Homemade Choco Pie aka Moon Pie

Soft and squishy vanilla bean marshmallow sandwiched between two pieces of fluffy cake and coated in a chocolate shell

If you are looking for a fun, squishy and delicious chocolate covered dessert you have come to the right place. These are a homemade version of the famous Korean snack Choco pie, but better. We have a fluffy vanilla bean studded marshmallow sandwiched between soft cake and coated in dark chocolate.

When I was developing this recipe I realised that there is also a similar snack found in America called the Moon Pie. Similar to the choco pie it has a marshmallow filling, but between two graham crackers. I’ve never had one before, but such a classic combination of flavours isn’t hard to imagine!

And then if you look in further (or this case into my childhood) Australia has a similar snack called the wagon wheel. Two biscuits surrounding a marshmallow and jam filling, coated in chocolate. A little bit of an upgrade with the jam, but equally as delicious.

Either way moon pie, wagon wheel or choco pie you can’t compare them to a homemade version!

Improvements from the original choco pie

Choco pies were a regular in my snack cupboard, with that chocolatey exterior and squishy marshmallow centre. But they were never a favourite. There was something about the cake/cookie in the choco pie that was dry, crumbly and a little bit sad tasting. But, in the end it was a chocolate snack so who’s complaining?!

Now I have the freedom to make it better.

The Cake

Like I said before I wasn’t a fan of the dry cookie/cake. To be honest I’m not sure if it is a cake or a cookie. It wasn’t soft and fluffy enough to be cake, but it wasn’t crunchy enough to be a cookie… So the first major upgrade is the cake base. I wanted to make it light and fluffy so it complemented the squishy marshmallow interior.

The Marshmallow

There was nothing wrong with the marshmallow, but adding a little vanilla bean paste just boosts that flavour profile! If you don’t have vanilla bean paste feel free to use vanilla extract!

The Chocolate

The chocolate that coats the pie isn’t terrible, but it isn’t the best chocolate. A high-quality chocolate bar to coat the marshmallow pie makes all the difference. And top that with a little flakey salt? ????????

Tips to create the perfect choco pie

The individual components that make up the choco pie aren’t hard to make, but the assembly of the pie itself can be a little difficult. Here are a couple of tips to make an identical looking, but better tasting choco pie!

Piping the Cake Batter

The cake batter shouldn’t be so thick that it stands as a tall mound, but not so thin that it spread across the baking sheet. Somewhere in the middle!

When piping the cake batter into circles make sure to leave enough space between the rounds so that when they expand in the oven they don’t touch.

The Marshmallow Filling

In this recipe we are essentially making marshmallow fluff. When making marshmallow the two most important things are timing and temperature. The formation of the meringue relies on the temperature of the sugar syrup when added to the egg whites so it is important to keep a close eye on the temperature of the sugar.

To ensure success when making marshmallow fluff:

• Make sure you have all the ingredients prepared so when the temperature is right you can add them straight in
• Make sure the egg whites are at least at soft peaks before adding the sugar syrup to them
• Add the sugar in a slow steady stream
• Add the gelatine when the meringue is at 40C/105F– this ensures the marshmallow fluff is at the perfect pipe-able consistency

The Chocolate Coating

Tips to get an even, thin coating all over your choco pie:

• Marshmallow is set : Once the marshmallow has been sandwiched make sure to let them set before dipping in chocolate. If the marshmallow hasn’t set properly it can ooze during the dipping process. Making it super messy!
• A small, slightly deep dipping vessel :When choosing your bowl make sure it is not too big so that the chocolate can create a little pool – It should have some depth, but not so much that it makes it difficult for you to fish the choco pie out
• Add vegetable oil : The addition of vegetable oil thins out the chocolate so that it is a little easier to dip
• Use a fork : Once the choco pie has been dipped into the chocolate, fish it out with a fork. This allows excess chocolate to drip through the cracks of the fork back into the bowl. Giving the fork a few taps on the edge of the bowl will help to remove the excess chocolate and give your choco pie an even coating.

Choco Pie

Print Recipe

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Soft and squishy vanilla bean marshmallow sandwiched between two pieces of fluffy cake and coated in a chocolate shell

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes

Ingredients

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Cake

• 25 g White sugar (I) (2 tbsp)
• 50 g Milk (3 tbsp 1tsp)
• 50 g Vegetable oil (1/4 cup)
• 4 Eggs
• 100 g Plain flour (1/2 cup 2 tbsp)
• 1/2 tsp Baking powder
• 60 g White sugar (II) (1/4 cup 2 tsp)

Marshmallow

• 55 g White sugar (1/4 cup)
• 55 g Glucose or Corn syrup (2 tbsp 1 tsp)
• 25 g Water (1 tbsp 2 tsp)
• 35 g Egg white (approx the egg white of a large egg)
• 1 tbsp Gelatine powder
• 3 tbsp Cold water
• 1 tsp Vanilla bean paste

Dark Chocolate Coating

• 400 g Dark chocolate (14 oz)
• 2 tsp Vegetable oil

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Instructions

1. Preheat the oven to 160C/320F and line two baking trays with baking paper
2. Heat the milk in a small saucepan until steaming
3. Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together
4. Slowly add the hot milk to the egg yolk mixture and whisk
5. Add the flour and baking powder to the milk/yolk mix and whisk until combined
6. In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
7. Fold the meringue mixture into the yolk mixture 1/3rd at a time until just combined
8. Transfer to a piping bag fitted with a medium sized piping tip
9. Pipe circles of batter 5cm in diameter, leaving at least 3cm between each circle
10. Bake for 12-13 minutes, or until golden brown
11. Remove and cool

See Also This Recipe:  Chocolate Marshmallow Cookies

Marshmallow Filling

1. Combine gelatine powder and cold water in a small water, leave aside to bloom
2. Combine sugar, glucose/corn syrup and water in a small saucepan, heat on medium heat until 110C/ 230F
3. Place the egg whites in a stand mixer and whisk on high
4. When the sugar syrup reaches 115C/240F reduce the speed of the stand mixer to low and stream in the sugar syrup
5. Continue whipping
6. Meanwhile melt the gelatine mixture in the microwave or over a hot water bath
7. Once the meringue reaches 40C/ 105F turn the stand mixer up to medium and stream in the melted gelatine
8. Whisk for 2-3 minutes, then transfer to a piping bag
9. Pipe a mound of marshmallow filling onto the flat side of a cooled cake round, top with a matching cake round
10. Repeat with all the cake rounds
11. Leave to set for 15 minutes

Chocolate coating

1. Place chocolate in a heatproof bowl and microwave for 30 second intervals, stirring in between until completely melted
2. Stir in the vegetable oil
3. Dunk the set marshmallow pie into the chocolate lift it out with a fork, tapping the fork on the edge of the bowl to let excess chocolate drip
4. Place on a baking tray lined with baking paper and repeat with remaining marshmallow pies
5. Place tray into the fridge for 1 hour to allow choco pies to set
6. Remove and enjoy (sprinkle with some flakey salt if you wish!)

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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