SOUTHERN MOON PIES
Now you can make this Southern favorite at home. Full of chocolate and marshmallow goodness! Vanilla extract may be substituted with coconut or mint extract.
Provided by Jody Crout
Categories Desserts Cookies Sandwich Cookie Recipes
Time 38m
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 26.7 g, Cholesterol 31.1 mg, Fat 9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 209.9 mg, Sugar 16.4 g
MOON PIE
Provided by Food Network
Categories dessert
Time 1h35m
Yield 12 sandwich cookies with additional marshmallow filling
Number Of Ingredients 13
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.
MOON PIES
Cream filled chocolate sandwiches!
Provided by RSLEE2000
Categories Desserts Cookies Whoopie Pie Recipes
Time 32m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a small bowl, stir together the cocoa and boiling water. Let cool for 5 minutes.
- In a medium bowl, cream together 1/2 cup shortening and white sugar. Beat in the eggs one at a time then stir in the vanilla extract and cocoa mixture. Combine 2 2/3 cups flour with baking powder, baking soda and salt; stir into the sugar mixture alternately with the buttermilk. Drop by rounded tablespoons 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until firm. To make the filling: In a small saucepan, stir together remaining flour and pinch of salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly until thick, about 5 to 7 minutes. Remove from heat, cover and refrigerate. In a medium bowl, cream together 3/4 cup of shortening and confectioners' sugar until light and fluffy. Gradually add the vanilla and the milk mixture and beat until fluffy. Sandwich filling between cookies.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 43.9 g, Cholesterol 22 mg, Fat 15.6 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 143.7 mg, Sugar 27.6 g
FULL MOON PIES
Betty Crocker™ Super Moist™ cake mix and vanilla pudding make this delightful sandwich cookies filled with Betty Crocker® frosting - a perfect dessert for Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 390, Carbohydrate 64 g, Fat 3, Fiber 1/2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 440 mg
THANKS FOR TAKING ME TO THE MOON PEANUT BUTTER MOON PIE
Turn a peanut butter sandwich into dessert, add some marshmallow whipped cream and NoobPies, and you'll have a kid-friendly treat with a little grown-up flavor. - Jenna Hunterson, waitressthemusical.com
Provided by Taste of Home
Categories Desserts
Yield One 9½-inch pie.
Number Of Ingredients 15
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.
Nutrition Facts :
HOMEMADE MOON PIES
What goes into making delicious moon pies? Our Test Kitchen Pro, Ivy Odom, recreates this classic Southern treat from scratch. She takes inspiration from these store-bought treats and creates a delicious homemade version. We've tried to recreate variations of MoonPies in the past with our Over the Moon Chocolate Pie and Deep-Fried MoonPies, but nothing tastes as good as a homemade moon pie.Ivy starts with the essential ingredients like Ghirardelli chocolate, graham cracker mixture, marshmallow creme, and adds in a few pantry staples to create this dreamy delight. Can these homemade moon pies taste like the real deal? The verdict is out: They taste even better than an actual MoonPie, as Ivy states, "12 out of 10" in deliciousness. Serve these handheld pies at your next neighborhood gathering or make them during the week for an irresistible mid-week treat. But, don't forget to serve a refreshing RC Cola on the side-everyone knows that no moon pie is complete without a refreshing RC Cola to wash it down. Recruit the kids and let these homemade moon pies be your next fun baking project.
Provided by Southern Living Editors
Time 1h45m
Yield Serves: 8 (serving size: 1 moon pie)
Number Of Ingredients 13
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
Provided by Trisha Yearwood
Time 1h
Yield 5 servings
Number Of Ingredients 13
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
Make and share this Old Fashioned Moon Pie recipe from Food.com.
Provided by grandma2969
Categories Pie
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 408.6, Fat 17.9, SaturatedFat 8.9, Cholesterol 9.5, Sodium 559.6, Carbohydrate 58.8, Fiber 1.5, Sugar 32.2, Protein 5
MIDNIGHT MOON PIES
I love chocolate and this recipes satisfies my craving for chocolate. A rich, buttery filling is sandwiched between moist chocolate cookies. -Roz Keimig, Guymon, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 279 calories, Fat 14g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 122mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
MOON PIE BANANA PUDDING
If you like chocolatey Moon Pies and delicious creamy banana pudding...imagine the two of them together!
Provided by The Big Cheese
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 322.9, Fat 10, SaturatedFat 6.5, Cholesterol 113.9, Sodium 73, Carbohydrate 53.1, Fiber 1.1, Sugar 47.1, Protein 6.4
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