moon pie
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.
prep time
cook time
25 Min
method
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yield
Makes about 20 to 25 servings, depending on size
Ingredients
- CRUST
- 1 cup water
- 1 stick butter
- 1 cup all purpose flour
- 4 large eggs
- FILLING
- 3 small boxes cook & serve vanilla pudding
- 6 cups milk
- TOPPINGS
- 1 - (8 oz) container cool whip frozen whipped topping, thawed
- 1 package (8 oz) cream cheese, softened
- 1 jar hot fudge topping
How To Make moon pie
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Step 1Preheat 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).
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Step 2Add 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.
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Step 3Add 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.
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Step 4Meanwhile, 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.
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Step 5In a mixing bowl, whisk together the cream cheese and whipped topping until well blended. Spread over the pudding layer.
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Step 6Heat 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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