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Choc-­Orange Pistachio Whoopie Pies

Whoopie Pies are a neither a cake, nor a cookie, they are a combination or both. Shaped like a cookie, soft like a cake and sandwiched together with a rich luscisous cream or icing – Yum!


  • 1 pack Betty Crocker™ Choc Vanilla Whoopie Pies 375g

  • Zest of 1 orange

  • ½ cup (70g) pistachio kernels, finely chopped

  • 1/3 cup (80ml) water

  • 1/3 cup (80ml) vegetable oil

  • 1 (59g) Egg

  • ¼ cup (60ml) milk (for the filling)


  • 1.

    Preheat oven to 200°C (180°C fan-­‐forced oven). Line 2 trays with baking paper.

  • 2.

    Beat Whoopie Pie Mix, orange zest, water, oil and egg in a medium bowl with electric mixer on LOW speed for 30 seconds to combine. Then beat on MEDIUM speed for 2 minutes.

  • 3.

    Spoon level tablespoons of batter onto the prepared trays, spacing 5cm apart.

  • 4.

    Bake for 10 – 12 minutes or until tops spring back when lightly touched in centre or skewer inserted in centre comes out clean. Cool for 10 minutes on trays, gently remove and cool on a wire rack.


  • 1.

    Whip Creamy Vanilla Filling Mix and milk in medium bowl on HIGH speed for 2 minutes with an electric mixer until very thick and doubled in volume.

  • 2.

    Divide filling evenly between half of the rounds. Top with remaining rounds.

  • 3.

    Roll filled Whoopie Pies in pistachio nuts.


Makes 10 - 12 Whoopie Pies

Store Whoopie Pies refrigerated, in an airtight container for up to 3 days.

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