I’m behind trends, but I finally got around to making a Cookie Pie last weekend.
It started by making a cookie dough. I chose to make a white chocolate chunk & funfetti dough. You make the dough, then split into 3 separate portions. The first portion is used as the base of an 8″ pan, and the second portion is used to coat the sides of the pan:
I chose to fill my pie with a variety of things – the first being homemade white chocolate ganache. I coloured some of it pink (with an oil-based colouring) and added some cherry flavour to the pink ganache. I spooned some of this into the bottom of the pie:
Next up was adding some fillings. The picture shows bakewell slices, but I also added cherries, jammy dodger biscuits, and a hazelnut spread:
I added more ganache to finish the pie filling, then chilled it for an hour to allow the contents to set.
After chilling, I added the top of the cookie to the pie:
I froze the pie for another hour, then baked it for 30 minutes. I did have an accident in that the cookie lid overflowed, but I saved it & cut the excess off once it was out of the oven
In hindsight – I should have used a springform pan, as it took quite a bit of effort to release the pie from the loose-bottomed tin!
The next step was to cut the pie… and it was a BEAST!
I cut the pie into 12 portions, and gave most away to workmates and friends (I did eat one myself though – it was beautifully wrong!!
