Giant Chocolate Whoopie Pie

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A nice treat for someone on their birthday!

  • 3-1/2 cups flour
  • 1-1/2 cups good quality cocoa
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsps baking soda

Whisk all of the above together.

  • 2 sticks butter
  • 2 cups sugar

Cream well and then add:

  • 2 eggs
  • 2 cups buttermilk
  • 2 tsp vanilla

Add to the dry ingredients and blend well

Scoop on to prepared sheet

Bake at 400 for approx 14 minutes for a large pie, 12 minutes for smaller ones


  • 1 cup butter
  • 3 cups  marshmallow
  • 1-1/2 cups confectioners sugar

Mix well and fill pie(s)!

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Oatmeal Whoopie Pies


Oatmeal is the best…mmm…


  • 2 cups brown sugar
  • ¾ cup butter
  • 2 large eggs

Cream together.

  • ½ tsp salt
  • 2 cups flour
  • 1 tsp cinnamon
  • 1 tsp baking powder

Whisk together and add to the creamed mixture.

When well creamed, add

  • 2 cups quick cooking oats

Mix 2 tsps baking soda and 3 tbsps boiling water.

Addd to the creamed mixture and mix well.

Scoop onto prepared sheets.

Bake at 325 for 15-16 minutes

Cool completely and fill.

Makes about 10-12 pies

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Boston Cream Pie Whoopie Pies

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  • 3 eggs
  • 2 cups sugar
  • 1 cup good quality shortening
  • 1 cup buttermilk
  • 1/4 cup whole milk
  • 2 tsp baking soda
  • 1 tsp vinegar
  • 4 cups flour
  • 3 tsp baking powder
  • 1 tsp cream of tartar
  • 1 tsp vanilla

In a bowl, mix the flour, baking powder and cream of tartar and set aside.

In a mixer bowl, cream the shortening, sugar and eggs well.  Add the flour mixture, alternating with the two milk mixtures.  Add the vanilla.

Heat oven to 350

Drop by scoops onto a prepared sheet and bake approx 14-15  minutes.  Remove and cool.

Pastry Cream

  • 1 cup milk
  • 1 vanilla bean or 1 tsp vanilla

Put these two in a micro safe bowl and microwave 1 minute.  set aside

In a pot combine:

  • 1/3 cup sugar
  • 2 tbsps corn starch
  • 3 egg yolks
  • 1/3 cup milk

Whisk together.  Add the warm milk mixture and blend well.  Cook over medium heat until mixture comes to a boil and thickens, whisking constantly.  Cook one minute, whisking, then remove.  Immediately add 2 tbsps butter and whisk to combine.  Pour into another bowl, cover with plastic wrap and refrigerate.

Chocolate Glaze

  • 1/4 cup heavy cream
  • 4 oz semi sweet chocolate
  • 1 tbsps light corn syrup
  • 1/4 cup confections sugar

Heat the heavy cream almost to a boil.  Immediately pour over chocolate.  Wait a couple of minutes and then whisk the two until smooth.  Add the corn syrup and confectioners sugar and blend well.


Using two pies,  put some of the pastry cream on one (as much as you can fit or want!) and then top with another one.
Spread some of the chocolate glaze on top and smooth.

Add a cherry and enjoy!

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Lime and Sour Cream Pie


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A lime a day…

  • 1 cup sugar
  • 3 tbsps cornstarch
  • 1/4 cup butter
  • 1 tbsp grated lime zest
  • 1/3 cup lime juice
  • 1 cup light cream
  • 1 cup heavy cream
  • 1 tbsps confectioners sugar
  • 2 cups sour cream

Combine sugar, cornstarch, butter, zest, juice and light cream in a pan.  Bring slowly to a boil stirring constantly – cook until thickened and smooth.

Remove and pour into a bowl and cover and chill in refrigerator

Meanwhile, whip the heavy cream until thick.  Fold in the confectioners sugar and then fold in 1 cup sour cream

Fold the other 1 cup of sour cream into the lime mixture.

Pour the lime mixture into the pie shell and then top with the sour cream topping.

Garnish as desired.

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Chocolate Bourbon Sabayon Pie


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This is an “adult” pie…it contains Bourbon.

  • 10 oz chopped bittersweet chocolate
  • 6 tbsps water
  • 2 egg yolks
  • 1 tbsp sugar
  • 3 tbsps bourbon
  • 1-1/2 cups heavy cream

Combine the chocolate and water in a pan over water and cook until chocolate melts.  Set aside

In a mixer bowl, put yolks and sugar and mix.  Put this over a pot of water and whisk until thick as a custard.  Remove from heat and whisk in the bourbon.

Add the chocolate mixture to the egg mixture with a spatula.

Whip the cream and fold it into the chocolate mixture.  Pour into pie shell and chill one hour or more.


In a chilled mixer bowl, combine:

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 3/4 tsp gelatin
  • 2 tbsps bourbon

Mix well until stiff and spread on pie. Garnish as you wish

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Coconut Cream Pie


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Light, delicate, and definitely coconut tasting!


1 prebaked pie shell

  • 1/4 sweetened flaked coconut toasted at 375 for about 5 minutes – cool and set aside
  • 4 large egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 cups whole milk
  • 1 cup unsweetened coconut milk
  • 2 tbsps soft butter
  • 1 tsp vanilla
  • 1 cup unsweetened flaked coconut

Combine sugar, cornstarch and salt in a small saucepan.  Slowly mix in milk and coconut milk and heat over medium heat, whisking constantly until it reaches a boil  Cook for 1 minute whisking constantly.

In a small bowl, beat the egg yolks.  Combine some of the warm milk into the eggs and mix well to temper.  Pour all back into the pan and  cook for 1 minutes whisking constantly.  Remove from heat and stir in the butter, vanilla and unsweetened coconut.  Pour into the pie crust.  Cover with plastic wrap and chill 2+ hours.

In a mixer bowl (preferably chilling the bowl and whisk), pour:

  • 1 cup whipping cream
  • 2 tbsps confectioners sugar
  • 1/8 tsp coconut extract
  • 3/4 tsp gelatin

Beat all until stiff.  Top the pie with this cream and garnish with the toasted coconut.

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  • 3 tbsps yeast
  • 20 egg yolks
  • 1 tsp salt
  • 1-1/2  cups whole milk
  • 14 tbsps melted butter
  • 1 cup sugar
  • 1 tbsps brandy (or rum)

Scald milk and pour into mixer bowl – let cool slightly.  Add 1 cup flour and mix well.

Sprinkle yeast over top and mix well.  Cover and let sit for 1/2 hour.

In another mixer bowl, put egg yolks and salt in and beat till lemony colored.

Add eggs, sugar and rum to t his and mix well.

Add remaining flour – if need be, add more flour if it is too sticky.

Add butter and mix thoroughly – cover and let rise 1 hour.

Punch down dough and take small fist sizes of dough and flatten and fill and pinch well to seal.

Cover and let rise for about one hour.

Heat shortening or oil to 350 – fry about 4 minutes per side.  Test one to make sure the inside is cooked thru – if not, increase the fry time per side by 30-60 seconds.

When completely cool, roll in powdered sugar.


  • 1-1/2 cups prunes
  • 2/3 cup water
  • 1 tsp lemon zest
  • 3 tbsps lemon juice

Bring to a simmer, covered, for about 25-30 minutes until tender.  Remove and drain.  Put into a food processor along with 1/3 cup light brown sugar and blend well.

Refrigerate until ready to use – can be made up to 1 day ahead.  Extra can be stored in the refrigerator for about a week.