Marzipan Moon Pie

Summertime almond treat to be enjoyed in view of a Blue Moon

PREP: 2hr || COOK: 20min || CREAM: 10min

Graham Cracker Crust

  • 12 Graham Crackers

  • 6 Tbsp Browned Butter (Unsalted)

  • 1/4 Cup Light Brown Sugar

  • 4 Tbsp Slivered Almonds

  • 1/2 Tsp Kosher Salt

Almond Marzipan Filling

  • 1 7oz Marzipan Package

  • 8 Tbsp Unsalted Butter (1 Stick)

  • 4 Eggs Separated (room temperature)

  • 1 Tbsp White Sugar

  • 1/3 Cup Almond Flour

  • 3 Tbsps Heavy Cream

  • Pinch of Kosher Salt

  • Fresh Grated Nutmeg

  • Zest of 1 Orange

  • 1 Tsp Almond Extract

  • 1 Tbsp Amaretto

Cream of Coconut Whipped Cream

  • 1 Cup Heavy Whipping Cream

  • 3 Tbsp Cream of Coconut

  • Zest of 1/2 Orange

  • 1 Tbsp Amaretto

Graham Cracker Crust Assembly

  1. Brown butter over low heat

  2. While butter cooks crush down graham crackers to small bits and place in a medium sized mixing bowl

  3. Add most of the brown sugar and all of the salt to the cracker crumbs, mixing to combine (be sure to break up any large brown sugar pieces)

  4. Pour the browned butter into the mixing bowl, and stir to combine completely (The mix should be crumbly like wet sand)

  5. Line the inside of a glass pie dish with butter and place in almond slivers in a decorative fashion, mosaicing the bottom of the pie pan with almonds

  6. Sprinkle the remaining light brown sugar over the butter and almonds, and then gently pour and spread out the graham cracker mixture into the pie pan

  7. Using your hands press the graham crackers gently along the bottom and the sides of the pie pan to form as even a crust as you can make

  8. Set aside gently, and begin the filling

Making the Filling

  1. Preheat the oven to 350 F

  2. Using a stand mixer or an electric beater whip the four separated egg whites with the sugar until they have stiff peaks. Set aside and clean mixer bowl for main filling

  3. In the mixing bowl beat the butter until well whipped, and begin adding the marzipan to the bowl in small cut pieces

  4. Add the marzipan one piece at a time to ensure it is well incorporated with the butter before adding the next. Repeat until all of the marzipan is blended with the butter

  5. With the mixer still running begin adding each egg yolk one at a time until all four are fully combine

  6. With the mixer on low add the cream, almond extract, and Amaretto, mixing until smooth

  7. Add almond flour to the mixture to thicken until it is close to cake batter consistency

  8. Once thickened, add the salt, zest, and nutmeg to the filling and pull the mixing bowl out of the electric mixer

  9. Gently fold the egg whites into the main filling mixture combing completely

  10. Pour the filling into the graham cracker crust and slide into the oven for 20mins

  11. The pie is set if there is still a bit of jiggle to the filling when pulled out (baking time may vary from pie pan thickness)

  12. Allow Pie to cool completely before topping, and ideally chill for three hours or overnight

Topping and Decorating

  1. In the bowl of a stand mixer or a large bowl with an electric mixer, pour in the whipping cream, cream of coconut, Amaretto, and Orange zest

  2. Whip on high until a thick whipped cream is formed, and adjust sweetness with either more Cream of Coconut, or Amaretto as necessary

  3. Pour the cream a top the chilled pie and decorate with remaining almond slivers or additional orange zest