Chocolate Whoopie Pie Recipe With Cherry Filling (2024)

FAQs

What is the filling in whoopie pies made of? ›

Marshmallow Creme or Marshmallow Fluff work here. Marshmallow creme has a slightly thinner consistency than fluff, so you may need to add a bit more powdered sugar to sufficiently stiffen it up. Butter – This helps create the creamy filling.

Experts agree that the biggest difference between a Maine whoopie pie and a Pennsylvania gob is the use of commercial marshmallow Fluff in the Maine version, versus homemade marshmallow fluff in the Amish version.

Best Cherries to Use for Cherry Pie

If you're making cherry pie from scratch, it's helpful to know which cherry variety works best. I usually choose a mix of rainier cherries and dark sweet cherries, but opted for all dark sweet cherries in the pictured pie. You can use all Rainier or all dark sweet.

Why are my whoopie pies flat? Answer: Overmixing the batter when adding the dry ingredients can result in a flatter whoopie. When mixing in the dry ingredients make sure to mix them just until combined.

Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.

A whoopie pie is a classic New England dessert that consists of two soft chocolate cake-like cookies sandwiched with fluffy, marshmallow filling. Traditionally, they are filled with a marshmallow filling, but different kinds of buttercream may also be used in some recipes.

Whoopie Pie vs Moon Pie - Let's start by clearing up a common misperception: Whoopie Pies are not the same thing as a Moon Pie. A traditional moon pie has marshmallow filling sandwiched between graham cracker cookies, and then dipped in chocolate. Sounds good...but it's definitely not a Whoopie!

Gob [the term indigenous to the Pittsburgh region] has been trademarked by the Dutch Maid Bakery in Johnstown. The owner, Tim Yost, bought the rights to the name and the process in 1980.

Described as a “New England phenomenon and a Pennsylvania Amish tradition,” whoopie pie historians have decided that it has its origins in the heart of Pennsylvania Dutch country (think Lancaster County).

If you are substituting canned cherries for fresh, you may need to drain or rinse off the syrup before proceeding. Dried cherries, usually made from sour cherries, are called for in recipes for cookies, savory, cold weather meaty dishes, and fall and winter salads.

Should you use canned or frozen cherries for pie? ›

Next Time You're Making Cherry Pie, Don't Skip Past The Frozen Fruit Aisle. While canned cherry filling is a time saver, it may come with an aftertaste that you didn't anticipate.

Pure extracts, like vanilla extra and almond extra, as well as cherry liqueur, also enhance the flavor of cherries. What Spices Go with Cherries? Cherries pair well with warm baking spices, like cinnamon, all-spice, ginger, cloves, and nutmeg. Add a little of any of these to your pie filling for a fun twist.

Store the finished whoopie pies in an airtight container. I usually keep them in the fridge (see previous bullet), but many filling/cake combos would be fine at room temperature. I find that after 3 to 5 days they've usually dried out a bit, but they generally keep pretty well.

Whoopie Care

– Best enjoyed at room temperature. – The Whoopie stays fresh refrigerated for ten days and up to two months frozen. Must be kept in an airtight container.

Cooling down: these are sticky and similar to soft cookies, so let them cool a bit before trying to remove them from the pan. Cool them completely on a wire rack before filling.

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream. Cream pies are usually what is used for pieing, or throwing a pie in someone's face.

pie. Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Combine sugar, milk, melted butter, flour, vanilla, and nutmeg in a large bowl; mix well. Beat in eggs until well blended. Pour filling into partially baked pie shell.