Best 4 Moon Pie Recipes

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Indulge in the Southern delight of Moon Pies, a nostalgic treat that has captivated taste buds for generations. These delectable sandwich cookies, hailing from Chattanooga, Tennessee, are a harmonious blend of soft, chewy graham cracker cookies and a luscious marshmallow filling, dipped in a rich chocolate coating. Embark on a culinary journey with our curated collection of Moon Pie recipes, ranging from the classic rendition to creative variations that elevate this beloved snack to new heights. Discover the secrets of crafting the perfect graham cracker cookies, achieving a gooey marshmallow filling, and tempering chocolate for an impeccable coating. Elevate your Moon Pie experience by exploring unique flavor combinations, such as salted caramel, peanut butter and jelly, or even s'mores-inspired fillings. Unleash your creativity and create stunning Moon Pie towers or pops, perfect for parties and gatherings. Immerse yourself in the world of Moon Pies and satisfy your sweet cravings with these delightful recipes.

Here are our top 4 tried and tested recipes!

PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING



Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting image

Provided by Food Network

Categories     dessert

Time 2h

Yield 36 cupcakes

Number Of Ingredients 23

1 cup graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons butter
15 ounces all-purpose flour
5 ounces cocoa powder
1 pound 8 ounces sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 eggs
1 1/2 cups buttermilk
3 ounces vegetable oil
2 teaspoons vanilla extract
1 1/2 cups hot coffee
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract
8 ounces creamy peanut butter
2 cups granulated sugar
1/2 teaspoon cream of tartar
4 egg whites
2 teaspoons vanilla extract

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
  • For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
  • For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
  • For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
  • In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
  • To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

MOON PIE



Moon Pie image

This is basically an open faced eclair with a slight twist. A fairly light dessert that's pretty easy to make. It's called MOON pie because when the pate a choux is baked, in a sheet form for this, it has bumps & dips like the surface of the moon. Although I like going the homemade pastry cream & cocoa fudge icing route when I...

Provided by S I

Categories     Pies

Time 25m

Number Of Ingredients 12

CRUST
1 c water
1 stick butter
1 c all purpose flour
4 large eggs
FILLING
3 small boxes cook & serve vanilla pudding
6 c milk
TOPPINGS
1 (8 oz) container cool whip frozen whipped topping, thawed
1 pkg (8 oz) cream cheese, softened
1 jar(s) hot fudge topping

Steps:

  • 1. Preheat the oven to 400°F. Grease or spray with cooking spray (NOT the kind with flour added) a 15x11 inch jelly roll pan; set aside. In a medium saucepan, combine the water and butter; bring to a rolling boil (to evenly distribute the fats).
  • 2. Add the flour and heat for an additional 2 minutes while stirring constantly with a wooden spoon. (the full mixture will form into a ball.) Place the heated mixture into a mixing bowl with paddle attachment. Mix at medium speed for about 2 to 3 minutes until most of the steam dissipates.
  • 3. Add the eggs, one at a time, blending well & scraping the bowl after each addition at medium speed. The pate a choux should form a hook off the end of the paddle when it's turned upright, and should be smooth and shiny but not runny. Spread the pate a choux on the prepared pan (I use a greased large offset spatula). Bake for 20 to 25 minutes or until lightly golden brown. Remove from oven and cool in the pan on a wire rack.
  • 4. Meanwhile, in a medium saucepan, stir together the milk and pudding mix and cook according to the box directions. Spread on the cooled crust and refrigerate until set.
  • 5. In a mixing bowl, whisk together the cream cheese and whipped topping until well blended. Spread over the pudding layer.
  • 6. Heat the hot fudge topping per the microwave instructions on the package. Drizzle over the top layer in a decorative design of your choice. * I pour the heated hot fudge in a spouted bottle, draw horizontal lines 1/2" to 1" apart over the complete dessert, then drag a toothpick through the lines.

RASPBERRY HONEY MOON PIE



Raspberry Honey Moon Pie image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 24 moon pies

Number Of Ingredients 17

10 sheets gold-strength gelatin
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 cup invert sugar
Raspberry compound, as needed
2 cups all-purpose flour
1 cup plus 2 tablespoons oil
1 cup granulated sugar
1/4 cup honey
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg
2 cups dehydrated raspberries
Edible gold luster dust, for decorating
Edible gold leaf, for decorating

Steps:

  • For the raspberry marshmallows: Bloom the gelatin in 1/2 cup ice water.
  • In a saucepan fitted with a candy thermometer, cook the sugar, corn syrup, invert sugar and 1/3 cup water to 252 degrees F. Pour into a mixing bowl and allow to cool to 212 degrees F. With an electric mixer, begin to whip on medium speed.
  • Melt the gelatin in a small saucepan over low heat until it becomes liquid. Add it to the sugar syrup and whip on high speed for 8 minutes, adding the raspberry compound to taste.
  • For the honey cookies: Preheat the oven to 370 degrees F. Line a baking sheet with parchment paper.
  • Put the flour, oil, granulated sugar, honey, baking powder, baking soda, vanilla, salt and egg in a mixing bowl and mix on medium speed until the ingredients come together. Fill a piping bag with the cookie batter and pipe 1-inch circles onto the prepared baking sheet. Bake until golden brown, about 10 minutes.
  • Fill a piping bag with the raspberry marshmallow. Pair up 2 cookies and pipe a dollop of raspberry marshmallow on one of them. Place crumbled pieces of dehydrated raspberries in the center of the marshmallow dollop and sandwich the blank cookie on top. Repeat with the remaining cookies and raspberry marshmallow.
  • Brush the moon pies with gold luster and embellish with gold leaf.

THANKS FOR TAKING ME TO THE MOON PEANUT BUTTER MOON PIE



Thanks for Taking Me to the Moon Peanut Butter Moon Pie image

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

Graham Cracker Pie Shell
1 3/4 cups graham cracker crumbs
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
1 (8-ounce) package cream cheese, at room temperature
1 cup creamy peanut butter (not all-natural)
1 cup confectioners' sugar
1 1/2 cups heavy cream, chilled
1 teaspoon pure vanilla extract
Marshmallow Whipped Cream
1 cup heavy cream, chilled
2 tablespoons confectioners' sugar
1 cup marshmallow cream
4 Mini MoonPies, halved crosswise, for garnish
1 tablespoon grated bittersweet or semisweet chocolate, for garnish

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 :

Tips:

  • Use fresh ingredients: The quality of your ingredients will have a big impact on the final product. Make sure to use fresh, high-quality chocolate, graham crackers, and marshmallows.
  • Don't overmix the dough: Overmixing the dough will make the moon pies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough before baking will help the moon pies hold their shape. Chill the dough for at least 30 minutes, or overnight.
  • Bake the moon pies at the right temperature: The moon pies should be baked at a temperature of 350 degrees Fahrenheit. If the oven is too hot, the moon pies will brown too quickly and the centers will be undercooked. If the oven is too cool, the moon pies will take too long to bake and the centers will be dry.
  • Let the moon pies cool completely before frosting: The moon pies should be completely cool before you frost them. If you frost them while they are still warm, the frosting will melt and run off.

Conclusion:

Moon pies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can make your own delicious moon pies at home. These tips will help you make the best moon pies possible.

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