Moon Pie

Recipe Rating:	1 Rating5
Categories:	Pies, For Kids
Serves:	Makes about 20 to 25 servings, depending on size
Cook Time:	25 Min

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

Pinched by blubell41, and 116 more.

S I

Well Seasoned

Anytown, WI

SyiLuvsPastries

Member Since Oct 2010

S' Notes:

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.

Directions

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).

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.

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.

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.

In a mixing bowl, whisk together the cream cheese and whipped topping until well blended. Spread over the pudding layer.

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.

Comments

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Shirlie Ingram [SyiLuvsPastries] has shared this recipe with discussion groups:
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Wendy Rusch snooksk9

Nov 5, 2010

very pretty!!!

Catherine Haury catrinka77

Nov 5, 2010

Looks fantastic!

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 !!!!