One big key to making the pie part of the Whoopie Pie is adding soured milk (milk with some vinegar added to it). It helps to give the pie it’s unique texture, unless you’re making Pennsylvania style whoopie pies, in which case I’m not sure! The batter for the pie shouldn’t be similar to cookie dough…it should be a thick liquid. You shouldn’t be able to form balls with it with your hands, but if you put a spoon full on a baking sheet, it shouldn’t run a lot.

For the filling, the Maine version uses a really light and fluffy combination of eggs, confectioners sugar, shortening and vanilla. Again, I realize this isn’t Vegan, but it might help you out!!