Chocolate cookie pie

This cookie pie is exactly what it says on the tin: a deep-filled pie made with cookie dough ‘pastry’, filled with chocolate wafer bars, hazelnuts and chocolate spread. It’s indulgent, decadent, fun and all-round delicious.

SERVES 12-16

FOR THE COOKIE DOUGH

200g unsalted butter, softened, plus

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extra for greasing

325g soft brown sugar

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2 medium eggs, plus 1 egg yolk

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1tsp vanilla extract

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1tsp almond extract

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425g plain flour, sifted, plus extra

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for dusting

1½tsp bicarbonate of soda

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400g dark chocolate chips

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FOR THE FILLING

750g chocolate hazelnut spread

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200g roasted chopped hazelnuts

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200g chocolate-covered wafer

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biscuits, chopped into cubes

1 Start by making the dough. Add the butter to a large bowl with the sugar and whisk until the mixture is light and creamy. Add the egg, egg yolk, vanilla and almond and incorporate well.

2 Now add the dry ingredients – the flour, bicarb and ½tsp salt – and mix until you have a stiff cookie dough. Add your chocolate chips and make sure they are evenly dispersed into the dough.

3 Divide mixture into for the base and sides and for the top. Lightly grease and line the base of a 20cm deep cake or

tart tin with a loose-bottomed base. Take the large ball of dough and gently roll out on a lightly floured surface so it is large enough to fit the base and sides of the tin, with a tiny bit of overhang to connect the top of the pie. Press it into the tin.

4 Take the chocolate hazelnut spread and mix with the roasted hazelnuts. Add ½ the mixture to the lined cookie dough tin. Top with the chopped chocolate-covered wafer biscuits, then top with the rest of the chocolate spread mix and level off.

5 Take the small bit of cookie dough that is left over and roll out to the size of the top. With a little water on your finger, dampen the top of the cookie dough around the top edge. Pop the top of the pie on and pinch the edges to seal. Cut off any excess. Now leave the whole thing to sit in the freezer for 1hr.

6 Preheat the oven to 190°C (170°C fan) mark 5. Bake the pie for 35-40min until dough is golden. Take out of oven and leave to cool completely in tin. I hate to say this to you, but you still can’t eat this. We must wait for it to chill in the fridge completely overnight. I promise it’s worth the wait. Loosen the pie from the tin before chilling or it becomes difficult to remove.

7 Take out of the tin after your long wait, cut into wedges and enjoy with a cup of tea. Or even better still, enjoy on a picnic!