Neapolitan Moon Pie


moon pie 2

I LOVE moon pies. It was something my sister and I would have fun sharing after school. She would  eat hers half all together and I liked to eat the graham cookies off first then eat the marshmallow. So when the category was your take on the Moon Pie, I jumped on the chance!

They have vanilla, chocolate and strawberry but no Neapolitan…until now! The cookie came from a fellow Austin foodie friend, Amy from What Jew Wanna Eat, it’s a take on her strawberry Hamantaschen.

The cookie was light and tasty and pink! So it didn’t place but this was AMAZING! We ate all the leftovers…

moon pie 1


Cookie: inspired by What Jew Wanna Eat

1 cup fresh strawberries

1 stick of butter, softened

1 tsp. vanilla

¾ cup sugar

2 ¾ cups flour

2 tsp. baking powder

½ tsp. salt


Marshmallow Fluff:

¾ cup granulated sugar

½ cup light corn syrup

¼ cup water

1/8 tsp. salt

2 large egg whites or 3 – 4 medium egg whites

¼ tsp. cream of tarter

1 tsp. vanilla extract


Chocolate coating:

2 cups Dark Chocolate A’Peels

¼ cup of white chocolate morsels



  1. Heat oven to 350 degrees.
  2. Puree fresh strawberries with a stick blender until completely liquid.
  3. In a large bowl, add pureed strawberry, butter and vanilla and mix until well blended.
  4. Add sugar and stir well, then add additional dry ingredients. When dough starts to form, use hands to work in remaining flour until a ball of dough is formed.
  5. Cover with plastic and chill for 1 to 3 hours.
  6. To make fluff: Stir together sugar, corn syrup, water and salt in a saucepan over high heat. (For photos go to Marshmallow Fluff recipe)
  7. Bring to a boil, stirring occasionally to ensure sugar doesn’t stick to the bottom and burn. Boil until the syrup reaches 240 degrees on the candy thermometer.
  8. While this is boiling, put egg whites and cream of tarter in a bowl of a stand mixer with a whisk attachment. Whip the egg whites to soft peaks on medium speed about 10 minutes.
  9. When the syrup reaches 240, set the mixer speed to low and slowly drizzle 2 tbsp. of syrup into the egg whites to warm them. Do this 3 – 5 times.
  10. Then slowly drizzle the remaining syrup in one steady stream.
  11. Increase speed to medium-high and whip until the fluff is glossy, about 7 minutes. Add vanilla and whip additional 2 minutes. Cover until ready to use.
  12. Once chilled, roll out dough to ¼” on a floured surface and cut out circles with a cookie cutter.moon pie cookie
  13. Put cookies on a greased pan and bake at 350 for 10 minutes.
  14. To assemble, put marshmallow fluff in a piping bag and cut a small hole. Put dollop of fluff in the middle of a cookie and top with a second cookie. Moon pie makingPlace cookie sandwiches on a cookie sheet and freeze for 30 minutes.moon pie marshmallow
  15. Heat half the chocolate in the microwave, 30 seconds at a time (stirring in between) until melted.  Dip cookie sandwiches in chocolate coating completely. Allow to dry.
  16.  Place white chocolate in a sandwich bag and heat in microwave for 30 seconds or until melted. Cut a very small hole in the corner and drizzle over the dry moon pies.moon pie 1

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