Mini Egg Cookie Pie Recipe

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A giant Mini Egg Cookie Pie with a chocolate-chip mini egg cookie dough, white and milk chocolate fillings with even more Mini Eggs

Ingredients:

Cookie Dough

  • 200 g Unsalted butter
  • 225 g Soft sugar light brown
  • 100 g White granulated Sugar
  • 1 Medium egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 425 g Plain flour
  • 2 tbsp cornflour
  • 1.5 tsp bicarbonate soda
  • 1/2 tsp Sea salt
  • 200 g White chocolate chips
  • 200 g mini eggs (crushed)

Filling

  • 375 g white chocolate spread
  • 375 g Milk chocolate spread
  • 300 g mini eggs (crushed)
  • 100 g mini eggs chocolate bar (optional)

Instructions:

  • Combine the unsalted butter and light brown soft sugar in a bowl. Add the white granulated Sugar to a bowl and beat until smooth.
  • Mix in the egg yolk, vanilla extract, salt, and egg whites.
  • Mix in the plain flour, cornflour and bicarbonate soda. Beat until you have a thick cookie dough!
  • Mix in the white chocolate chips, crushed mini eggs, and then beat the cookie dough until it is well-blended.
  • Divide the cookie dough into three equal portions (approximately 475g each).
  • Line the bottom of an 8″ springform cake pan (minimum 2.75″ in thickness).
  • Place the cookie dough on the bottom of a cake tin.
  • Place the remaining third of the cookie dough evenly around the sides of your cake tin.
  • To loosen slightly, melt the milk chocolate spread in the microave for 20 seconds. Or mix it in a bowl. Place the cookie dough into the baking tin.
  • For the filling, sprinkle half of the mini eggs and mini chocolate bars crushed on top
  • To loosen slightly, melt the white chocolate spread in the microwave for 20 seconds. Pour on the rest.
  • Allow the pie to cool for at least an hour.
  • Once the pie has been frozen, cover it with the remaining cookie dough. Seal it well!
  • Freeze the pie for another hour whilst you preheat the oven to 200°c for a regular oven, or 180°c for a fan oven like me.
  • Bake the pie for about 30 minutes once it is chilled and the oven is preheated. Let the pie cool in the oven for one hour. DO NOT take the tin out.
  • After cooling for an hour place the pie into the fridge. Chill for 5-6 hours, or better yet overnight!
  • Once the mixture has been chilled, carefully lift it from the tin.
  • Use a large, sharp knife to portion the pie.
  • ENJOY!
  • I buy my white chocolate spread here 
  • If your oven runs hot you will want to reduce the temp slightly by 10°c so the pie doesn’t burn.
  • You can reduce the spread by 500g, but it will cost more.
  • You can replace cornflour with 50g of plain flour if you don’t wish to use it.
  • This cookie pie can be kept in the fridge for 3-4 days.).

A cookie pie, if you don’t already know or have guessed from the photos… is a pie, with a cookie dough base, sides, and top, stuffed with a chocolate/nut/anything spread – and usually some chocolates as well. It’s a bit over the top, but that’s what it is all about!

The cookie dough is very similar in appearance to my NYC cookiesSuch as my mini egg NYC cookies – and it just works wonders. You need a cookie dough that is relatively ‘dry’ so it is easier to mould and do what you want – and this is by far the best one.

The ratios of ingredients are increased to fit the size of tin however – as a cookie pie needs to be chunk and huge to get the proper effect in my opinion. The recipe is basically increased 1.5x to ensure enough cookie dough. One-third goes on the base, the second third is pressed around sides, and the last lot is for topping.

I used milk of choc chips and crushed mini eggs to make this cookie dough. It’s important to crush the mini eggs as if the chunks are too big they may create gaps in the cookie dough which is definitely not what we are after!

For the filling of my mini egg cookie pie I used a mixture of spreads, as I wanted the light colours, I wanted more flavour – and I just love the idea! Half milk chocolate spread, white chocolate spread – what could possibly be better?!

Once you have put the cookie dough around the base of the tin and the sides, I poured in the milk chocolate spread – covered the layer in mini eggs and crushed mini eggs, and then poured on the white chocolate – it doesn’t matter if it swirls slightly, this just makes it prettier!

This is where I freeze the cookie pie for about an hour – this is to make sure the spread sets somewhat, so you can add the top third of cookie dough without any problems. Once you have added the final third of cookie dough, you do need to freeze for another hour – I know… lots of waiting.

You have to bake the cookie for what may seem a surprisingly small amount of time, but all you want to do is to bake the cookie dough – it’s quite a thin layer, and only on the edges – after baking, you MUST leave the cookie pie to set. If you don’t all that spread will spill everywhere.

Without a doubt I will chill my cookie pie overnight – slicing it is easier when set, you can enjoy it, and it is utterly scrumptious and amazing – and if you want to have an easter show stopper this year, you should definitely make this Mini Egg Cookie Pie! Enjoy!

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