Authentic Whoopie Pies

  • Serves: Makes about 2 dozen 3-inch
  • Baking Temp (degrees F): 350
  • Views: 10630
  • Comments: 30

Whoopie Pies food styling and photos by kake © Sarah Phillips

I inherited this recipe for Whoopie Pies from Tami Smith, which I slightly modified and added a filling recipe to. This recipe has been passed from her mother's side of the family (Pennsylvania Dutch descendants) to her. It's as authentic as you can get.

Sarah Phillips writes in the NY Times blog post:
Aug. 2, 2010 12:12 PM ET Gaining in popularity once again, the whoopie pie is not a pie at all, but is thought to have evolved in Depression-era New England and Pennsylvania Amish country from left-over cake batter, traditionally chocolate. Dropped onto a cookie sheet and spread into round circles a few inches in diameter, the batter bakes into a mound shape, with a flat side. Two mounds are matched and sandwiched together with a fluffy white frosting or marshmallow fluff in between.
—- Sarah Phillips, founder,, a baking advice and recipe site

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