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Whoopie Pies

Whoopie pie is a classic dessert from the eastern United States, now considered a New England phenomenon and a Pennsylvania Amish tradition.

A whoopie pie is like a sandwich, but made with two soft cookies with a fluffy white filling, two layers of chocolate pie clip cream fillings, with both tastes of mellow chocolate and creamy sweet. Traditional whoopie pies are made with vegetable shortening, not butter. The original and most commonly whoopie pie is made with chocolate, and today pumpkin whoopie pies are a favorite seasonal variation. A big glass of milk is almost mandatory when eating a whoopie pie.


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New England Whoopie Pie Recipe

Recipe Type: Cocoa, Dessert, Cookies
Cuisine: New England, Pennsylvania
Yields: 9 large whoopie pies
Prep time: 30 min
Cook time: 15 min


Ingredients:

1/2 cup solid vegetable shortening
1 cup firmly-packed brown sugar
1 egg
1/4 cup unsweetened cocoa
2 cups all-purpose flour
1 teaspoon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pure vanilla extract
1 cup milk
Whoopie Pie Filling (see recipe below)


Preparation:

Preheat oven to 350 degrees F. Lightly grease baking sheets.

In a large bowl, cream together shortening, sugar, and egg.

In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.

In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.

Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.

Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Let finished whoopie pies completely cool before wrapping. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).

To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.

Makes 9 large whoopie pies.


Whoopie Pie Filling:
Some people prefer just using the Marshmallow Fluff right out of the jar and not making the below filling. Your choice.

1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner's) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract

* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only

** Marshmallow Creme may be substituted.

In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.
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