Home > Recipes > Whoopee Pie

Whoopee Pie Recipe

This classic recipe is more cookie then pie but it is all delicious. The cookie sandwich is better then any cookie I have every had.—Jean Griggs, Clevelan, Alabama

This recipe is:

Quick

[X]

Rate Whoopee Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Whoopee Pie Recipe

Prep: 15 min. Bake: 10 min./batch + cooling

Yield: 24 Servings

15 10 25

Ingredients

COOKIES:
6 tablespoons shortening
3/4 cup sugar
1 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons baking cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
FILLING:
1/2 cup shortening
3/4 cup confectioners' sugar
6 tablespoons marshmallow creme
1 teaspoon vanilla extract
Enough milk to make mixture spreadable

Directions

For cookies, cream shortening and sugar until light and fluffy. Beat in the milk and vanilla. Gradually add the flour, cocoa, soda and salt. Drop 2 in. apart onto ungreased baking sheets. Bake at 425° for 10-12 minutes. (If cookies rise too much, press down with spatula.)
Remove to wire racks to cool. Combine filling ingredients. Spread filling on the bottom of half of the cookies. Top with the remaining cookies. Yield: about 2 dozen.

Nutritional Facts 1 serving (1 each) equals 155 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 184 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.

Originally published as Whoopee Pie in Country Extra November 1990, p51

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Whoopee Pie

Whoopee Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Apr. 05, 2011 by palanca

The directions did not give a measurement for the dough per cookie so I used a medium scoop. This resulted in a larger cookie, I will use a smaller scoop next time.