MoonPie Pie
Homemade meringue and a rich chocolate filling make this elegant pie worthy of a lavish Carnival celebration.
1 1/2 cups graham cracker crumbs, finely ground
5 tablespoons unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt
6 ounces chopped dark chocolate (about 1 cup)
6 ounces heavy whipping cream
4 large egg whites, room temperature
pinch of salt
3/4 cup granulated sugar
1 teaspoon vanilla extract
MoonPie pieces for garnish, if desired
1. Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugar and salt until a solid crumb mixture forms.
2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake for 12 minutes or until edges are golden. Let cool completely.
3. Place chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until it simmers and is just under a boil.
4. Pour the cream over the chocolate and allow to soften, about 1 minute. Whisk the cream and chocolate together until the chocolate melts and the ganache is smooth and shiny.
5. Press a layer of plastic wrap on top of the ganache, and let it sit and thicken at room temperature for several hours.
6. Scrape the ganache into the cooled pie shell and spread into an even layer.
7. For the topping, add egg whites and salt to a large bowl. Beat with an electric mixer on medium speed with a whisk attachment. Gradually raise speed to medium-high.
8. Once the whites hold soft peaks, gradually add in sugar. Beat well in between each addition.
9. Once all of the sugar has been added, continue to beat on a high speed until the whites are glossy, thick and hold firm peaks.
10. Once meringue is ready, gently fold in vanilla extract with a spatula.
11. Pour meringue on top of the pie and spread it out evenly. Set the pie on a baking sheet and toast under an oven broiler for 20 – 30 seconds. Once the meringue is slightly toasted, remove pie from oven and allow to cool slightly. Garnish with MoonPie, if desired. Serves 6 – 7.
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MoonPie Trifle
Layers of chocolate and banana MoonPies steal the spotlight in this festive take on banana pudding.
8 ounces cream cheese, softened
3/4 (14-ounce) can sweetened condensed milk
1 (5.1-ounce) box instant vanilla pudding
2 cups milk
1/2 teaspoon vanilla extract
3 banana and 3 chocolate MoonPies, cut into wedges
6 bananas, sliced
1 (8-ounce) container Cool Whip, thawed
1. In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk and vanilla extract and beat until blended.
2. In a separate bowl, beat pudding mix and milk until blended. Add pudding to cream cheese mixture and mix well.
3. In the bottom of a glass trifle bowl, add 1/3 of pudding mixture. Top with a layer of sliced banana
MoonPies and 3 sliced bananas.
4. Repeat layers with 1/3 of pudding mixture, chopped chocolate MoonPies and 3 sliced bananas. Top with remaining pudding mixture.
5. Spread Cool Whip evenly on top of trifle. Chill for several hours or overnight. Before serving, add extra MoonPie wedges or sprinkle MoonPie crumbs over the top for garnish, if desired. Serves 10 – 12.
MoonPie Martini
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All the chocolaty goodness of a MoonPie in one cool cocktail. Laissez les bons temps rouler!
marshmallow creme
graham crackers, crushed
2 ounces chocolate liqueur
3/4 ounces creme de bananes
4 ounces milk
mini chocolate MoonPie, to garnish
1. Rim martini glass with marshmallow creme. Dip glass into crushed graham crackers and gently shake off excess.
2. Pour chocolate liqueur, creme de bananes and milk in a shaker. Shake well, and pour into prepared glass. Garnish with MoonPie, if desired. Makes 1 drink.
MoonPie Bars
These rich, decadent squares will satisfy any chocoholic’s sweet tooth.
1 box yellow cake mix
2 sticks of unsalted butter, melted
3 large eggs, divided
6 chocolate MoonPies, chopped into small pieces, divided
16 ounces cream cheese, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 cup milk chocolate chips
1. Preheat oven to 350 degrees. In a medium bowl, combine cake mix, butter and 1 egg. Press into the bottom of a greased 13-by-9-inch glass baking dish. Sprinkle with half of chopped MoonPies and set aside.
2. In a large bowl, beat cream cheese, vanilla extract and confectioners’ sugar with an electric mixer until smooth. Add two eggs, one at a time, and mix until completely incorporated. Pour mixture over crust.
3. Bake 40 minutes or until set. Remove from oven. Sprinkle with chocolate chips and remaining MoonPie pieces. Once cool, cut into bars. Makes 12 – 15 bars.
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King Cake Balls
Kids and adults alike will enjoy this bite-sized twist on the classic Mardi Gras confection.
1 tube cinnamon rolls
4 ounces cream cheese, softened
1/2 cup powdered sugar
1/8 cup milk
1/8 teaspoon almond extract
sugar, sprinkles, assorted toppings
1. Preheat oven to 400 degrees. Cut each cinnamon roll into 4 equal sections.
2. Roll each section into a ball and place on a greased baking sheet. Bake for 8 minutes. Remove from oven and set aside to cool.
3. In a medium bowl, whisk together cream cheese, powdered sugar, milk and almond extract until smooth. Refrigerate until ready to use.
4. Fill a piping bag with cream cheese mixture and attach a long, skinny tip. Squeeze a small amount of filling into the middle of each ball.
5. Using leftover cream cheese mixture, dip each ball
into the glaze and place on wire rack. Sprinkle with sugar or sprinkles and allow to set. Makes 32 balls.
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Easy King Cake
This semi-homemade king cake is quick, easy and just as satisfying as the real thing.
4 ounces cream cheese, softened
1/2 cup light brown sugar
1/2 teaspoon cinnamon
2 cans Pillsbury Crescent Rolls
1 1/2 cups confectioners’ sugar
2 – 3 tablespoons milk
1/4 teaspoon almond extract
sprinkles, for garnish
1. Preheat oven to 350 degrees. In a medium bowl, combine cream cheese, brown sugar and cinnamon.
2. Unroll crescent roll dough and separate into triangles. On a greased round baking sheet, position triangles next to each other with the points toward the center, overlapping about 1/4 inch, forming a large round.
3. Spoon the cream cheese filling in a circle, about half way between the edges and the points of each triangle.
4. Fold the point of each triangle toward the outer rim of the pan. Then pull the edges of the triangles toward the center of the roll, fully enclosing the filling and creating a ring of dough.
5. Bake for 25 minutes or until golden brown. Allow to cool completely.
6. In a large bowl, whisk together powdered sugar, almond extract and milk. Drizzle glaze onto cake and top with sprinkles. Serves 8 – 10.
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King Cake Bread Pudding
Transform leftover king cake into a warm, fresh-baked dessert, topped with a sweet and simple glaze. Serve in ramekins for a polished presentation.
1 small king cake, cubed (about 8 – 10 cups)
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup sugar
2 eggs
1 (14-ounce) can sweetened condensed milk
2 cups half-and-half
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
pinch of salt
1 1/2 cups confectioners’ sugar
2 – 3 tablespoons milk
1/4 teaspoon almond extract
sprinkles or cinnamon, for garnish
1. Preheat oven to 325 degrees. Generously butter a large baking dish. Place king cake cubes in prepared dish and set aside.
2. In a large bowl, combine cream cheese, butter and sugar. Beat with an electric mixer on low until creamy, about 3 minutes.
3. Add eggs one at a time. Add condensed milk, half-and-half, vanilla extract, cinnamon and salt, and mix well.
4. Pour mixture over king cake. Soak at room temperature, stirring occasionally, for about 30 minutes.
5. Place baking dish in a large roasting pan. Fill roasting pan with enough hot water to reach halfway up sides of baking dish.
6. Bake for 55 minutes or until golden brown. Remove from oven and allow to cool.
7. In a large bowl, whisk confectioners’ sugar, milk and almond extract to make a glaze.
8. Top bread pudding with glaze and desired garnish. Serves 6 – 8.
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King Cake MoonPies
The traditional marshmallow sandwich is made over with soft almond cookies, fluffy cinnamon filling and a vanilla candy coating.
2 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 sticks of unsalted butter, softened
1/2 cup confectioners’ sugar
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tablespoons butter
1 1/2 (7-ounce) jars marshmallow fluff
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 (24-ounce) package almond bark
assorted sprinkles, for decorating
1. Preheat oven to 350 degrees. In a large bowl, combine flour, salt and baking powder. Set aside.
2. In a separate bowl, cream butter and confectioners’ sugar with an electric mixer. Add the almond and vanilla extracts.
3. Combine the butter mixture with the dry ingredients until a dough forms. Gather the dough, wrap it in plastic wrap, and refrigerate for about 30 minutes.
4. Once chilled, roll out the dough to 1/8-inch thick. Cut out circles with a small round or scalloped cookie cutter. Place cutouts on a parchment lined baking sheet.
5. Bake cookies for 10 minutes. Remove from oven and allow to cool completely.
6. In a large bowl, microwave 2 tablespoons butter for 20 seconds. Stir in the marshmallow fluff, cinnamon and vanilla. Microwave for about 1 minute more. Cool for 2 minutes, and then beat with an electric mixer until smooth.
7. Create sandwiches with cookies and marshmallow mixture. Place cookie sandwiches in the refrigerator for 10 minutes to allow filling to set.
8. Melt almond bark in double boiler or in the microwave. Dip each cookie sandwich in melted almond bark and decorate with assorted toppings. Place on wire rack or baking sheet lined with parchment paper and allow to cool. Makes about 10.
text and production by abby parrott • photos by jennie tewell
