume, about 10 minutes. Immediately transfer 1/2 of marshmallow mixture to a piping bag; reserve remaining marshmallow for another use.
• Arrange 12 cooled cookies upside down on a clean work surface. Cut a tip off the piping bag, leaving a 1/2-inch hole, and quickly and carefully pipe a 2 tablespoon circular mound of marshmallow in the center of each cookie. Top with remaining cookies and gently press down until marshmallow is spread about 1/4 inch from the edges. Allow cookie sandwiches to sit out at room temperature, uncovered, until marshmallow filling is set and slightly firm, at least 1 hour or up to (but not exceeding) 4 hours.
• Prepare the glaze: fill a medium pot with 1 inch water and bring to a boil over high heat. Reduce heat to low. Place 28 ounces chocolate in a large heat-proof bowl and place on top of the pot with steaming water. Stir chocolate slowly until completely melted and smooth, about 5 minutes. Continue stirring until a thermometer registers 115 degrees F (46 degrees C), about 5 minutes. Remove bowl from the pot and set on a lightly damp kitchen towel to prevent the bowl from sliding. Allow chocolate to cool, stirring constantly, until a thermometer registers 90 degrees F (32 degrees C), about 5 minutes.
• Add remaining chocolate to the melted chocolate. Stir until completely melted and smooth, placing it back over steaming water briefly, if necessary, about 5 minutes.
• Line a sheet pan with parchment paper.
• Working quickly, cleanly, and with one at a time, dip each cookie sandwich into the melted chocolate until completely coated, allowing excess chocolate to drain back into the bowl. Scrape the bottom of each along rim of bowl to remove any excess glaze. Place on the prepared sheet pan and smooth the top with a small offset spatula. Repeat to coat remaining cookies. Transfer to the refrigerator to cool until chocolate is set and firm, about 10 minutes. Allow cookies to rest at room temperature, covered with plastic wrap, until completely set, about 30 minutes.

SOUTHERN MOON PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
• Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
• Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
• To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

FULL MOON PIES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Add cake mix, pudding mix, 1/2 cup milk and the eggs; beat on medium-high speed until blended.
• Using 1 1/2-inch scoop, drop slightly mounded scoops of dough about 1 inch apart onto cookie sheet.
• Bake 10 to 12 minutes until set (do not overbake). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, mix filling ingredients until well blended. For each pie, spread about 1 tablespoon filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
• In small bowl, mix powdered sugar and 4 teaspoons milk with spoon until smooth. Drizzle icing over sandwich cookies. Sprinkle with edible glitter.

THANKS FOR TAKING ME TO THE MOON PEANUT BUTTER MOON PIE

Steps:

• For the pie shell: Preheat the oven to 350°F. Toss together the crumbs and butter in a medium bowl to moisten. Press the mixture onto the bottom and up the sides of a 9½-inch deep-dish pie pan. Refrigerate for at least 15 minutes to firm up the butter. Bake in the center of the oven for about 10 minutes, or until just set and fragrant. Place on a wire rack to cool to room temperature., For the filling: In a medium bowl using a handheld mixer, beat the cream cheese, peanut butter, and confectioners' sugar on medium speed until well-blended and smooth., In another medium bowl, beat the cream and vanilla on high speed until it holds firm peaks. Beat the whipped cream into the cream cheese mixture on low speed. Pour the filling into the crust and smooth the top. Refrigerate for at least 3 hours, or until set., For the topping: In a large bowl using the handheld mixer, beat the cream and confectioners' sugar on high speed until it holds soft peaks. Add the marshmallow cream and beat to firm peaks. Scoop the topping into a pastry bag fitted with a fluted tip and pipe it decoratively over the filling., Nestle the halved MoonPies into the whipped cream and sprinkle with the grated chocolate.

HOMEMADE MOON PIES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Stir together flours, brown sugar, baking soda, salt, and cinnamon in a large bowl until well combined. Cut in cold butter with a pastry cutter or your fingers until butter pieces are pea-sized and fully coated in flour. Fold in honey, water, and vanilla until dough just comes together.
• Transfer dough to a lightly floured surface. Pat dough together until a cohesive ball is formed, and no dry bits of flour remain. Roll half of dough 1/4-inch thick. Using a 21/2-inch round cutter, cut 8 rounds of dough, rerolling scraps as necessary. Place dough rounds on 1 prepared baking sheet; repeat with remaining half of dough and baking sheet. Bake in preheated oven 10-12 minutes or until tops are just set, rotating pans halfway through baking. Let cool on pans 3 minutes before transferring to a wire rack to cool completely, about 30 minutes.
• Once cookies are cooled, spread about 11/2-2 tablespoons marshmallow creme on the flat sides of 8 of the cookies. Place remaining 8 cookies on top of marshmallow creme, creating 8 sandwiches. Place sandwich cookies on a baking sheet and freeze 30 minutes or until marshmallow creme is set.
• Meanwhile, place chocolate and canola oil in a medium microwave-safe bowl. Microwave on 50% power until melted, stirring at 30 second intervals, about 11/2 minutes. Once sandwich cookies are chilled, dip 1 sandwich cookie at a time in melted chocolate. Transfer dipped moonpie to a parchment-lined baking sheet. Repeat with remaining moonies. Let chocolate fully set before serving, about 30 minutes.

MOON PIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Whisk together the graham crumbs, flour, baking powder, baking soda and salt in a bowl. In another large bowl, beat the sugar and butter with an electric mixer until fluffy, about 3 minutes. Add the vanilla and egg and beat to combine. Add the graham mixture and beat to incorporate. Knead with your hands to bring the dough together into a ball.
• Flatten the dough into a disk, place it on a piece of parchment paper and roll with a rolling pin into an 11-inch circle, about 1/4 inch thick. Use a 3-inch round cookie cutter to cut out 8 cookies. Reroll the scraps to 1/4 inch and cut out 2 more cookies. Transfer the cookies to the prepared baking sheet. Discard the dough scraps.
• Bake the cookies until the undersides are golden brown and the tops are just set, 9 to 10 minutes. Cool completely on a rack.
• Put about 2 tablespoons of marshmallow creme in the center of a cookie (do not spread) and top with a second cookie to make a sandwich. The creme will ooze to fill the sandwich as it sits. Repeat with the remaining cookies, then freeze until the creme is firm, about 20 minutes.
• For the glaze: Line a baking sheet with parchment paper and place a cooling rack on top. Line a second baking sheet with parchment paper and lightly oil the paper.
• Put the chocolate candy coating in a heatsafe bowl (the smallest, deepest bowl it can fit in without surpassing the rim). Microwave in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes.
• Submerge a cookie sandwich in the melted chocolate and pull it out using 2 forks, letting the excess drip off. Transfer to the prepared cooling rack and sprinkle with sanding sugar. Transfer to the oiled parchment on the second baking sheet to set. Repeat with the remaining cookie sandwiches.

OLD FASHIONED MOON PIE

Steps:

• Melt marshmallows with 2 tbls milk in pan over low heat, stirring constantly.
• Remove from heat, cool, fold in 1 cup whipped topping.
• Refrigerate mixture while preparing remainder of pie.
• In large bowl, combine remaining milk with pudding, whisk for 2 minutes.
• Fold in remaining cool whip, spoon into pie shell.
• Arrange layer of vanilla wafers on top and spread with chilled marshmallow mixture.
• Refrigerate 4 hours.
• Drizzle with chocolate syrup before serving.

MOON PIE BANANA PUDDING

Steps:

• Cut your Moon Pies into pieces, and place 4 pies worth of pieces into the bottom of a large oblong serving dish. Add a layer of two of the sliced bananas over that.
• Mix sugar and eggs together, blending well, in a large heavy saucepan. Add cornstarch and milk.
• Bring to a boil over medium-high heat stirring constantly. Cook until thickened.
• Remove pan from heat and add vanilla, mixing well. Allow to cool slightly.
• Pour half of the pudding mixture over the Moon Pies and bananas. Add your final 4 chopped Moon Pies and the 2 remaining sliced bananas on top of the pudding, then top with the rest of the pudding.
• Cover the top of the pudding with plastic wrap, laying it down on the pudding to prevent a "skin" from forming.
• Once the pudding is completely cooled, top with Cool Whip and refrigerate until ready to serve.

MIDNIGHT MOON PIES

Steps:

• In a microwave, melt chocolate chips and butter; stir until smooth. Cool., In a large bowl, combine the flour, sugars, cocoa, baking soda and salt. Combine the egg, buttermilk, extracts and cooled chocolate mixture; add to dry ingredients and beat just until moistened (batter will be very thick)., Drop by tablespoonfuls or with small scoop 2 in. apart onto parchment paper-lined baking sheets. , Bake at 350° for 8-10 minutes or until edges are set. Cool for 2 minutes before removing from pans to wire racks to cool completely., For filling, melt chocolate chips and butter; stir until smooth. Cool. In a small bowl, beat the cream cheese, marshmallow creme and almond extract until smooth. Beat in cooled chocolate mixture. Spread 1 heaping teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies., Roll sides of cookies in miniature chocolate chips. Store in the refrigerator.