Homemade Choco Pie aka Moon Pie

Soft and squishy vanilla bean marshmallow sandwiched between two pieces of fluffy cake and coated in a chocolate shell

If you are looking for a fun, squishy and delicious chocolate covered dessert you have come to the right place. These are a homemade version of the famous Korean snack Choco pie, but better. We have a fluffy vanilla bean studded marshmallow sandwiched between soft cake and coated in dark chocolate.

When I was developing this recipe I realised that there is also a similar snack found in America called the Moon Pie. Similar to the choco pie it has a marshmallow filling, but between two graham crackers. I’ve never had one before, but such a classic combination of flavours isn’t hard to imagine!

And then if you look in further (or this case into my childhood) Australia has a similar snack called the wagon wheel. Two biscuits surrounding a marshmallow and jam filling, coated in chocolate. A little bit of an upgrade with the jam, but equally as delicious.

Either way moon pie, wagon wheel or choco pie you can’t compare them to a homemade version!

Why Choco Pie Is So Popular in Korea

Choco Pie is more than just a packaged snack in Korea. It became a nostalgic treat that many people connect with childhood, school lunch boxes, office snacks, and small moments of comfort.

Choco Pies also became known through Korean military culture, where they were often enjoyed as a special snack during service. Because they are sweet, soft, and individually wrapped, they became a small treat that felt comforting and memorable.

The snack has also been talked about in connection with North Korea, where Choco Pies became a symbol of South Korean pop culture and were even reportedly sent across the border in balloon drops. That cultural story is part of why Choco Pie is not just a dessert, but a snack with a surprisingly big place in Korean food history.

And honestly, it makes sense. A soft cake sandwich, marshmallow center, and chocolate shell is the kind of treat that feels simple, sweet, and instantly lovable.

What Is a Choco Pie?

A Choco Pie is a chocolate-coated snack cake with a soft marshmallow filling in the middle. The most famous version is the Korean Choco Pie, especially the Orion Choco Pie, which has two soft cake layers, a marshmallow center, and a thin chocolate coating.

This homemade Choco Pie keeps the same nostalgic idea but gives it a fresher, softer, more bakery-style upgrade. Instead of a dry snack-cake texture, you get fluffy cake, vanilla bean marshmallow, and a better-quality chocolate shell.

If you love soft chocolate desserts, you may also enjoy pairing this with other chocolate treats or a fun baked dessert like homemade brownies, chocolate cookies, or marshmallow desserts.

Homemade Choco Pie vs Store-Bought Choco Pie

Store-bought Choco Pies are iconic for a reason. They are soft, sweet, chocolatey, and wrapped up like the perfect nostalgic snack.

But making Choco Pies at home lets you improve the parts that can sometimes feel a little dry or flat in the packaged version. You can make the cake softer, the marshmallow fluffier, and the chocolate coating richer.

Improvements from the original choco pie

Choco pies were a regular in my snack cupboard, with that chocolatey exterior and squishy marshmallow centre. But they were never a favourite. There was something about the cake/cookie in the choco pie that was dry, crumbly and a little bit sad tasting. But, in the end it was a chocolate snack so who’s complaining?!

Now I have the freedom to make it better.

The Cake

Like I said before I wasn’t a fan of the dry cookie/cake. To be honest I’m not sure if it is a cake or a cookie. It wasn’t soft and fluffy enough to be cake, but it wasn’t crunchy enough to be a cookie… So the first major upgrade is the cake base. I wanted to make it light and fluffy so it complemented the squishy marshmallow interior.

The Marshmallow

There was nothing wrong with the marshmallow, but adding a little vanilla bean paste just boosts that flavour profile! If you don’t have vanilla bean paste feel free to use vanilla extract!

The Chocolate

The chocolate that coats the pie isn’t terrible, but it isn’t the best chocolate. A high-quality chocolate bar to coat the marshmallow pie makes all the difference. And top that with a little flakey salt? ????????

Choco Pie vs Moon Pie vs Wagon Wheel

Choco Pie, Moon Pie, and Wagon Wheel are all chocolate-coated treats with a marshmallow-style filling, but they are not exactly the same dessert. The biggest difference is the base.

Tips to create the perfect choco pie

The individual components that make up the choco pie aren’t hard to make, but the assembly of the pie itself can be a little difficult. Here are a couple of tips to make an identical looking, but better tasting choco pie!

Piping the Cake Batter

The cake batter shouldn’t be so thick that it stands as a tall mound, but not so thin that it spread across the baking sheet. Somewhere in the middle!

When piping the cake batter into circles make sure to leave enough space between the rounds so that when they expand in the oven they don’t touch.

The Marshmallow Filling

In this recipe we are essentially making marshmallow fluff. When making marshmallow the two most important things are timing and temperature. The formation of the meringue relies on the temperature of the sugar syrup when added to the egg whites so it is important to keep a close eye on the temperature of the sugar.

To ensure success when making marshmallow fluff:

• Make sure you have all the ingredients prepared so when the temperature is right you can add them straight in
• Make sure the egg whites are at least at soft peaks before adding the sugar syrup to them
• Add the sugar in a slow steady stream
• Add the gelatine when the meringue is at 40C/105F– this ensures the marshmallow fluff is at the perfect pipe-able consistency

The Chocolate Coating

Tips to get an even, thin coating all over your choco pie:

• Marshmallow is set : Once the marshmallow has been sandwiched make sure to let them set before dipping in chocolate. If the marshmallow hasn’t set properly it can ooze during the dipping process. Making it super messy!
• A small, slightly deep dipping vessel :When choosing your bowl make sure it is not too big so that the chocolate can create a little pool – It should have some depth, but not so much that it makes it difficult for you to fish the choco pie out
• Add vegetable oil : The addition of vegetable oil thins out the chocolate so that it is a little easier to dip
• Use a fork : Once the choco pie has been dipped into the chocolate, fish it out with a fork. This allows excess chocolate to drip through the cracks of the fork back into the bowl. Giving the fork a few taps on the edge of the bowl will help to remove the excess chocolate and give your choco pie an even coating.

Chill in stages for best texture

After sandwiching your marshmallow between the cake layers, give your choco pies a short chill in the refrigerator before dipping them in chocolate. This rest time helps the marshmallow firm up, so it doesn’t ooze during dipping and holds its shape beautifully once coated. Think of it as giving your pies a little spa break before their chocolate makeover.

Temper your chocolate for a glossy finish

Instead of simply melting chocolate, warm it gently to around 45°C and then cool it slightly before use. This small act of tempering gives your coating a professional sheen and a satisfying snap. Catherine would say, “A glossy coat deserves a proud post!”

Use inverted baking sheets as drip catchers

Place a wire rack on an inverted baking tray when dipping your choco pies. The extra chocolate can drip neatly through, creating an even shell and letting you reuse any leftover chocolate. Clean and clever, just how Catherine likes her kitchen setup.

Pipe a thin moat of marshmallow around the edge

Before filling the center, pipe a narrow ring of marshmallow around the edge of one cake. It acts like a seal, keeping the filling from leaking and giving every bite that perfect ratio of marshmallow to cake.

Warm cake discs slightly before sandwiching

If your cake rounds have cooled too much, warm them for a few seconds in the microwave or oven before adding the marshmallow. The gentle heat helps the filling adhere evenly and makes assembly smoother.

Plan around humidity

On particularly humid days, chocolate coatings can bloom or lose their shine. Work in a cool, dry environment or refrigerate the pies immediately after dipping to preserve that smooth, flawless finish.

Practice precision piping

Even pressure on your piping bag ensures uniform cake rounds and marshmallow swirls. A little consistency makes every choco pie camera-ready—something Catherine’s pastel feed would approve of.

Add a final chill to set the sheen

Once dipped, place the choco pies on a parchment-lined tray and chill them until firm. This helps lock in that smooth, mirror-like chocolate shell, ready to slice or share.

Variations

Matcha Choco Pie

Add one teaspoon of matcha powder to your cake batter for a soft green hue and a hint of earthiness. Pair it with white chocolate coating to highlight the delicate flavor—perfect for tea lovers.

Coffee Mocha Choco Pie

Blend a teaspoon of espresso powder into your marshmallow for a mocha twist. The subtle bitterness balances the sweetness and gives a grown-up upgrade to this nostalgic treat.

Salted Caramel Core

Pipe a thin swirl of salted caramel inside the marshmallow layer. As you bite through the chocolate shell, the caramel oozes gently, giving a delightful sweet-salty surprise.

Strawberry Jam Center

Spread a light layer of strawberry or raspberry jam inside before sandwiching. The tart fruitiness contrasts beautifully with the dark chocolate shell, making every bite vibrant and balanced.

Nut Butter Delight

Whisk a spoonful of peanut or almond butter into the marshmallow for a nutty, creamy filling. It’s comfort food in dessert form—playful yet sophisticated.

Vegan Dream Version

Swap egg whites for aquafaba, use plant-based butter, and coat with dairy-free chocolate. The result is just as chewy, glossy, and indulgent as the classic—proof that inclusivity can be delicious.

Coconut Paradise

Add shredded coconut to your cake batter and coat with dark chocolate. It gives a tropical twist with an irresistible chewy edge, reminiscent of Catherine’s travel-inspired desserts.

Serving Suggestions

Serve slightly chilled for perfect texture

Store the finished pies in the fridge and bring them out 10 minutes before serving. This timing gives a chewy marshmallow center and crisp chocolate shell—Catherine’s signature texture contrast.

Pair with vanilla or coconut ice cream

A warm drink and a cold scoop are a match made in dessert heaven. The contrast elevates this homemade treat into something café-worthy.

Decorate with chocolate drizzles

Melt white or milk chocolate and drizzle it over the dark shell for contrast. A zigzag pattern adds visual charm and pastel flair, very on-brand for Catherine’s aesthetic style.

Dust with cocoa powder or powdered sugar

Use a stencil or fine mesh sieve to dust gentle patterns on top. Think hearts, stars, or even your initials—a playful nod to Catherine’s creative presentation.

Serve as mini choco pies for gatherings

Pipe smaller rounds for bite-sized choco pies. They’re perfect for tea parties, dessert platters, or holiday gifts, showing your guests that homemade can still feel luxurious.

Layer in dessert jars

Crumble leftover cake and layer with melted chocolate and marshmallow fluff in a jar. It’s a deconstructed choco pie, elegant yet comforting—just the sort of twist Catherine would share on Instagram.

Common Mistakes to Avoid

Overbaking the cake layers

Bake only until set. Overbaking makes the cakes dry and crumbly, losing that soft, fluffy contrast Catherine always emphasizes in her recipes.

Dipping before marshmallow sets

If you rush, the marshmallow will ooze into the chocolate. Always let the pies rest until the filling is stable before coating.

Using overly thick chocolate

Thick chocolate won’t coat evenly. Add a small amount of neutral oil to thin the consistency and achieve a smooth, glossy finish.

Skipping the cooling period

After dipping, resist the temptation to move your pies too soon. Letting them set undisturbed prevents smudges and fingerprints on the shell.

Ignoring humidity or temperature

Warm or humid environments make the chocolate sweat and lose shine. Work in a cool space and store in airtight containers.

Uneven cake discs

Uneven sizes cause messy edges and poor sealing. Use a round cutter or piping guide for consistency—precision leads to perfection.

Choco Pie

Print Recipe

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Soft and squishy vanilla bean marshmallow sandwiched between two pieces of fluffy cake and coated in a chocolate shell

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes

Ingredients

Units MUS Scale 1x2x3x

Cake

• 25 g White sugar (I) (2 tbsp)
• 50 g Milk (3 tbsp 1tsp)
• 50 g Vegetable oil (1/4 cup)
• 4 Eggs
• 100 g Plain flour (1/2 cup 2 tbsp)
• 1/2 tsp Baking powder
• 60 g White sugar (II) (1/4 cup 2 tsp)

Marshmallow

• 55 g White sugar (1/4 cup)
• 55 g Glucose or Corn syrup (2 tbsp 1 tsp)
• 25 g Water (1 tbsp 2 tsp)
• 35 g Egg white (approx the egg white of a large egg)
• 1 tbsp Gelatine powder
• 3 tbsp Cold water
• 1 tsp Vanilla bean paste

Dark Chocolate Coating

• 400 g Dark chocolate (14 oz)
• 2 tsp Vegetable oil

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 160C/320F and line two baking trays with baking paper
2. Heat the milk in a small saucepan until steaming
3. Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together
4. Slowly add the hot milk to the egg yolk mixture and whisk
5. Add the flour and baking powder to the milk/yolk mix and whisk until combined
6. In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
7. Fold the meringue mixture into the yolk mixture 1/3rd at a time until just combined
8. Transfer to a piping bag fitted with a medium sized piping tip
9. Pipe circles of batter 5cm in diameter, leaving at least 3cm between each circle
10. Bake for 12-13 minutes, or until golden brown
11. Remove and cool

Marshmallow Filling

1. Combine gelatine powder and cold water in a small water, leave aside to bloom
2. Combine sugar, glucose/corn syrup and water in a small saucepan, heat on medium heat until 110C/ 230F
3. Place the egg whites in a stand mixer and whisk on high
4. When the sugar syrup reaches 115C/240F reduce the speed of the stand mixer to low and stream in the sugar syrup
5. Continue whipping
6. Meanwhile melt the gelatine mixture in the microwave or over a hot water bath
7. Once the meringue reaches 40C/ 105F turn the stand mixer up to medium and stream in the melted gelatine
8. Whisk for 2-3 minutes, then transfer to a piping bag
9. Pipe a mound of marshmallow filling onto the flat side of a cooled cake round, top with a matching cake round
10. Repeat with all the cake rounds
11. Leave to set for 15 minutes

Chocolate coating

1. Place chocolate in a heatproof bowl and microwave for 30 second intervals, stirring in between until completely melted
2. Stir in the vegetable oil
3. Dunk the set marshmallow pie into the chocolate lift it out with a fork, tapping the fork on the edge of the bowl to let excess chocolate drip
4. Place on a baking tray lined with baking paper and repeat with remaining marshmallow pies
5. Place tray into the fridge for 1 hour to allow choco pies to set
6. Remove and enjoy (sprinkle with some flakey salt if you wish!)

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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