Real Recipes From Real Home Cooks ®

moon pie

(1 rating)
Recipe by
S I
Anytown, WI

This is basically an open faced eclair with a slight twist. A fairly light dessert that's pretty easy to make. It's called MOON pie because when the pate a choux is baked, in a sheet form for this, it has bumps & dips like the surface of the moon. Although I like going the homemade pastry cream & cocoa fudge icing route when I make eclairs & cream puffs; with this dessert I find it's best to use cook & serve vanilla pudding (or homemade pudding) because it sets better (so that when you start spreading on the top layer it doesn't mix in with it). I also use hot fudge ice cream topping instead because it's thicker and holds up better.

(1 rating)
yield serving(s)
cook time 25 Min

Ingredients For moon pie

  • CRUST
  • 1 c
    water
  • 1 stick
    butter
  • 1 c
    all purpose flour
  • 4 lg
    eggs
  • FILLING
  • 3 sm
    boxes cook & serve vanilla pudding
  • 6 c
    milk
  • TOPPINGS
  • 1
    (8 oz) container cool whip frozen whipped topping, thawed
  • 1 pkg
    (8 oz) cream cheese, softened
  • 1 jar
    hot fudge topping

How To Make moon pie

  • 1
    Preheat the oven to 400°F. Grease or spray with cooking spray (NOT the kind with flour added) a 15x11 inch jelly roll pan; set aside. In a medium saucepan, combine the water and butter; bring to a rolling boil (to evenly distribute the fats).
  • 2
    Add the flour and heat for an additional 2 minutes while stirring constantly with a wooden spoon. (the full mixture will form into a ball.) Place the heated mixture into a mixing bowl with paddle attachment. Mix at medium speed for about 2 to 3 minutes until most of the steam dissipates.
  • 3
    Add the eggs, one at a time, blending well & scraping the bowl after each addition at medium speed. The pate a choux should form a hook off the end of the paddle when it's turned upright, and should be smooth and shiny but not runny. Spread the pate a choux on the prepared pan (I use a greased large offset spatula). Bake for 20 to 25 minutes or until lightly golden brown. Remove from oven and cool in the pan on a wire rack.
  • 4
    Meanwhile, in a medium saucepan, stir together the milk and pudding mix and cook according to the box directions. Spread on the cooled crust and refrigerate until set.
  • 5
    In a mixing bowl, whisk together the cream cheese and whipped topping until well blended. Spread over the pudding layer.
  • 6
    Heat the hot fudge topping per the microwave instructions on the package. Drizzle over the top layer in a decorative design of your choice. * I pour the heated hot fudge in a spouted bottle, draw horizontal lines 1/2" to 1" apart over the complete dessert, then drag a toothpick through the lines.

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