The Ultimate Peanut Butter Whoopie Pie Recipe

Name: The Ultimate Peanut Butter Whoopie Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PIES; 1/2 crisco baking sticks butter flavor shortening or 1/2 cup butter flavor shortening, plus additional for greasing; 1 cup nonfat milk (recipe calls for whole milk); 1 tablespoon white vinegar; 1 cup granulated sugar; 1 cup firmly packed brown sugar; 3/4 cup crunchy peanut butter; 1 cup water, boiling; 1 teaspoon vanilla; 4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; FILLING; 1/2 cup nonfat milk; 3 tablespoons all-purpose flour; 2 cups confectioners' sugar; 1/2 crisco baking sticks butter flavor shortening or 1/2 cup butter flavor shortening

Servings: persons

PIES
1/2 crisco baking sticks butter flavor shortening or 1/2 cup butter flavor shortening, plus additional for greasing
1 cup nonfat milk (recipe calls for whole milk)
1 tablespoon white vinegar
1 cup granulated sugar
1 cup firmly packed brown sugar
3/4 cup crunchy peanut butter
1 cup water, boiling
1 teaspoon vanilla
4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FILLING
1/2 cup nonfat milk
3 tablespoons all-purpose flour
2 cups confectioners' sugar
1/2 crisco baking sticks butter flavor shortening or 1/2 cup butter flavor shortening

1
Heat oven to 425u00b0F Prepare baking sheet by greasing with shortening. Prepare countertops for cooling pies by lining with sheets of foil.
2
PIES:
3
In small microwavable bowl, mix together 1 cup milk and vinegar. Microwave at HIGH to warm slightly (you may also achieve this in a small saucepan on a stove top on medium heat). Mixture will appear separated and curdled.
4
In large bowl combine granulated and brown sugars, and crunchy peanut butter. Beat at medium speed with electric mixer until crumbly.
5
Add 1/2 cup shortening to 2-cup glass measure. Pour boiling water over and stir to melt shortening. Add to peanut butter mixture along with milk mixture and vanilla. Beat at low speed. Mixture will appear very fluid and a tad separated.
6
Combine 4 cups flour, cocoa, baking soda, baking powder and salt. Stir well. Add all at once to peanut butter mixture. Beat at low speed until mixture is blended and resembles thick cake batter. Allow to stand 20 minutes. Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheet.
7
Bake in upper half of oven for 8 to 10 minutes or until set TAKING CARE NOT TO OVERBAKE. Allow to cool 2 minutes on baking sheet. Transfer pies to foil and cool completely.
8
FILLING:
9
Combine 1/2 cup milk and 3 tablespoons flour in small saucepan. Cook and stir on medium heat until thickened. Allow to cool completely. Transfer to medium bowl and add confectioners' sugar, 1/2 cup shortening, creamy peanut butter and vanilla. Beat at low speed until blended. Beat at high until smooth. Refrigerate until ready to use. Spread filling on bottom halves of pies. Top with remaining pie halves. Press together gently.

2327

kcal

Calories

108

Fat

324

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: PIES, 1/2 crisco baking sticks butter flavor shortening or 1/2 cup butter flavor shortening, plus additional for greasing, 1 cup nonfat milk (recipe calls for whole milk), 1 tablespoon white vinegar, and more.

Yes, The Ultimate Peanut Butter Whoopie Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Ultimate Peanut Butter Whoopie Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions