Posts Tagged ‘whoopie pie’

Pie Recipes for Pi Day

Tuesday, March 14th, 2017

Happy Pi Day! Whether you are a mathematician or not, be sure to indulge in a slice of pie (or the whole thing – we don’t judge) sometime today. And if you need some recipe ideas, here are six.

Chocolate Banana Chiffon Pie

This pie has it all: flavor, lightness, fluffiness, decadence and a timeless factor.

Chocolate Marshmallow Pie

If you want the above factors without the banana (and if you like recipes with no more than five ingredients).

Georgia Pecan Pie

Brown sugar, vanilla and pecans create a warm smelling and flavorful pie that is best served hot.

Apple Crisp Pecan Pie

Apple Crisp Pecan Pie

Okay, this one actually has it all. Nuts, apples, a crispy coating – serve this pie anytime throughout the year [with vanilla ice cream].

Apple Pie

A fail-proof take on an American classic.

Whoopie Pie

We wouldn’t be true New Englanders if we didn’t include this dessert on this list. Did you know the whoopie pie is the state treat of Maine? And be sure to check out this red velvet version.

Leave the name of your favorite pie – to make or eat – in the comments below and don’t forget to treat yourself to a slice!

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Whoopie Pie Recipe

Tuesday, August 30th, 2011

August 30th is National Toasted Marshmallow Day. While Whoopie Pie Day is technically in June, here’s a recipe you can try for a Maine favorite.

Whoopie Pies by Flickr user Joy

What You’ll Need:

  • 1/2 cup solid vegetable shortening
  • 1 cup firmly-packed brown sugar
  • 1 egg
  • 1/4 cup unsweetened cocoa
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup milk

Whoopie Pie Filling:
You can use Marshmallow Fluff right out of the jar, but here’s a recipe if you prefer to try it.

  • 1 cup solid vegetable shortening*
  • 1 1/2 cups powdered (confectioner’s) sugar
  • 2 cups Marshmallow Fluff**
  • 1 1/2 teaspoons pure vanilla extract


  1. Preheat oven to 350° F.
  2. Lightly grease baking sheets.
  3. In a large bowl, cream shortening, sugar, and egg.
  4. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
  5. In a small bowl, stir vanilla extract into milk.
  6. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
  7. Drop batter by the 1/4 cup onto prepared baking sheets (makes about 18 cakes).
  8. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.
  9. Bake 15 minutes or until they are firm to the touch.
  10. Remove from oven and cool completely on a wire rack.
  11. For Whoopie Pie Filling: In a medium bowl, beat shortening, sugar, and Marshmallow fluff. Stir in vanilla extract until well blended.
  12. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly.
  13. Repeat with all cookies to make 9 pies.

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Whoopie Pie Day is June 26th!

Friday, June 25th, 2010

Another bride, another June
Another sunny honeymoon
Another season, another reason
For makin’ whoopee…PIES!

Rolling Pin PrintSince the rest of this Donaldson/Kahn song is not exactly happy, we’ll just stop right there.

Yes! Whoopie Pie Day is June 26th!

Anyone who grew up in Maine, or near Pennsylvania’s Amish country, or in parts of New England knows all about whoopie pies – the sweet, white, marshmallow fluff sandwiched between two enormous, cake-like chocolate cookies.

The whoopie pie’s humble history is shrouded in some degree of mystery, with Pennsylvania, Maine and Boston all laying claim to its creation. The name – a well-told, undoubtedly apocryphal, story – evolved from the shouts of Amish farmers, who delighted to find the pies in their lunch pails: “Whoopie!!”

Whoopie pies seem to be picking up where the extravagant cupcake left off, tantalizing would-be connoisseurs with a nostalgic, satisfying indulgence.

With the economy still sputtering, people continue to seek refuge in foods that remind them of better days and whoopies fit that bill.

Country Shaker TableThe origins of Marshmallow Fluff go back to 1917. Before WWI, a Sommerville MA man named Archibald Query made it in his kitchen and sold it door to door. Mr. Query sold the formula to the Durkee Mower Company for five hundred dollars. An early receipt, still in the company’s scrapbooks, records a sale in April 1920 of three one-gallon cans to a vacation lodge in New Hampshire. The door-to-door trade gained a reputation among local housewives that eventually placed Fluff onto local grocers shelves. Retail trade spread from there to the point where in 1927 they were advertising prominently in Boston newspapers. The question of how the dessert got to be so popular in New England is addressed in a 1930s cookbook called Yummy Book by Durkee Mower. In this cookbook, a recipe for Amish Whoopie Pie was featured using Marshmallow Fluff in the filling. However, Labadie’s Bakery, in Lewiston, ME, which sells whoopie pies as big as 16 inches across, claims to have sold them since 1925.

In 1928, the Broadway show “Whoopee!” premiered in New York. It featured the “Makin’ Whoopee” song sung by star Eddie Cantor.

Durkee-Mower became a pioneer in radio advertising when in 1930 they began to sponsor the weekly “Flufferettes” radio show on the Yankee radio network, which included twenty-one stations broadcasting to all of New England. The fifteen-minute show, aired on Sunday evenings just before Jack Benny, included live music and comedy skits, and served as a steppingstone to national recognition for a number of talented performers. The show continued through the late forties. 1930 also saw the film version of the “Whoopee” Broadway show!

A real whoopie pie, Griffin says, is a big, messy affair, “a blue-collar dessert” that has nothing to do with moderation. So grab a big glass of milk and enjoy!

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