Key Lime Pie Whoopie Pies with Katie Lee | The Kitchen

Your favorite tangy dessert just got transformed into a handheld whoopie pie! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/37Vlclj Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Key Lime Pie Whoopie Pies RECIPE COURTESY OF KATIE LEE Level: Easy Total: 2 hr 50 min (includes chilling and cooling time) Active: 45 min Yield: 24 servings Ingredients Cookies: 2 cups all-purpose flour 1/2 cup graham cracker crumbs 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 cup granulated sugar 1 stick unsalted butter, at room temperature 1 large egg 1 teaspoon vanilla extract 1 cup whole milk Nonstick cooking spray, for the baking sheets Filling: 2 cups confectioners' sugar 2/3 cup (about 11 tablespoons) unsalted butter, at room temperature 4 ounces cream cheese, at room temperature 1 cup marshmallow creme 1 tablespoon milk Zest and juice of 6 key limes or 1/4 to 1/2 teaspoon lime extract Directions For the cookies: Sift the flour, graham cracker crumbs, baking soda, baking powder and salt into a large bowl. Beat the granulated sugar and butter together in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated, then beat in the vanilla. Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix until just incorporated. Cover and refrigerate the dough until chilled, about 1 hour. Position the oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper and lightly coat with cooking spray. Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). (Keep the remaining batter chilled while working.) Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with fresh parchment, lightly coat with cooking spray and bake the remaining batter. For the filling: Beat the confectioners' sugar and butter in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk, lime zest and juice and beat until light and airy, about 5 minutes. Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #KeyLimePieWhoopiePies #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Key Lime Pie Whoopie Pies with Katie Lee | The Kitchen | Food Network https://youtu.be/oJp8R9WEtHo