Best 9 Classic Moonpies Recipes

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In the realm of classic American treats, few confections hold a more cherished place than the iconic moonpie. A harmonious blend of soft, fluffy graham cracker cookies and a luscious marshmallow filling, enrobed in a rich chocolate coating, the moonpie has captivated taste buds for generations. Whether enjoyed as a nostalgic childhood snack or savored as an indulgent dessert, the enduring appeal of this beloved treat lies in its simple yet irresistible combination of flavors and textures.

Here are our top 9 tried and tested recipes!

MOON PIES



Moon Pies image

Cream filled chocolate sandwiches!

Provided by RSLEE2000

Categories     Desserts     Cookies     Whoopie Pie Recipes

Time 32m

Yield 18

Number Of Ingredients 17

½ cup unsweetened cocoa powder
½ cup boiling water
½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
2 tablespoons all-purpose flour
1 pinch salt
1 cup milk
¾ cup shortening
1 ½ cups confectioners' sugar
2 teaspoons vanilla extract

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

SOUTHERN MOON PIES



Southern Moon Pies image

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

½ cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ cup butter, softened
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 cup marshmallow creme

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

CLASSIC MOONPIES



Classic Moonpies image

Provided by Raquel Pelzel

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Mardi Gras     Kidney Friendly     Small Plates

Yield Makes about 1 dozen moonpies

Number Of Ingredients 24

For the marshmallow layer:
Vegetable oil for brushing pan
1/2 cup confectioners' sugar, sifted, plus more for dusting marshmallows
3/4 cup cold water
2 tablespoons powdered unflavored gelatin (from 2 to 3 envelopes)
1 cup granulated sugar
3/4 cup light corn syrup
1/4 teaspoon kosher salt
For the graham crackers:
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1/4 cup wheat germ
1 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 sticks (1/2 pound) unsalted butter at room temperature
3/4 cup granulated sugar
3 tablespoons Steen's cane syrup or dark molasses
1 tablespoon honey
For the chocolate coating:
1 pound semisweet chocolate, finely chopped
Nonstick vegetable-oil spray
2 tablespoons coconut oil, at room temperature
Equipment: Pastry brush, 15- by 10-inch jelly roll pan, fine-mesh sieve, stand mixer fitted with the whisk attachment and paddle, candy thermometer, small offset spatula, 3-inch round cookie cutter, 2 1/2- to 2 3/4-inch round cookie cutter, parchment paper, rolling pin, 2 large rimmed baking sheets

Steps:

  • Make the marshmallows:
  • Brush the bottom and sides of a 15- by 10-inch jelly roll pan with vegetable oil. Using a fine-mesh sieve, dust the bottom and sides of the pan with 1/4 cup of the sifted confectioners' sugar, leaving any excess in the pan.
  • Place 6 tablespoons of the cold water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and whisk briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.
  • In a heavy, small saucepan, whisk together the granulated sugar, corn syrup, salt, and the remaining 6 tablespoons cold water. Place over moderate heat and bring to a full boil (the mixture will become clear), stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling, without stirring, for 5 minutes, then increase the heat to moderately high and continue boiling, without stirring, until the thermometer registers 240°F (soft-ball stage), about 5 more minutes. Remove the saucepan from the heat and let stand until the bubbles dissipate slightly.
  • With the mixer on low, pour the sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow forms a very thick ribbon when the whisk is lifted (the marshmallow will still be slightly warm), about 5 minutes.
  • Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly; smooth the top with a wet offset spatula. Dust the remaining 1/4 cup confectioners' sugar over the top of the marshmallows, then cover the pan with plastic wrap, being careful not to let the plastic wrap touch the marshmallow as they will stick together. Set the marshmallow aside to firm up, at least 4 hours or overnight.
  • Once the marshmallows are firm, use a 3-inch round cookie cutter to cut out 12 marshmallow circles-you will need to cut the marshmallows very close together so there are very few scraps. Dust the marshmallows with additional confectioners' sugar to prevent sticking DO AHEAD: Marshmallows can be stored, layered between sheets of wax or parchment paper, in an airtight container in a dry place at cool room temperature, for 1 week.
  • Make the graham crackers:
  • Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
  • In a medium bowl, whisk together the all-purpose flour, pastry flour, wheat germ, salt, cinnamon, and baking soda.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the cane syrup and honey and beat until well combined, about 1 minute. Scrape down the sides and bottom of the mixer bowl then reduce the mixer speed to medium-low, add the flour mixture, and blend just until no streaks of flour remain, 1 to 2 minutes-the mixture will be a little crumbly.
  • Divide the dough into 2 equal portions. Place 1 half on a large sheet of parchment paper then cover with a second large piece of parchment paper. Using a rolling pin, roll the dough, between the sheets of parchment paper, to a 1/8-inch thickness. Remove the top layer of parchment and use a 2 1/2 to 2 3/4-inch round cookie cutter to press as many circles into the dough as possible. Use a small offset spatula to transfer the graham crackers to a large rimmed baking sheet, leaving about 1 inch between them then re-roll and cut any scraps of dough to make more circles. Repeat this process with the remaining portion of dough.
  • Bake the graham crackers, switching the baking pans between the upper and lower racks and rotating the pans about halfway through baking, until the graham crackers are firm around the edges and golden, 12 to 14 minutes. Transfer the graham crackers to a wire rack to let cool completely. DO AHEAD: Graham crackers can be baked ahead and kept, stored in an airtight container at room temperature, up to 1 week.
  • Melt the chocolate and assemble the moonpies:
  • Sandwich 2 graham crackers around 1 marshmallow then repeat with the remaining graham crackers and marshmallows until you have 12 moon pie "sandwiches." (There may be a few leftover graham crackers.)
  • Coat a wire rack with nonstick vegetable oil spray and set it on top of a parchment paper- lined large rimmed baking sheet.
  • Place about 2/3 of the chocolate in a dry metal bowl set over a pan of barely simmering water and stir until melted and warm, 2 to 3 minutes. Add the remaining chocolate to the bowl and remove the bowl from the top of the pot. Let cool 5 minutes then stir until smooth. Stir in the coconut oil until incorporated thoroughly.
  • Hold 1 moonpie "sandwich" firmly in 1 hand and roll the sides through the melted chocolate, making sure the sides are completely coated so you don't see any marshmallow peeking through. Hold the moonpie over the bowl of chocolate and use a small spoon to pour and swirl chocolate over the top; invert onto the rack and coat the other side in chocolate. Repeat with the remaining graham cracker-marshmallow "sandwiches." Transfer the chocolate-dipped moonpies to a cool place to let the chocolate coating harden for 1 to 2 hours. DO AHEAD: Moonpies can be made ahead and kept, layered between sheets of parchment paper in an airtight container at room temperature, up to 5 days.

HOMEMADE MOON PIES



Homemade Moon Pies image

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

1 ½ cups (6 oz.) whole wheat pastry flour
1 cup (41/4 oz.) all-purpose flour
½ cup light brown sugar
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ cup cold salted butter, cut into 1/2-inch pieces
¼ cup honey
¼ cup water
1 teaspoon vanilla extract
1 cup marshmallow creme
12 ounces semisweet chocolate, coarsely chopped
2 tablespoons canola oil

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.

OLD FASHIONED MOON PIE



Old Fashioned Moon Pie image

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

2 cups miniature marshmallows
2 cups milk
2 tablespoons milk
2 1/2 cups Cool Whip, thawed
6 ounces instant chocolate pudding mix
8 inches chocolate cookie pie crust
4 vanilla wafers
1/4 cup chocolate syrup

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

MOON PIES



Moon Pies image

Provided by Trisha Yearwood

Time 1h

Yield 5 servings

Number Of Ingredients 13

1 1/4 cups graham crumbs (or about 8 ground-up graham crackers)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup packed light brown sugar
6 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1 large egg
About 1 cup marshmallow creme
Flavorless oil, for greasing
1 1/2 pounds vanilla or white chocolate candy coating
Purple, blue and pink sanding sugar, for sprinkling

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.

MOON PIE



Moon Pie image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 12 sandwich cookies with additional marshmallow filling

Number Of Ingredients 13

1 stick (1/2 cup) unsalted butter, plus more for greasing
2 teaspoons marjoram
1/2 cup granulated sugar
1/8 teaspoon salt
2 large egg whites
1 cup all-purpose flour
4 sheets gelatin
1 cup granulated sugar
1/3 cup light corn syrup
1/4 cup good-quality honey
4 large egg whites (about 1/2 cup), at room temperature
Pinch of salt
1 tablespoon vanilla bean paste

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.

SIMPLE MOON PIES RECIPE (AKA WHOOPIE PIES)



Simple Moon Pies Recipe (aka Whoopie Pies) image

These Simple moon pies are easy to make and full of flavor. They are the perfect dessert for any occasion, and come together in a matter of minutes.

Provided by Kendra Murdock

Categories     Dessert

Time 26m

Number Of Ingredients 11

15.25 ounces Devils Food Cake Mix
¼ cup water
½ cup vegetable oil
3 eggs
1 teaspoon vanilla
2 Tablespoons instant chocolate pudding mix
½ cup butter (softened)
1 teaspoon vanilla
2 ½ cups powdered sugar (add more powdered sugar if needed)
7 ounces marshmallow creme
⅓ cup sprinkles

Steps:

  • Heat oven to 350 degrees F. Cover baking sheet with parchment paper.
  • Mix cake mix, oil, water, eggs, vanilla, and pudding mix until smooth - about 2 minutes.
  • Spoon rounded scoops of dough onto parchment paper about 2 inches apart. Cook for 10-11 minutes. You should get about 36 cookies which will yield about 18 whoopie or moon pies.
  • Let set on baking sheet for about 1-2 minutes before removing from cookie sheet. Let cool completely.

Nutrition Facts : Calories 277 kcal, Carbohydrate 48 g, Protein 2 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Sodium 273 mg, Fiber 1 g, Sugar 36 g, UnsaturatedFat 5 g, ServingSize 1 serving

FULL MOON PIES



Full Moon Pies image

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

1/2 cup butter, softened
1 box Betty Crocker™ Super Moist™ white cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup milk
2 eggs
1/2 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
3/4 cup marshmallow crème (from 7-oz jar)
1 cup powdered sugar
4 teaspoons milk
Orange edible glitter

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

Tips:

  • Mise en Place: Before starting, ensure all ingredients and equipment are ready. This will make the baking process smoother and more efficient.
  • Fresh Ingredients: Use the freshest ingredients possible for optimal flavor and texture. Fresh eggs, butter, and milk will yield the best results.
  • Accurate Measurements: Follow the recipe's measurements precisely. Baking is a science, and precise measurements are crucial for successful outcomes.
  • Proper Mixing: Mix the ingredients thoroughly but gently. Overmixing can result in tough, dense baked goods.
  • Oven Temperature: Preheat the oven to the specified temperature before baking. This ensures even cooking.
  • Baking Times: Keep a close eye on the baking times mentioned in the recipes. Overbaking can dry out the baked goods, while underbaking can leave them raw.
  • Cooling: Allow baked goods to cool completely before frosting or decorating. This helps the frosting set properly and prevents it from melting.

Conclusion:

With careful attention to detail and following the tips and instructions provided in the recipes, you can create delicious and impressive baked treats that will delight your family and friends. Remember to have fun in the kitchen and experiment with different flavors and variations to discover your own signature creations. Happy baking!

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