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A large Mini Egg Cookie Pie with a chocolate chip mini egg cookie dough, white chocolate, and milk chocolate filling with much more Mini Eggs!

 

Can I simply say… that is in all probability my favorite new recipe ever. A MINI EGG COOKIE PIE?! Oh sure I do know, I do know I do know I do know. I’ve completely gone there and posted a mini egg cookie pie, and I hope you might be all in love as I’m. 

Final yr I posted my kinder cookie pie, and it was an insane success – we now have all seen cookie pies on the market on social media proper?! Effectively, there was no actual recipe that I may discover that I preferred, so I believed I’d merge all my cookie love right into a recipe. 

Now, nevertheless, I wished to create an easter model – this lovely mini egg cookie pie. A cookie pie to finish all cookie pies, and doubtless one of the over-the-top easter recipes that I’ll in all probability ever submit – however I’m completely okay with that, I’m right here for it. 

A cookie pie, should you don’t already know or have guessed from the photographs… is a pie, with a cookie dough base, sides, and prime, filled with a chocolate/nut/something unfold – and often some candies as effectively. It’s a bit OTT, however that’s the total level! 

The cookie dough is a really comparable model to my NYC cookies, reminiscent of my mini egg NYC cookies – and it simply works wonders. You want a cookie dough that’s comparatively ‘dry’ so it’s simpler to mould and do what you need – and that is by far the perfect one. 

The ratios of substances are elevated to suit the scale of tin nevertheless – as a cookie pie must be chunk and large to get the correct impact for my part. The recipe is principally elevated by 1.5x so you have got sufficient cookie dough. One-third of the cookie goes on the bottom, the subsequent third is pressed across the sides, and the ultimate lot is for the highest. 

When making this cookie dough I used milk of chocolate chips and a few crushed mini eggs. It’s vital to crush the mini eggs as if the chunks are too large they could create gaps within the cookie dough which is unquestionably not what we’re after! 

For the filling of my mini egg cookie pie I used a mix of spreads, as I wished the sunshine colors, I wished extra flavour – and I simply love the concept! Half milk chocolate unfold, half white chocolate unfold – what may presumably be higher?! 

After getting put the cookie dough across the base of the tin and the edges, I poured within the milk chocolate unfold – coated the layer in mini eggs and crushed mini eggs, after which poured on the white chocolate – it doesn’t matter if it swirls barely, this simply makes it prettier! 

That is the place I freeze the cookie pie for about an hour – that is to verify the unfold units considerably, so you may add the highest third of cookie dough with none issues. After getting added the ultimate third of cookie dough, you do must freeze for an additional hour – I do know… a number of ready. 

It’s important to bake the cookie for what could seem a surprisingly small period of time, however all you need to do is to bake the cookie dough – it’s fairly a skinny layer, and solely on the sides – after baking, you MUST go away the cookie pie to set. In case you don’t all that unfold will spill all over the place. 

Definitely I’ll chill my cookie pie in a single day – slicing it’s simpler when set, you may take pleasure in it, and it’s totally delicious and wonderful – and if you wish to have an easter present stopper this yr, it is best to positively make this Mini Egg Cookie Pie! Get pleasure from!

Cookie Dough

  • 200 g unsalted butter
  • 225 g gentle brown delicate sugar
  • 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 of soda
  • 1/2 tsp sea salt
  • 200 g white chocolate chips
  • 200 g mini eggs (crushed)

Filling

  • 375 g white chocolate unfold
  • 375 g milk chocolate unfold
  • 300 g mini eggs (crushed)
  • 100 g mini eggs chocolate bar (non-obligatory)
  • Add the unsalted butter, gentle brown delicate sugar and white granulated sugar to a bowl and beat collectively till creamy – I exploit my stand mixer with the beater attachment.

  • Add within the egg, egg yolk, and vanilla extract and beat once more.

  • Add within the plain flour, cornflour, bicarbonate of soda, and salt and beat till a thick cookie dough is shaped!

  • Add within the white chocolate chips and crushed mini eggs and beat the cookie dough once more till distributed effectively!

  • Cut up the cookie dough into three equal parts (about 475g every).

  • Line the underside of a 8″ springform cake tin (a minimum of 2.75″ in depth).

  • Press the primary third of cookie dough onto the underside of the cake tin.

  • Press the second third of cookie dough across the sides of the cake tin evenly.

  • Soften the milk chocolate unfold for 20 seconds within the microave to loosen barely or combine in a bowl briefly to loosen. Pour into the cake tin contained in the cookie dough case!

  • Sprinkle on half of the crushed mini eggs and mini egg chocolate bar for the filling

  • Soften the white chocolate unfold for 20 seconds within the microave to loosen barely or combine in a bowl briefly to loosen. Pour on the remainder of the chocolate.

  • Freeze the pie at this stage for an hour.

  • As soon as frozen, cowl the highest of the pie with the ultimate third of cookie dough, ensuring to seal it effectively!

  • Freeze the pie for an additional hour while you preheat the oven to 200°c for a daily oven, or 180°c for a fan oven like me.

  • As soon as chilled and the oven preheated, bake the pie for half-hour till the pie is beautiful and golden on prime. Depart to chill exterior of the oven for an hour and do NOT take away from the tin.

  • As soon as cooled for an hour, put the pie within the fridge and chill for 5-6 hours (or ideally in a single day!)

  • As soon as it has been chilled, fastidiously take away from the tin!

  • Utilizing a big and sharp knife, portion the pie!

  • ENJOY!

 

  • In case your oven runs sizzling you’ll want to scale back the temp barely by 10°c so the pie would not burn.
  • If you wish to scale back prices you may scale back the unfold to 500g value, however its will probably be shallower! 
  • In case you do not need to use cornflour it’s worthwhile to substitute it with 50g extra plain flour. 
  • This cookie pie lasts 3-4+ days (greatest stored within the fridge!). 

ENJOY!

Discover my different recipes on my Recipes Web page!

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J x

© Jane’s Patisserie. All pictures & content material are copyright protected. Don’t use my pictures with out prior permission. If you wish to republish this recipe, please re-write the recipe in your individual phrases and credit score me, or hyperlink again to this submit for the recipe.



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