Cookie dough pie
- Silvana Franco
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Serves 16
Easy
Prep: 30 mins
Cook: 50 mins - 1 hr
plus 2-3 hrs chilling and cooling
A star rating of 4.7 out of 5.9 ratingsRate
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Transform buttery chocolate chip cookie dough into a pie with a decadent triple chocolate filling. It's a crowd-pleasing treat for parties and special occasions
Vegetarian
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Classic vanilla ice cream
A star rating of 4.4 out of 5.18 ratings
Chocolate ice cream
A star rating of 4.9 out of 5.23 ratings
Cinnamon ice cream
A star rating of 4 out of 5.15 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g butter
at room temperature
-
225g light brown muscovado sugar
-
2 eggs
-
1 tsp vanilla extract
-
325g plain flour
plus extra for dusting
-
1 tsp bicarbonate of soda
-
150g milk chocolate chips
-
splash of milk
(optional)
-
350g chocolate hazelnut spread
-
100g white chocolate chips
-
100g multipack (8) Kinder Mini chocolate bars
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Nutrition: Per serving
- kcal473
- fat25g
- saturates13g
- carbs54g
- sugars38g
- fibre2g
- protein6g
- salt0.51g
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Method
-
step 1
Beat the butter and sugar together using electric beaters or in a stand mixer until light and fluffy. Crack in 1 egg and separate the other, then add just the yolk (freeze the egg white for another recipe). Pour in the vanilla and beat until smooth and creamy.
-
step 2
Add the flour, bicarbonate of soda, a pinch of salt and the milk chocolate chips, then mix with a spatula to form a stiff dough (if the mixture feels dry, add a splash of milk). Split the dough into two balls – one roughly two thirds of the mixture and the other, a third. Pat into 2cm-thick discs, wrap and chill for at least 1 hr.
-
step 3
Lightly dust a clean work surface with flour and roll the larger disc out into a 23cm round. Use it to line a 20cm springform cake tin, using your fingers to press the dough 3cm up the sides of the tin.
-
step 4
Stir the chocolate spread with a spoon to soften it a little, then stir in the white chocolate chips. Spread most of the mixture over the cookie dough base. Press the chocolate bars deeply into the chocolate spread then use a small spatula to spread the remaining mixture over the bars, levelling off the surface, there should be around 1cm of cookie dough rising above the filling. Chill for 20 mins to firm up the filling.
-
step 5
Roll the remaining dough out into a 19cm disc and lay on top of the filling, inside the cookie dough rim. Use your fingers to smooth over the edges and enclose the filling. Chill for at least 1 hr.
-
step 6
Heat the oven to 180C/160C fan/gas mark 4. Put the cake tin on a baking tray. Bake for 50 mins-1 hr, covering loosely with foil once the top is golden brown. Allow the pie to cool to room temperature in the tin before carefully removing the ring and base, then chill for at least 1 hr before slicing.
Recipe tip
For a softer texture, cook the pie for the shorter time, or for the full 1 hour for a crunchier cookie. Microwave the chocolate spread for 20-30 seconds to make it easier to spread.
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A star rating of 4.7 out of 5.9 ratings
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