HOMEMADE MOON PIES RECIPES
SOUTHERN MOON PIES RECIPE | ALLRECIPES
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
Total Time 38 minutes
Prep Time 30 minutes
Cook Time 8 minutes
Yield 2 dozen pies
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, CarbohydrateContent 26.7 g, CholesterolContent 31.1 mg, FatContent 9 g, FiberContent 0.9 g, ProteinContent 2.5 g, SaturatedFatContent 5.6 g, SodiumContent 209.9 mg, SugarContent 16.4 g
MOON PIES RECIPE | ALLRECIPES
Cream filled chocolate sandwiches!
Provided by RSLEE2000
Categories Desserts Cookies Whoopie Pie Recipes
Total Time 32 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield 1 1/2 dozen
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, CarbohydrateContent 43.9 g, CholesterolContent 22 mg, FatContent 15.6 g, FiberContent 1.3 g, ProteinContent 3.8 g, SaturatedFatContent 4.2 g, SodiumContent 143.7 mg, SugarContent 27.6 g
More about "homemade moon pies recipes"
HOMEMADE MOON PIES RECIPE | SOUTHERN LIVING
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.
From southernliving.com
Reviews 3
Total Time 1 hours 45 minutes
From southernliving.com
Reviews 3
Total Time 1 hours 45 minutes
- 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.
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MOON PIE RECIPE | FOOD NETWORK
From foodnetwork.com
Total Time 1 hours 35 minutes
Category dessert
Total Time 1 hours 35 minutes
Category dessert
- Immediately pipe the marshmallow into the cookies and sandwich.
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BEST CHOCOLATE MOON PIES RECIPE - HOW TO MAKE CHOCOLATE ...
Vallery Lomas, author of Life Is What You Bake It, talks us through the magical cookie of her youth.
From delish.com
Total Time 3 hours
Category vegetarian, Christmas, dessert
Cuisine Cajun, Southern
From delish.com
Total Time 3 hours
Category vegetarian, Christmas, dessert
Cuisine Cajun, Southern
- Make cookies: In a large bowl, add flour and sift in cocoa powder. Add salt and baking powder, then whisk to combine.In the bowl of a stand mixer using the paddle attachment, beat butter and sugar until fluffy and pale, 3 minutes.Add egg and vanilla and beat until thoroughly combined, 1 minute more. (If the mixture starts to look separated, beat until it reaches the consistency of a thick cake batter, 1 minute more.)Reduce mixer speed to low and add dry ingredients, one big spoonful at a time. Mix until dough comes together in large clumps. Be careful not to overmix. If there’s still flour at the bottom of the bowl, fold it in with a spatula.On a clean work surface, press dough into a ball and divide into 2 equal halves.Roll one half of the dough between two 14"-long pieces of parchment paper to 1/2" thick. Slide onto a baking sheet and refrigerate until firm, 30 minutes. Repeat with second half.Preheat oven to 350° and line a baking sheet with parchment paper. Starting with the first sheet of dough, stamp out cookies with a 23/4"-round cookie cutter and place on baking sheet. Roll scraps and repeat until all dough is used. Refrigerate 15 minutes. Bake until cookies appear dry around the edges, 10 to 12 minutes. Let cool on baking sheet, 10 minutes. Gently slide parchment paper and cookies onto a wire rack and let cool completely. Meanwhile, if making the marshmallow cream filling from scratch, prepare it: Place the cold water in a small bowl and sprinkle the gelatin over the top. Use a fork to combine as soon as the powder hits the water so that it doesn’t clump. The gelatin will absorb the water and gel quickly. In the bowl of a stand mixer fitted with the whisk attachment, start whisking the egg whites on low speed. Add the sugar, corn syrup and water to a small saucepan. Cook over medium heat until the syrup reaches 241°F on a digital thermometer, about 15 minutes. After about5 minutes, you will see thousands of tiny bubbles simmering under the surface of the water, trying to erupt. Let it keep cooking.Bubbles will then form around the edge of the saucepan at around 6 minutes, and those bubbles will start dancing around, trying to make their way to the center of the pan at around 7 minutes. The syrup will start bubbling more aggressively, and the tiny bubbles that were trapped underneath will break their way to the surface. By 10 minutes, the bubbles will be only on the surface, and eventually, they will take longer and longer to pop. By 15 minutes, there will be bubbles all over, some big and some small, and some defiantly holding their shape. At this point, crank up the speed on the mixer to high. The egg whites should be just starting to form peaks as the sugar syrup reaches 244°F. While the sugar is cooking, scoop the gelatin into a small saucepan. Heat on the lowest setting just until the gelatin melts, which happens quickly. Pour the hot syrup into the whisking egg whites by setting the pot just along the lip of the bowl and drizzling the hot sugar on the side of the bowl so that it doesn’t splash. Pour in the melted gelatin (if it has again solidified, just stick it back on the stove on the lowest setting until it melts) and continue to whisk on high speed for 1 minute.Add the vanilla. Reduce the speed to medium and continue to whisk until the mixture cools slightly so that the mixing bowl isn’t hot to the touch, 4 to 5 minutes Immediately transfer the marshmallow filling to a piping bag fitted with a large tip (such as Wilton 2A) to prevent it from setting.(If you don’t have a piping bag, no problem—you can fill the cookies using a spoon. Make moon pies: Make the moon pies: Set half the cookies on your work surface. Pipe or spoon a mound of filling (about 2 tablespoons) onto the center of half the cookies. Let the cookies sit undisturbed for 15 minutes so the filling starts to set. (If using store-bought marshmallow creme, transfer cookies to the freezer at this point to firm up.) Place the second cookie on top of the filling (don’t press—the weight of the cookie is enough to sandwich it). Let the cookies sit at room temperature for 3 hours. Place cookies on a wire rack with a tray underneath. Spoon melted chocolate over cookies and use the back of the spoon to coax it down the sides. Let set, 30 minutes. Remove moon pies from the rack with a butter knife.
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HOMEMADE MOON PIES - THE COOKING BRIDE
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From browneyedbaker.com
From browneyedbaker.com
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From easydessert.org
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From gardenandgun.com
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From foodlion.com
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MOON PIE PIE - SUGARHERO
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From sugarhero.com
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From therecipes.info
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CHOCOLATE-PEANUT BUTTER MOON PIES RECIPE - REBEKAH TURSHEN ...
Instructions Checklist. Step 1. In a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the brown sugar and beat at medium-high speed until fluffy, 3 minutes. Beat ...
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From foodandwine.com
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