Gooey chocolate chip cookie pie

Indulge yourself with this gooey chocolate favourite.
1H 30M

This gorgeous pie with a homemade sweet shortcrust pastry and filled with a gooey chocolate filling and topped with your favourite assorted candy

For the assorted chocolates, we used Smarties and caramel-filled chocolate rolls (Rolos). Heart-shaped sugar decorations are available at cake decorating stores and some sweets stores.

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Chocolate chip cookie filling


1.Lightly grease a 4cm deep, 23cm metal pie plate.
2.Process flour, icing sugar and butter until crumbly. Add egg yolk and enough of the water to make ingredients cling together. Bring pastry together on a floured surface until smooth. Wrap in plastic wrap; refrigerate for 30 minutes.
3.Preheat oven to 180°C/350°F. Roll pastry between sheets of baking paper until large enough to line pie plate. Lift pastry into pie plate, gently press over base and side; trim edge. Place pie plate on an oven tray; line pastry with baking paper, then fill with dried beans or rice.
4.Bake pastry case for 10 minutes. Remove paper and beans; bake for a further 15 minutes or until base is dry and lightly golden. Cool. Reduce oven to 160°C/325°F.
5.Meanwhile, make chocolate chip cookie filling. Beat butter, sugar, egg and vanilla in a small bowl with an electric mixer for 6 minutes or until light and creamy. Stir in sifted flour and salt, then chocolate chips and ½ cup of the assorted chocolates.
6.Fill pastry case with filling; smooth the surface. Press remaining assorted chocolates and heart-shaped decorations into top of pie. Bake pie for 30 minutes or until a skewer inserted into the centre comes out with a few crumbs attached and pie top is browned and puffed. Serve warm or cooled.

Serve with scoops of vanilla ice-cream.


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