Thanks for Taking Me to the Moon Pie
Adapted from Waitress the Musical Pie Book
Servings 8
Ingredients
Graham Cracker Crust
- 1 ¾ cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
Chocolate Filling
- 1 8-ounce package cream cheese, softened
- 1 cup creamy peanut butter Jif
- 1 cup confectioners’ sugar
- 1 ½ cups heavy cream chilled
- 1 teaspoon pure vanilla extract
Marshmallow Whipped Cream
- 1 cup heavy cream chilled
- 2 tablespoons confectioners’ sugar
- 1 cup marshmallow cream (Marshmallow Fluff)
- 4 Mini Moon Pies (we used large ones) halved crosswise, for garnish
- 1 tablespoon grated bittersweet or semisweet chocolate for garnish
Instructions
- Preheat the oven to 350°F. Mix the graham cracker crumbs and butter and press into a 9½-inch deep-dish pie pan. Chill for 15 minutes to firm up the butter. Bake in the center of the oven for about 10 minutes, or until just set and fragrant. Let cool to room temperature.
- Make the filling. With an electric mixer, beat the softened cream cheese, peanut butter and confectioner's sugar until smooth.
- In another medium bowl, beat the cream and vanilla on high speed until it holds firm peaks. Beat the whipped cream into the cream cheese mixture on low speed. Transfer the filling to the cooled crust and chill for 3 hours. At some point during the chill time, you can make the topping.
- Topping. Using an electric mixer, beat the cream and confectioners’ sugar on high speed until it holds soft peaks. Add the marshmallow cream and beat to firm peaks. Scoop the topping into a pastry bag fitted with a fluted tip and pipe it decoratively over the filling.
- Arrange cut up Moon Pies decoratively on top of the pie and garnish with chocolate.
