Choco Pie

Vanilla bean Marshmallow sandwiches coated in dark chocolate choco pie moon pie wagon wheel

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5 from 4 reviews

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


Units Scale


  • 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)


  • 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


  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!)
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