Cookie Pie
Ingredients
210g Unsalted Room Temp Butter (see below video for help)
300g Plain Flour
83g Caster Sugar
83g Light Brown Sugar
1 & 1/2 Tbsp Golden Syrup
1 Large Egg & 1 Egg Yolk
3/4 Tsp Baking Powder
1/2 Tsp Bicarbonate of Soda
1 & 1/2 Tsp Vanilla Extract
1/8 Tsp Almond Essence
225g Crushed Mini Eggs ( another 20 mini eggs for the inside) Or Maltesers/Crunchie
105g White Chocolate (we recommend Callebaut Buy Here)
3-5 Creme Eggs (for the inside not the batter) Or any other mini choc of your choice…. mini mars yummmm!!!
Method
Pre Heat the oven to 200C/180Cfan/390F/Gas 6
I recommend NOT using the Fan setting, give it a try without!!!
Using our room temp butter (below) add it to the mixer along with the sugars and golden syrup. Mix on medium until fluffy and lighter in colour.
Scrape down
Now add in ALL of the other ingredients and mix on low until it is just incorporated, try not to overmix.
Bring the mixture together and remove from the bowl.
You should have around 1050g of Cookie Dough.
Use an 8 Inch tin with 1 & 1/2 inch depth ( line it if not using silicone like I did). To purchase the tins I used Buy Here. Then separate the dough into 2 batches. Approx 360g for the top and 690g for the bottom and sides. Place the top part into a ziploc bag and place into the fridge.
Now cover the bottom and sides of the tin around 1 to 1 & 1/2cm thickness. Take off pieces and kind of stick it all together in the tin. To see how I did it have a look at the video below.
Place into the fridge whilst you make the ganache.
I use 400g of Callebaut Milk Chocolate ( Buy Here), and 150g of Double Cream. This will give the correct consistency. Pour the cream over the chocolate and melt in 30 second bursts, stirring well in between. Try not to over heat the chocolate, heating it upto 38C will be fine.
TIP
If you do over heat the ganache you will see a layer of fat coat the top. To fix this add in some cream 1 Tbsp at a time ( if you add too much then it will change the ganache consistency affecting the pie) stir well in between and the fats will help to emulsify the ganache again, leaving you with a beautifully silky shine. Cover the ganache in cling film touching the top and wait for it to cool.
Remove the pie from the fridge and pour in enough ganache to fill just slightly under half way up the pie. Now add in any chocolate of your choice. I added around 10 mini eggs and 3 cream eggs. ( Do not push them down, just let them sit there). Pop this into the freezer to set slightly, whilst you move onto the pie lid.
Take the cookie pie TOP from the fridge and on top of a piece of parchment paper, use your hands to push the dough flat until it becomes just a few cm larger than the tin. I don’t use a rolling pin as cookie batter can be hard to roll and can break it up. Be very careful to have no tears or holes as the filling will leak through, again it needs to be around 1 & 1/2 cm thick. Now wrap this up in the parchment to fully cover and place on something flat, so it doesn’t lose shape and place into the freezer.
Fill the slightly set pie with the remaining ganache leaving a 1 cm gap to the top. You don’t want the filling to be able to ooze out when baking. Top with more goodies of your choice, again I used another 10 mini eggs.
SOOOOOOO nearly there remove the top from the freezer, turn the top upside down onto the cookie pie with the paper still attached for stability. Push the top down gently and then peel off the paper. Seal the top around the edges so that the filling can’t ooze out , don’t let it hang over as it will pull the lid down with cooking and tear the top, then…….sorry….. back into the freezer for an hour to set the inside before baking.
It’s bake time
Place the tin onto a baking sheet for stability if you are using the silicone one and place into the middle of the oven for 25-30 mins.
Once baked, whilst the cookie is still soft use scissors to tidy the edges and remove any darker ( overly cooked) bits.
Leave to cool, once cool place into the fridge until it is fully set.
(Do not put it in warm as this will affect the internal temperature of the fridge and possibly spoil the food that is in there)
Remove from the tin and slice into half, then quarters then eighths, I drizzled mine with some of the remaining ganache, that I had saved and heated in the microwave. You should get 8 slices from this pie.
Keep refrigerated until its time to eat, then remove an hour before enjoying…… I recommend heating in the microwave with ice-cream….no cream….no ice-cream…..ahhhhhh have both!!!!! ( Don’t put the ice-cream into the microwave ha ha ha)
Now time to Enjoy
xxxxxx
