homemade moon pie recipe

Written ByJenny Smyth Posted on
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The Best homemade moon pie recipe

I’ve always been fascinated by the story of the Moon Pie, a beloved treat from my childhood in the American South. The Moon Pie is a chocolate-coated marshmallow sandwich that’s been a staple in the region for over a century. Its origins date back to the early 1900s, when it was created by two brothers who owned a bakery in Chattanooga, Tennessee.

The brothers experimented with different fillings and coatings until they came up with the perfect combination of marshmallow and chocolate. Today, the Moon Pie is still made with the same simple ingredients and traditional techniques that have made it a favorite for generations. As a mother and food blogger, I’m excited to share my own homemade Moon Pie recipe with you, which I’ve perfected over the years to make it even more delicious and accessible for families like mine.

My kids love helping me make these treats, and they’re always a hit at family gatherings and parties. I’ve also found that making Moon Pies at home is a great way to teach kids about baking and cooking in a fun and hands-on way. Plus, they’re incredibly easy to customize with your own favorite flavors and toppings.

Whether you’re looking for a sweet treat to enjoy on its own or as part of a special occasion, this homemade Moon Pie recipe is sure to become a favorite in your household. And the best part? It’s surprisingly healthy considering all the sugar and chocolate involved!

With only four ingredients required – marshmallows, graham crackers, chocolate chips, and heavy cream – you can’t go wrong with this classic Southern dessert.

Homemade Moon Pie

4.8 from 1270 votes

A classic Southern treat featuring two soft graham cracker cookies sandwiching a marshmallow filling, all enrobed in a thin layer of chocolate. This homemade version captures the nostalgic flavor of the store-bought snack with fresh, simple ingredients.

Prep Time30 mins
Cook Time12 mins
Resting Time0 mins
Total Time42 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cookies

1 1/2 cups all-purpose flour
1 cup graham cracker crumbs
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk

For the Marshmallow Filling

1/2 cup water
1 cup granulated sugar
1/4 cup light corn syrup
2 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

For the Chocolate Coating

8 ounces semi-sweet chocolate, chopped
2 tablespoons coconut oil or vegetable shortening

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line a baking sheet with parchment paper.
3In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt.
4In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
5Add the egg and vanilla, beating until combined, then mix in the milk.
6Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
7Turn the dough out onto a lightly floured surface, pat it into a disc, wrap in plastic, and refrigerate for 30 minutes until firm.
8On a floured surface, roll the chilled dough to 1/4-inch thickness.
9Using a 2 1/2-inch round cutter, cut out 16 circles, rerolling scraps as needed.
10Place the circles 1 inch apart on the prepared baking sheet.
11Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set.
12Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
13To make the marshmallow filling, combine the water, sugar, and corn syrup in a small saucepan.
14Heat over medium-high heat, stirring until the sugar dissolves, then bring to a boil without stirring.
15Cook until the syrup reaches 240°F on a candy thermometer, about 5 to 7 minutes.
16While the syrup heats, beat the egg whites and cream of tartar in a clean bowl with an electric mixer on high speed until stiff peaks form, about 3 minutes.
17With the mixer running on low, slowly pour the hot syrup into the egg whites in a thin stream.
18Increase speed to high and beat for 5 to 7 minutes, until the mixture is thick, glossy, and holds its shape.
19Beat in the vanilla.
20Pair the cooled cookies into 8 sets.
21Spoon or pipe about 2 tablespoons of marshmallow filling onto the flat side of one cookie, then gently press the second cookie on top to form a sandwich.
22Repeat with the remaining cookies.
23Place the assembled moon pies on a wire rack set over a baking sheet.
24For the chocolate coating, melt the chocolate and coconut oil in a heatproof bowl set over a pot of simmering water, stirring until smooth.
25Remove from heat and let cool slightly for 2 minutes.
26Using a fork or dipping tool, dip each moon pie into the chocolate, coating completely, and let the excess drip off.
27Return to the wire rack and let set at room temperature for about 30 minutes, until the chocolate is firm.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheet
Parchment paper
Rolling pin
2 1/2-inch round cookie cutter
Saucepan
Candy thermometer
Wire rack
Fork or dipping tool

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 180mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 4g

📝Notes

For a neater finish, chill the assembled moon pies for 15 minutes before dipping in chocolate. Store in an airtight container at room temperature for up to 3 days.

Watch Video Of How Homemade Moon Pie Works

One of my favorite things about this homemade Moon Pie recipe is how easy it is to store and reheat them – simply wrap individual pies in plastic wrap or aluminum foil and keep them at room temperature for up to three days. When you’re ready to serve them again, just pop them in the microwave for 10-15 seconds or bake them at 350°F (175°C) for 5-7 minutes until warmed through.

This makes it perfect for family gatherings or potlucks where everyone can enjoy warm treats on demand. Plus, because these pies are so versatile – whether you top them with fresh fruit or whipped cream – they’re perfect for any occasion from casual weeknight dinner parties to formal holiday gatherings.

❓ Frequently Asked Questions About Moon Pie

Q: What’s the secret ingredient in traditional Moon Pies?

The secret ingredient in traditional Moon Pies is actually quite simple: it’s the combination of high-quality marshmallows, graham crackers, and chocolate chips that gives them their unique flavor and texture.

Q: Can I use store-bought marshmallows instead of homemade ones?

While store-bought marshmallows will still produce delicious results, using homemade marshmallows will give your Moon Pies an extra layer of depth and complexity.

Q: Why do you recommend using heavy cream instead of milk or water?

The heavy cream adds a richness and velvety texture to the filling that complements the marshmallow perfectly.

Q: Can I customize this recipe with different flavors or toppings?

This recipe is incredibly versatile – feel free to experiment with different flavors like strawberry or mint, or add some fun toppings like sprinkles or chopped nuts.

Q: Are Moon Pies suitable for vegans or gluten-free diets?

The original Moon Pie recipe contains dairy products (chocolate chips) and wheat-based ingredients (graham crackers), but you can easily substitute these with vegan or gluten-free alternatives for a more inclusive treat.

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