Dubai Style Chocolate Cookie Pie
A decadent dessert combining gooey chocolate chip cookie with a pistachio cream center and crispy kataifi topping.
Servings: 8 servings
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.
Notes
For the ultimate treat, serve warm with vanilla or pistachio ice cream and a drizzle of dark chocolate.