by Amy Bradley
Mike started dabbling in the world of sweet baked goodies in recent weeks. I had originally wanted to create pistachio ice cream, but just never got around to it, so there was a surplus of pistachios in the house. One evening we were both craving sweets, so Mike decided to create the concoction that is the pistachio whoopie pie (or “gob” if you’re from our neck of the woods).
He did a great job at creating this recipe, I have to admit. It tasted delicious. After trying a few, I figured out a few small tweaks I could make to result in an even better final product. Based on our experimentation, there are a few key things to remember…
- First, if you want to make them a little extra green (indicating they are pistachio flavored), please use regular liquid food coloring. Mike used the gel food coloring originally and it looked radioactive!
- Second, a little bit of pistachio batter goes a long way. As it cooks, the pies will spread and expand significantly so ensure enough space is left between each one, creating about a 2 inch circle of batter for each.
- Finally, don’t use a silicon baking sheet. I know I usually swear by those things, but in this case the pies completely stuck to the mat. Parchment paper is the way to go.
The icing here is very unique. It’s a bit runny to start, but then the consistency gets very close to Oreo filling when it’s set in the refrigerator. Trust me, it just WORKS with the cakey pistachio outer shell. Give it a try and let us know what you think!
Pistachio Whoopie Pie Recipe
- 3 1/2 cups cake cake flour
- 1 cup ground pistachios
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 3/4 cup whole milk
- A few drops of green liquid food coloring (optional)
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla
- 1/2 cup heavy whipping cream
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, add flour, pistachios, baking powder and salt, whisking to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy.
- Add eggs and vanilla to the butter and sugar, beating until well combined.
- Slowly add in about half of the dry ingredients, mixing until just combined. Follow with half of the milk, stirring again. Repeat until all dry ingredients and milk are combined into the batter. You may add food coloring if you wish.
- Use a spoon, cookie scoop or piping bag to place the batter in small circles on top of your parchment. Make them slightly high, and about 2 inches in diameter, leaving plenty of space between each.
- Bake for 9-12 minutes or until the tops of your pies no longer look wet / soft. They may brown slightly which is a good indicator to remove from the oven.
- Let cool on the pan for a 3 or 4 minutes, then gently place on a wire rack to cool completely.
- As pies cool, make the filling. Beat the butter on medium- high speed until smooth. Add powdered sugar 1/2 to 1 cup at a time, stirring after each addition.
- Add vanilla and heavy cream, and switch to the whisk attachment. Whisk on high for several minutes or until the filling starts to form small peaks.
- Use a spoon, cookie scoop or piping bag to place filling on the flat side of one pie, then place another pie on top (flat side down) to create the sandwich. Repeat this until all pies are used up. Try to match each pie with one that is similar in size to ensure uniformity.
- Keep refrigerated in an airtight container for up to a week. You may want to add parchment or plastic wrap between layers of stored whoopie pies to avoid sticking to each other.
Did you try this recipe? Share your creations on social media by using the hashtag #sweetandsavorycouple!
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