This Pistachio & White Chocolate Cookie Pie is a super indulgent dessert that pistachio fans will go nuts for! It's a delicious pistachio and white chocolate chip cookie that's shaped into a pie, inside is a pistachio cream filling, chunks of white chocolate and pistachios. Cookie pies are a type of dessert that have grown in popularity, and I can understand why. They are a luxurious treat and every bite is absolute heaven!
Ingredient Tips & Equipment Information
- Make sure your ingredients are at room temperature before you start baking.
- I recommend using unsalted butter, this is so you can control the salt levels in the bake.
- I used a mix of caster sugar and light brown sugar for the cookie pie as I love the mix of this in cookies. You can use all caster sugar or all light brown sugar if you prefer.
- The filling I used is a pistachio cream from Black Milk. You can use any similar spread to fill the pie, Amazon sell various options*, you can also buy it from Costco.
- The cookie pie must be frozen and chilled for the times stated before baking it and then after baking, before slicing it up. Otherwise this will affect the final result.
- The buttercream decoration on top is optional, the cookie pie is just as delicious without it (although it does look pretty!).
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Pistachio & White Chocolate Cookie Pie
To make the cookie dough, start by mixing the softened butter, light brown soft sugar and caster sugar together. Then add the vanilla, egg and milk and mix well. Then mix in the plain flour, baking powder, bicarbonate of soda and salt. Finally, add the white chocolate chips and chopped pistachios.
Split the dough into three pieces. Line the base and sides of the tin with two of the pieces. Set the third piece aside, in a covered bowl or wrapped in cling film. Warm the pistachio cream spread in the microwave briefly then pour half of it into the cookie dough. Add some of the white chocolate and pistachios and push them into the spread. Top with the remaining spread, and add the remaining white chocolate and pistachios. Place it into the freezer for one hour.
Use the final piece of cookie dough to cover the top, then freeze again for one hour. Bake for 25-30 minutes, leave to cool, then chill in the fridge for 4-5 hours or overnight before slicing. To make the buttercream, mix the softened butter on it's own for a few minutes. Add the pistachio cream spread, icing sugar, milk and a little green food colouring. Mix until smooth. Decorate the cookie pie with the buttercream, white chocolate chips and pistachios.
For the full recipe with measurements, head to the recipe card at the end of this post.
Where do you get the pistachio cream filling from?
The spread I used for the filling is from Black Milk. You can use any similar spread to fill the pie, Amazon sell various options, you can also buy it from Costco.
What size tin do you need for this recipe?
You will need an 8" springform tin that is at least 2.75" deep for the cookie pie. I greased the sides lightly with baking spread, and lined the base with a circle of baking paper before adding the cookie dough. If you aren't using a springform tin, you may want to line the sides of the tin with baking paper as well to make the the cookie pie easier to remove from the tin.
How should the cookie pie stored and how long does it last?
The cookie pie can be stored at room temperature in an airtight container for 3-4 days (if it lasts that long!)
Can the cookie pie be frozen?
Yes, you can freeze it with out without the decoration. Wrap slices in cling film, place them in freezer bags or airtight containers and freeze for up to three months.
Can this recipe be made gluten free?
Yes, to make a gluten free cookie pie replace the plain flour with a gluten free plain flour blend. You may also like to add ½ tsp xanthan gum for better texture. Please also make sure to check the labels of everything you use in case of cross contamination.
Can this recipe be made dairy free?
Yes, to make a dairy free cookie pie you will need to replace the butter, milk, chocolate chips, white chocolate and pistachio cream filling with dairy free versions. Please also check the labels of everything you use to avoid cross contamination.
More tips for making the Pistachio & White Chocolate Cookie Pie:
- Don't worry if the top of the pie cracks slightly, as the cookie pie cools the top will sink down a little bit and this can cause some small cracks, but this is normal.
- I piped the buttercream onto the cookie pie using a Ateco 829 nozzle.
- As this is made using a springform tin, I put a baking tray underneath the pie while it is baking, occasionally a few small drops of butter can leak out, but it will save you from cleaning the oven!
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Measuring spoons
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Black Milk Pistachio cream
- Pistachio cream spread
- Round cake tin liners
- White chocolate chips
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More cookie pie recipes...
Pistachio & White Chocolate Cookie Pie
Ingredients
For the cookie
- 220 g Butter unsalted, softened
- 200 g Light brown soft sugar
- 100 g Caster sugar
- 1 Egg large
- 1 tbsp Milk
- 1 ½ tsp Vanilla extract
- 450 g Plain flour
- 1 tsp Salt
- 1 tsp Baking powder
- ¼ tsp Bicarbonate of soda
- 175 g White chocolate chips
- 100 g Pistachios chopped up
For the filling
- 700 g Pistachio cream spread I used Black Milk
- 200 g White chocolate
- 50 g Pistachios
For decoration (optional)
- 100 g Butter unsalted, softened
- 100 g Pistachio cream spread I used Black Milk
- 200 g Icing sugar
- 1 ½ tbsp Milk
- Green food colouring optional
Instructions
- Prepare an 8" springform tin - lightly grease the sides with butter or a baking spread, and place a circle of baking paper on the bottom (use a little butter to help it stick to the base)
- To make the cookie dough, mix the softened butter, light brown soft sugar and caster sugar together into a bowl until creamy (about 3 minutes), ideally using an electric mixer with the paddle attachment
- Add the egg, milk and vanilla and mix in
- Then add the plain flour, baking powder, salt and bicarbonate of soda and mix in. If using a stand mixer, you may need to scrape the bowl down to make sure all of the flour is mixed in
- Next add the white chocolate chips and chopped pistachios, and mix briefly to evenly distribute them throughout the dough
- Weigh the dough out and split it into three pieces. Press the first piece into the base of the tin and flatten it out until it is evenly spread across the base. Use the second piece to cover the sides of the tin. Wrap the third piece in cling film, or place in a covered bowl, and set aside on the kitchen counter
- Warm up the pistachio cream spread in the microwave briefly for 20-30 seconds to loosen it to a pourable texture. Pour about half of it into the tin lined with cookie dough. Press some of the white chocolate and pistachios in the spread
- Pour over the remaining spread, add the remaining white chocolate and pistachios, then place the whole thing in the freezer for one hour to firm up
- Remove from the freezer and cover the top with the third piece of cookie dough, making sure to seal the edges so the filling is completely sealed in. Put it back in the freezer for one hour
- When the hour is almost up, pre-heat your oven to 180C Fan/400F/Gas Mark 6. Place the cookie pie into the oven and bake for 25-30 minutes. I like to put the tin on a baking tray in case a few drops of butter escape from the springform tin. Remove from the oven and leave to cool
- Put the cookie pie in the fridge for 4-5 hours or ideally overnight before slicing it up
- If you would like to decorate it with the buttercream, started by mixing the butter for a few minutes on it's own. Add the pistachio cream spread, icing sugar and milk, and mix until smooth. Place the buttercream into a piping bag and pipe it around the edge of the cookie pie. Decorate with white chocolate chips and pistachios
- Store leftovers in an airtight container in a cool place and eat within 3-4 days
Notes
- Make sure your ingredients are at room temperature before you start baking.
- I recommend using unsalted butter, this is so you can control the salt levels in the bake.
- I used a mix of caster sugar and light brown sugar for the cookie pie as I love the mix of this in cookies. You can use all caster sugar or all light brown sugar if you prefer.
- The filling I used is a pistachio cream from Black Milk. You can use any similar spread to fill the pie, Amazon sell various options*, you can also buy it from Costco.
- The cookie pie must be frozen and chilled for the times stated before baking it and then after baking, before slicing it up. Otherwise this will affect the final result.
- The buttercream decoration on top is optional, the cookie pie is just as delicious without it (although it does look pretty!).
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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