Cookie Dough Pie

• butter↗200g g

  room temperature

• light brown muscovado sugar↗225g g
• eggs↗2
• vanilla extract↗1 tsp tsp
• plain flour↗325g g

  plus extra for dusting

• baking soda↗1 tsp tsp
• chocolate chips (milk chocolate)↗150g g
• milk↗splash of

  (optional)

• chocolate‑nut paste↗350g g
• white chocolate chip↗100g g
• Kinder Mini chocolate bars100g multipack (8) g

Step-by-step instructions

1. 1

   Cream the butter and sugar together using an electric or stand mixer until the mixture is light and fluffy. Open one egg and separate the other, then add only the yolk (freeze the white for another recipe). Add the vanilla and beat until the mixture is smooth and creamy.

2. 2

   Add the flour, baking soda, a pinch of salt and the chocolate chips, then mix with a spatula until a stiff dough forms (if the mixture seems dry, add a splash of milk). Divide the dough into two balls – one about two‑thirds of the weight, the other one‑third. Flatten them into 2 cm thick discs, wrap and chill for at least 1 hour.

3. 3

   Lightly dust a clean work surface with flour and roll out the larger disc into a circle 23 cm in diameter. Use it to line a 20 cm spring‑form cake pan, pressing the dough up the sides about 3 cm with your fingers.

4. 4

   Stir the chocolate paste with a spoon to soften it slightly, then add the white chocolate chips. Spread most of the mixture over the cookie‑dough base. Press the chocolate bars deep into the chocolate paste, then use a small spatula to spread the remaining mixture over the bars, smoothing the surface; about 1 cm of cookie dough should remain above the filling. Chill for 20 minutes to set the filling.

5. 5

   Roll the remaining dough into a 19 cm disc and place it over the filling, inside the cookie edge. Smooth the edges with your fingers and seal the filling. Chill for at least 1 hour.

6. 6

   Preheat the oven to 180 °C/160 °C with convection/gas mark 4. Place the cake pan on a baking sheet. Bake for 50 minutes to 1 hour, loosely covering with foil, until the top is golden‑brown. Let the pie cool to room temperature in the pan, then carefully remove the ring and base, and chill for at least 1 hour before slicing.