Cookie Cream Pie!
A simple yet decadent dessert for any occasion - chocolatey cookie base, creamy sweet filling and even more cookies on top!
- Prep time
- 15 min
- Cook time
- 18 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 140 g unsalted butter (softened)
- 75 g caster sugar
- 125 g light brown sugar
- 1 medium egg (beaten)
- 1 tsp vanilla extract
- 210 g plain flour
- 3/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 175 g milk chocolate (chopped)
- 200 ml double cream
- 250 g mascarpone (I used lighter mascarpone)
- 100 g icing sugar
- 1/2 tsp vanilla extract
- 12 Oreos
- Crushed Oreos
- Chocolate curls
Instructions
- 1
Preheat your oven to 170C
- 2
Grease a 8-9" quiche/tart tin with butter and leave to the side
- 3
Using a stand mixer (or a wooden spoon and elbow grease) cream together the unsalted butter, caster sugar and light brown sugar until soft and creamy - can take up to a minute!
- 4
Mix together the medium egg and vanilla extract and beat slowly into the sugar mix until all combined well
- 5
Add in the plain flour, bicarbonate of soda and salt and mix again until combined - it shouldn't take too long at all!
- 6
Once combined, add in the chopped milk chocolate and fold through till even
- 7
Press down the cookie dough with your hands into the tart tin and bake in the oven for 16-18 minutes until golden on top, and cooked through
- 8
Leave to cool in the tin completely!
- 9
Once cooled completely, using a separate bowl and an electric whisk, whisk together the double cream, mascarpone, icing sugar, and vanilla extract for 2-3 minutes until thickened considerably and mousse like - its not essential for it to hold itself like a meringue, just to be thick!
- 10
Remove the giant cookie from the tin, and fill with the cream mixture
- 11
Add in the Oreos and sprinkle with crushed cookies and more chocolatey bits
- 12
ENJOY!