Pistachio & White Chocolate Cookie Pie

A pistachio and white chocolate chip cookie pie, with a pistachio cream, white chocolate and pistachio filling. Decorated with optional pistachio buttercream

Course Dessert

Cuisine American, European

Keyword Cookies

Prep Time 1

Cook Time 30

Chilling time 6

Total Time 7 30

Servings

Calories 819kcal

Author thebakingexplorer

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

Metric - US Customary

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, keeping it in the tin, for 4-5 hours or ideally overnight, then remove from the tin 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

Video

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.

Nutrition