If you’re searching for an irresistibly gooey, chocolate-packed dessert that stops the show at every gathering, let me introduce you to the Dubai Style Chocolate Cookie Pie. This pie is everything you love about a chocolate chip cookie, but super-sized into a decadent, sliceable treat with a luscious pistachio cream center and a unique Middle Eastern twist. Did you know this dessert is inspired by Dubai’s trendsetting dessert scene, where global classics get contemporary makeovers? This take on the cookie pie is not just a treat, it’s an experience—one that’s easy enough for weeknight cravings, but impressive enough for special occasions. Plus, it reminds me of the time I first tasted this at a bustling café in Dubai—think gooey chocolate, buttery kataifi crunch, and a wow factor every bite. If you’ve tried my Ultimate Chocolate Chip Skillet Cookie recipe, you’ll find this completely next-level, with added nutty pistachio decadence and shatteringly crisp kataifi. Ready to win over even the harshest dessert critic? Let’s dig in!
What is Dubai Style Chocolate Cookie Pie?
So what, you ask, is Dubai Style Chocolate Cookie Pie, and is it as glamorous as it sounds? Absolutely! This pie mashes up the best bits of an oozy chocolate chip cookie with the opulence Dubai is famous for—a layer of silky pistachio crème and golden, buttery kataifi threads. Where does the name come from? Picture Dubai’s bold love for all things indulgent, and you’ll get it! Some swear by the saying, “the way to a man’s heart is through his stomach”—but honestly, this treat will charm anyone, no matter who you’re baking for. My tip: Don’t just take my word for it. Try this pie, let your tastebuds be the judge, and prepare for compliments!
Why You’ll Love This
You’ll fall for Dubai Style Chocolate Cookie Pie for three reasons. First, the highlight: imagine the rich, chewy texture of your favorite cookie paired with silky pistachio spread and the satisfying crunch of toasted kataifi dough—there’s nothing quite like that bite! Second, making this showstopper at home is a huge money-saver compared to high-end dessert cafes—you’ll get enough servings to wow a crowd for a fraction of the price. Third, it’s those toppings and layers that make it special: soft, chocolate-studded cookie, decadent filling, and crisp kataifi for contrast. If you love my Pistachio Chocolate Blondies, you’ll get why this combo is pure magic. You’ll be proud to serve and share this treat—and yes, maybe keep a slice or two for yourself! Gather your ingredients and let’s bake this beauty together.
How to Make
Quick Overview
This recipe is all about ease and indulgence—think one bowl for the cookie dough, a simple layering technique for the pistachio filling, and no fancy equipment required. The prep takes about 20 minutes, plus baking and layering. The real star of the show is the flavor combination: rich chocolate, sweet pistachio, and crunchy kataifi. You’ll love how simple the process is, yet how lavish the result feels. If you’re looking for a dessert that feels restaurant-worthy but is home-baker friendly, this is it!
Ingredients
200g unsalted butter, softened
250g light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
320g plain flour
1/2 teaspoon bicarbonate of soda
200g chocolate chips, plus extra for topping
300g to 350g pistachio crème spread
130g kataifi dough, toasted in 10g of salted or unsalted butter
Step-by-Step
- Preheat your oven to 180°C (160°C fan). Grease and line a 23cm (9-inch) springform or deep cake tin.
- In a large bowl, beat the softened butter and light brown sugar together until smooth and creamy.
- Add the egg and vanilla extract, mixing until just combined.
- Sift in the flour and bicarbonate of soda. Mix to form a soft cookie dough; don’t overwork it to keep it tender.
- Fold in the 200g chocolate chips, distributing them evenly.
- Divide the dough in half. Press one half into the base of your tin, spreading up slightly around the edges for a crust.
- Spoon the pistachio crème over the cookie dough base, smoothing it out evenly, but leaving a small border around the edge.
- Take your toasted kataifi dough and scatter it over the pistachio layer, pressing down lightly for even coverage.
- Cover the kataifi and pistachio layers with the remaining cookie dough, breaking off bits and patching them gently so as not to disturb the filling too much. Sprinkle a few extra chocolate chips over the top.
- Bake for 22-28 minutes, or until the top is golden and set but the center is still slightly soft (for that signature gooey middle). Cool in the tin for 10-15 minutes before slicing.
Enjoy a slice warm for the most indulgent experience!
What to Serve Dubai Style Chocolate Cookie Pie With
For the ultimate treat, serve your Chocolate Cookie Pie just warm with a scoop of good vanilla or pistachio ice cream. A drizzle of dark chocolate or a spoonful of extra pistachio crème takes it totally over the top. For a classic pairing, offer a strong cup of Arabic coffee or a frothy cappuccino—perfect for balancing the sweetness. Hosting a gathering? A fruit platter (think fresh berries and sliced oranges) adds a pop of freshness.
Top Tips for Perfecting
The key to this recipe is not overbaking—pull the pie out when the edges are golden but the center still jiggles a little, as it will continue cooking out of the oven. Swap the pistachio crème for nutella or almond butter if you want to experiment with flavors. No kataifi dough? Substitute with crushed cornflakes or phyllo if needed, just toast them first. Be generous with the chocolate chips for extra gooey puddles, and don’t forget to let the pie cool slightly before slicing for neat pieces. For beginners, take your time layering—there’s no rush!
Storing and Reheating Tips
Store leftover Dubai Style Chocolate Cookie Pie in an airtight container in the fridge for up to 5 days. To reheat, gently microwave a slice for 10-20 seconds, or warm in a low oven for 5-10 minutes until gooey again—just like fresh! You can freeze slices individually for up to 2 months; wrap well in clingfilm and foil, then defrost overnight in the fridge and rewarm before serving.
FAQs
What is pistachio crème, and where can I buy it?
Pistachio crème is a sweet, nutty spread made from pistachios, sugar, and sometimes milk powder—think pistachio Nutella! Look for it in gourmet shops or online.
Can I make this recipe without kataifi dough?
Absolutely. For a similar texture, use crushed cornflakes or layers of toasted phyllo pastry.
Can I prepare the dough ahead of time?
Yes! Make the dough up to 2 days in advance and pop it in the fridge, or freeze for up to 3 months.
Is Dubai Style Chocolate Cookie Pie very sweet?
It’s indulgent but well-balanced by the nutty pistachio and buttery kataifi. Use dark chocolate chips for a less sweet option.
Can I make this pie gluten-free?
Yes, simply substitute a gluten-free plain flour blend and ensure your pistachio crème and chocolate chips are gluten-free certified.
Conclusion
Dubai Style Chocolate Cookie Pie is a showstopping dessert that captures the imagination and taste buds alike. It brings together classic cookie comfort with the exotic flavors and textures that Dubai’s dessert scene is famous for. With layers of gooey chocolate, creamy pistachio, and crisp kataifi, this pie offers a slice of something truly unique—and with my step-by-step guide and top tips, you’ll find it’s much easier than it looks. Whether you’re baking to impress or just to indulge in something out of the ordinary, this recipe is a must-try. Give it a go, share it with friends and family, and don’t forget to check out the other delectable dessert recipes on my blog. Happy baking!
Dubai Style Chocolate Cookie Pie
Equipment
- Mixing Bowl
- Springform Pan
Ingredients
Ingredients
- 200 g Unsalted Butter, softened
- 250 g Light Brown Sugar
- 1 large Egg, room temperature
- 1 teaspoon Vanilla Extract
- 320 g Plain Flour
- 0.5 teaspoon Bicarbonate of Soda
- 200 g Chocolate Chips, plus extra for topping
- 300-350 g Pistachio Crème Spread
- 130 g Kataifi Dough, toasted in butter Use 10g of salted or unsalted butter for toasting.
Instructions
- Preheat your oven to 180°C (160°C fan). Grease and line a 23cm (9-inch) springform or deep cake tin.
- In a large bowl, beat the softened butter and light brown sugar together until smooth and creamy.
- Add the egg and vanilla extract, mixing until just combined.
- Sift in the flour and bicarbonate of soda. Mix to form a soft cookie dough; don’t overwork it to keep it tender.
- Fold in the chocolate chips, distributing them evenly.
- Divide the dough in half. Press one half into the base of your tin, spreading up slightly around the edges for a crust.
- Spoon the pistachio crème over the cookie dough base, smoothing it out evenly, but leaving a small border around the edge.
- Take your toasted kataifi dough and scatter it over the pistachio layer, pressing down lightly for even coverage.
- Cover the kataifi and pistachio layers with the remaining cookie dough, breaking off bits and patching them gently so as not to disturb the filling too much. Sprinkle a few extra chocolate chips over the top.
- Bake for 22-28 minutes, or until the top is golden and set but the center is still slightly soft. Cool in the tin for 10-15 minutes before slicing.