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Chocolate Pecan Whoopie Pies

Chocolate Pecan Whoopie Pies

“Traditional Whoopie Pies are filled with frosting, not ice cream, but I just love the textures of the soft cookie/cake against the richness of the ice cream and the crunch of the pecans. This is a great dessert for gatherings with family and friends because the pies are individual and because it is a simple dessert (that can double as a snack.) Whoopie Pies represent some good old American fun! The nuts are critical against the soft textures of the ice cream and Whoopie Pies. It’s great with any kind of ice cream. Butter pecan just happens to be my personal favorite.” –Alex Guarnaschelli

Yield: 8 “pies” (with 2 pie rounds per pie - 16 rounds yield)

Ingredients

  • 1 oz. unsweetened chocolate, chopped
  • 1 cup (6 oz.) semi-sweet chocolate chips
  • 1 stick (or ½ cup) unsalted butter, cubed
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tsps. vanilla
  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • ½ tsp. baking powder
  • ½ tsp. kosher salt
  • 1 quart butter pecan ice cream
  • 1 cup Fisher® Pecan Halves, toasted and coarsely chopped

Directions:

  1. Preheat oven to 375°F. Spray a baking sheet with nonstick spray.
  2. Combine unsweetened chocolate, chocolate chips and butter in a medium microwave-safe glass bowl. Microwave on HIGH 1 minute. Stir well and return to microwave for 30 more seconds. Stir until chocolate is completely melted. Cool for 5 minutes.
  3. In another bowl, whisk together the sugar, eggs and vanilla. Set aside. Separately, sift together the flour, cocoa powder, baking powder and salt.
  4. Preheat oven to 350°F. Roll the first batch into as neat a shape as possible while keeping the waxed paper in place. Avoid creasing or cracking the dough as you roll it to about a ⅛-inch in thickness. When the first batch is rolled, refrigerate it and repeat the same process for the other two.
  5. Stir the egg mixture into the cooled chocolate. Add in the flour mixture.
  6. Scoop the batter by scant ¼ cup measures onto the prepared baking sheet (keeping the shapes round and about 2 inches in diameter). Leave room between each one because they will spread as they bake. Bake about 4 minutes. If they seem a little soft in the centers, Leave in the oven an additional 1-2 minutes. Remove from the oven and allow them to cool 10-15 minutes before gently transferring them to a flat surface.
  7. “Sandwich” ½ cup of ice cream between two of the chocolate rounds. Roll the edges all around in the pecans. Repeat for remaining rounds. Serve immediately or freeze until ready to serve.

Note: Try this recipe using the Butter Pecan Ice Cream recipe on fishernuts.com

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