THIS MONTHS PIE: Moon Pies

A cookie with the word pie in the title? Now that's my kind of cookie! We mixed it up a bit for "This Month's Pie" and decided to make Moon Pies. Originating in Chattanooga, Tennessee, moon pies consist of two cookies, marshmallow filling, and chocolate coating. Basically it's a cookie version of a s'more, so you know it's delicious! Here is a moon pie fun fact: in the 1950's it became a popular fast food lunch paired with a RC Cola. I'd be bouncing off the walls if I ate that for lunch...hello sugar rush. This year marked the 20th anniversary of the RC-Moonpie Festival in Bell Buckle, Tennessee. Who knew!

Enjoy making these moon pies (recipe below) and maybe pair it with a RC. Next time I make these, I'll absolutely try that combo!





Moon Pies //

Cookies
8 ounces unsalted butter (room temperature)
3/4 cup light brown sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt

Using a table mixer on medium speed, beat the butter for 3 minutes or until creamy. Increase the speed to medium-high, add in brown sugar and beat for another 3 minutes or until fluffy. Next, reduce speed back to medium and mix in eggs and vanilla. Finally reduce your mixer speed to low, add in flour and salt, and mix until a soft dough forms. Divided the dough into two balls, wrap in plastic wrap, and refrigerate for no less than 30 minutes.

Preheat the oven to 350 degrees. Take dough from the refrigerator and roll out to about 1/8 inch thick.  Cut out circles that are roughly 2.5 inches in diameter (I achieved this by pressed an upside down cup into the dough; it works great!) and place on baking sheets lined with parchment paper. Put baking sheets in refrigerator for 10 minutes, then bake for 10 - 12 minutes or until lightly browned. Let cookies cool.

Marshmallow Filling
2 egg whites
Pinch cream of tartar
Pinch salt
2/3 cup light corn syrup
2 teaspoons vanilla extract
1 cup powdered sugar

Using a table mixer with the whisk attachment, combine egg whites, cream of tartar, and salt until firm peaks form, gradually increasing from medium-low speed to medium-high speed (will take a couple minutes). Meanwhile in a small saucepan, over high heat, boil corn syrup without stirring until  the temperature hits 230 to 235 F degrees on a candy thermometer. When syrup reaches desired temperature, slowly pour the hot corn syrup into the mixer and beat on high for 2 minutes. Finally reduce speed to medium low and beat in the vanilla and powdered sugar.

To create the sandwich: take a cookie and spoon about 1 1/2 tablespoons of the mash mellow filling onto center of the cookie. Take another cookie and press it down lightly onto of the fluff, spreading the marshmallow to the edges. Repeat with the rest of the cookies.

Chocolate Coating
12 ounces semisweet chocolate
1/4 cup vegetable oil

Using a double boiler, melt chocolate and vegetable oil together until smooth. Lay out assembled cookies on a wire rack or wax paper. Next, spoon chocolate mixture over each cookie covering them completely. Allow chocolate to harden for about 2 hours or refrigerate to speed up the process.

Store moon pies in airtight container at room temperature or in refrigerator.
(recipe adapted from Brown Eyed Baker)

-Claire