Whoopie Pies

Whoopie Pies

Whoopie pies are a popular Pennsylvania Amish tradition and also a New England phenomenon. They’re a real comfort food often enjoyed with a glass of milk. This vintage pie dates back to 1925, when Labadie’s Bakery in Lewiston, Maine, started selling it soon after it opened. A fluffy white filling makes this pie creamier than ever. The dark brown crust is made from soft cookies. As per Amish legend, this pie got its name because children used to cheer “whoopee!” whenever they found it in their lunch bags.

Serves 8 | Prep. time 30 minutes | Cooking time 60 minutes



1¼ teaspoons baking soda

1 teaspoon salt

2 cups all-purpose flour

½ cup cocoa powder

1 cup buttermilk

½ cup (1 stick) unsalted butter, softened

1 teaspoon vanilla

1 large egg

1 cup packed brown sugar


½ cup (1 stick) unsalted butter, softened

2 cups marshmallow cream

1¼ cups confectioners’ sugar

1 teaspoon vanilla


Preheat the oven to 350°F. Grease two baking sheets with cooking spray or melted butter.

Whisk the flour, cocoa, baking soda and salt in a medium-large bowl.

Combine the buttermilk and vanilla in another bowl.

Beat the butter and brown sugar in a third bowl until the sugar dissolves.

Add the eggs and combine well.

Alternately add the buttermilk and flour mixture in batches, mixing continuously until you get a smooth mixture.

Place ¼-cup mounds of the mixture on the baking sheets, keeping a 2-inch interval between them.

Bake both sheets simultaneously, one above the other, for about 12 minutes or until the tops of the pies are puffed, switching the top and bottom sheets halfway through.

Let cool completely.

Prepare the filling by whisking the filling ingredients in a mixing bowl for 2–3 minutes.

Arrange half of the prepared cakes, spread the filling over them, and top with the remaining cakes.




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