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March 10, 2014 / mintcustard

Camp Matoaka Whoopi Pies

Whoopi Pie

Whoopi Pie

There is something about sharing food with friends that helps to really consolidate a memory.  Whilst visiting with some very special friends in Virginia lots of specifically American food adventures were planned. We ate Chinese out of those cartons you only see on US TV programmes, drank beers and ate wings whilst watching the Boston Red Sox win the 2013 World series baseball and had planned to make some very special Whoopi pies in a big red Kitchen aid mixer. Sadly I was struck down by one of the most vicious migraines I have ever had so the whoopi pie making went out of the window.

Virginia in the Fall.

Virginia in the Fall.

 

This recipe comes from Camp Matoaka. Sending children off to camp seems to be a right of passage in the USA. Whilst there my friend fell in love with these whoopi pies and spent many years searching to recreate the memory and the taste of the pies. It turned out had she simply just asked the Camp owners in the first place she might just might have saved herself time and effort!

A precious recipe.

A precious recipe.

I took the precious recipe back with me to the UK but every time I looked at it my temples began to throb. This weekend I bit the bullet and made these wonderful cakes. Why oh why did I wait so long?

Whoopi pies, if you are unsure, are sponge like shells with the squidgyest filling ever.

Have a go and make these for yourself. Cheaper than a transatlantic flight but just as direct. Transports you to Summer camp in a flash!

A plate of pie!

A plate of pie!

Camp Matoaka Whoopi Pies

Pies

2 cups flour (I don’t have  any US AP flour or cake flour so used 1 cup plain and 1 cup SR flour)

1/2 cup cocoa

1 cup caster sugar

1/4 tsp salt

1 1/2 tsp bicarbonate of soda

1/2 tsp baking powder

1 egg

1/2 cup Stork margarine (the recipe states Crisco)

1 tsp vanilla

1 cup milk.

how to

  • Preheat the oven to 180c or equivalent
  • Beat everything together for 2 minutes
  • Drop by tablespoonful on an ungreased baking / cookie sheet
  • Bake for 8 to 10 minutes
Pie shells cooling.

Pie shells cooling.

Filling

1 cup of icing (confectioners) sugar

1/2 cup softened butter

1 cup of marshmallow fluff

1 tsp vanilla

How to

  • Beat until smooth – then beat some more
  • Fill pies when totally cool
  • DON’T OVER FILL

Thank you Cindy for sharing this recipe with me. I feel honoured to have been given it.

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2 Comments

Leave a Comment
  1. Foodie Laura / Mar 11 2014 7:30 am

    I’ve never been to camp but I would certainly appreciate the chocolatey gooeyness of these lovelies.

    • mintcustard / Mar 11 2014 7:32 am

      They are very chocolatey, the filling would make a fantastic frosting for either a big cake or cup cakes too.

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