Blueberry Whoopie Pie Recipe
1/2 cup Crisco shortening
1 cup firmly packed light brown sugar
1 cup blueberries – crushed well (fresh, NOT pie filling)
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tsp vanilla extract
3/4 cup milk
Creme Filling (recipe is below)
Preheat oven to 350 degrees F. Lightly grease baking sheets.
In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine flour, baking powder, baking soda, and salt.
In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth. Fold in crushed blueberries.
Drop batter by the 1/4 cup onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake (I found out the hard way this is VERY important!). Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
While cakes are cooling, make creme Filling
1 cup solid vegetable shortening
1 1/2 cups powdered sugar
2 cups Marshmallow Fluff or marshmallow creme
1 1/2 teaspoons vanilla extract
In a medium bowl, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.
When the cakes are completely cool, spread the flat side of one cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cakes.
Makes about 9 large pies.
Some tips for storage
To store, make sure you place them on wax paper, or plastic wrap, they tend to stick to things! I usually use oblong Rubbermaid storage containers (clear things with snap-tops) with wax paper on bottom
To freeze, wrap each pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped pies in the refrigerator.
(and YEP...it says FLUFF!