moon pie recipe
The Best moon pie recipe
My kids adore them, especially when we make them extra sweet with a little extra cinnamon or vanilla in the filling. They’re light enough to enjoy as a dessert, but they’re also satisfying enough to feel like a real treat. And honestly, there’s something comforting about the way they melt in your mouth—like a warm hug for your taste buds. I’ve made them for everything from holiday gatherings to just grabbing one on the way home from work. They’re the kind of dessert that feels special, but they’re not too hard to make, so it’s never a stress. Plus, they’re a great way to get a little something sweet without overdoing it. It’s the kind of recipe that works for everyday eating, but it’s also perfect for when you want to impress someone with a homemade dessert.
Classic Creamy Tomato Moon Pie
A comforting dessert with a flaky crust and rich tomato sauce filling, topped with a smooth vanilla custard. Perfect for a cozy evening treat.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup tomato sauce
- 2 cloves garlic
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 tsp sugar
👨🍳Directions
-
1
Preheat oven to 425°F. Roll out 2 cups flour mixed with 1 tsp salt into a thin circle on a floured surface. -
2
Transfer the dough to a greased baking sheet and cut into 4 equal circles. Place one circle at the bottom of a 9-inch pie dish. -
3
In a saucepan, combine tomato sauce, garlic, heavy cream, milk, and sugar. Simmer for 10 minutes until slightly thickened. -
4
Pour the sauce into the crust-lined pie dish and spread evenly. Cover with the remaining dough circles, sealing edges. -
5
Cut 4 slits in the top crust to allow steam to escape. Bake for 25 minutes until golden.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Tomato Moon Pie Works
❓ Frequently Asked Questions About Creamy Tomato Moon Pie
How do I store moon pies to keep them fresh?
Store leftover moon pies in an airtight container at room temperature for up to two days. For longer freshness, freeze them in a single layer on a baking sheet first, then transfer to a sealed bag or container. Thaw overnight in the fridge before serving.
Can I make moon pies ahead of time and bake them the day of the event?
Yes, you can prep the dough and fillings a day ahead. Store the dough chilled in the fridge, and keep the pie shells and fillings refrigerated until ready to bake. Pre-bake the shells for 10–12 minutes at 350°F (175°C) to prevent sogginess, then refill and bake as directed.
What’s the best way to handle a sticky filling if it leaks out?
Use a small offset spatula to carefully spread excess filling back into the shell. If the filling is too wet, chill the pie shells for 10 minutes before refilling to firm up the crust. Avoid overfilling to minimize spills.
Are there any substitutions I can make for the pie crust?
For a gluten-free version, use a store-bought gluten-free pie crust or a homemade blend of almond flour and coconut flour. For a lighter texture, replace 1/4 cup of the flour with cornstarch. Keep in mind that texture may vary slightly.
How can I ensure the marshmallow filling stays creamy without turning rubbery?
For extra creaminess, microwave the marshmallow filling for 30 seconds at a time, stirring between each interval, until it reaches the desired softness. Avoid overmixing to prevent graininess. If the filling is too thick, add a splash of heavy cream or milk.
