Moon Pie

Recipe Rating:
 1 Rating
Serves: Makes about 20 to 25 servings, depending on size
Cook Time:

Ingredients

CRUST
1 c water
1 stick butter
1 c all purpose flour
4 large eggs
FILLING
3 small 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(s) hot fudge topping

The Cook

S I Recipe
x3
Well Seasoned
Anytown, WI
SyiLuvsPastries
Member Since Oct 2010
S' notes for this recipe:
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.
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Directions

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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Comments

1-5 of 11 comments

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user Wendy Rusch snooksk9 - Nov 5, 2010
very pretty!!!
user Catherine Haury catrinka77 - Nov 5, 2010
Looks fantastic!
user Karen Smith smilin - Nov 5, 2010
I have been looking and looking for this recipe. I had this at an office potluck, This particular potluck was for all of the Michigan area for the company I worked for. So I never found out who brought it, but it was soooo delicious!! Thank you so much for posting it. This will be on my Holiday menu's !!!!
user S I SyiLuvsPastries - Nov 6, 2010
Thank you Wendy and Catherine! You are very welcome Karen!

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