Moon Pies and Wild Skies

Today is the Great American Eclipse, and here in Charleston we are in the path of totality.  This little city has taken on a million new friends for the event, and despite a cloudy forecast, the parties and festivities are in full-swing.  From the Blackout Bash at Fleet Landing, to the NASA broadcasting party at the College of Charleston, Eclipse on a Warship at The Yorktown, and tons more, everyone is finding a super-fun way to celebrate this celestial event.

With three little kids, we have decided to have our eclipse party in our backyard with friends.  I have been so inspired by how creative our neighbors have gotten with their party ideas and food concepts for the eclipse, that we felt like we needed to bake up something creative for our backyard eclipse extravaganza.

So in celebration of the moon getting all sassy and scooting in front of the sun, we decided to bake some delicious homemade Moon Pies.

This recipe took a while, as we made the shortbread cookies from scratch and had to let the dough rise.  While rising, we took a few minutes to learn about the eclipse and what was about to go down in space!

Here are a few of the fun facts we learned from the NASA website.

Even if the sky is cloudy, we are going to have a great time enjoying our friends, neighbors and these amazing Moon Pies!  We fell in love with this recipe, and think you and your kids will have a great time baking these classic pies together.

Happy Eclipse Day,

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Homemade Moon Pies

www.piecrustandpixiedust.com

Homemade Moon Pie recipe for fun family baking!

Ingredients

For the Shortbread Cookies

• 1 cup butter
• 3/4 cup confectioner's sugar
• 2 tsp vanilla
• 2 cups flour
• 1/4 cup graham cracker crumbs
• 1 tsp salt

Filling

• 2 cups Marshmallow Fluff (from the jar)

Chocolate Glaze

• 1 12oz bag chocolate chips
• 1 cup coconut oil
• 4 tbsp corn syrup

Instructions

1. For the cookies, combine sugar, vanilla and butter in a stand mixer (wet ingredients) 

2. In a large bowl, combine flour, salt and graham cracker crumbs (dry ingredients)

3. lightly whisk dry ingredients together and slowly pour into the sugar/butter (wet ingredients) in the stand mixer

4. Combine until the mixture forms a dough ball

5. wrap dough in cling wrap and let set for one hour in the refrigerator 

6. Once set, pre-heat oven to 350 degrees and remove dough from the refrigerator 

7. Using a flour covered rolling pin, roll out dough until it is about 1/4 inch thick

8. Using a cookie cutter, cut circular shapes out of the dough and place on parchment lined or greased cookie sheet

9. Bake for 10 minutes or until the edges are slightly brown

10. Remove and let cool

Filling

1. Once the cookies are cooled, place marshmallow fluff into a piping bag or ziptop bag with a hole in the corner

2. Pipe marshmallow fluff onto one cookie and sandwich it with another cookie

3. refrigerate

For Glaze

1. In a glass bowl, pour bag of chocolate chips, coconut oil and corn syrup and microwave for 30 seconds

2. Stir chocolate glaze and microwave again to ensure the ingredients are totally melted together

3. Dip each sandwiched cookie into the chocolate glaze, and place on a pan

4. Let chill and serve!