Mini Egg Cookie Pie Recipe
This giant, gluten free Mini Egg Cookie Pie is the perfect treat to tuck into this Easter! Gooey, gluten free cookie dough is stuffed with Nutella and Cadbury's Mini Eggs, before being served up in big fat wedges.
Servings: 12 wedges
Equipment
Ingredients
- 90 g butter melted, plus extra for greasing
- 40 g granulated sugar
- 120 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 270 g plain gluten free flour (I use the FREEE plain gluten free flour or any supermarket own brand free from flour)
- 1 tbsp cornflour
- 0.5 tsp bicarbonate of soda
- 0.25 tsp xanthan gum (Find this in the free from aisle)
- 200 g Cadbury's Mini Eggs (Or miniature chocolate eggs of choice)
- 100 g milk chocolate chips
- 150 g chocolate spread (I used Nutella)
Instructions
- Grease the cake tin with the extra butter and set to one side - make sure to grease up the sides too.
- Beat the melted butter, granulated sugar and light brown sugar together in a large mixing bowl, using an electric whisk.
- Once combined, add the egg and vanilla extract and beat again for another 30 seconds to combine.
- Mix the gluten free flour, cornflour, xanthan gum and bicarbonate of soda together in a bowl, then tip into the egg mixture. Add the Mini Eggs and chocolate chips in too.
- Use a wooden spoon to bring the mixture together - it should form a thick, sticky dough with no loose flour.
- Take 2/3 of the dough and press it into the bottom of your greased baking tin, pushing it up the sides around 1-2cm as well.
- Spoon the Nutella into the cookie dough case, then smooth out (you may find zapping it in the microwave for 10-15 seconds first helps, to soften it slightly).
- Once it is in an even layer, cover the top of the pie with the remaining cookie dough. Be sure to seal it well to ensure nothing leaks out!
- Place the cookie dough pie in the freezer for 20 minutes. Meanwhile, preheat the oven to 200C / 180C Fan / Gas Mark 6.
- After 20 minutes, remove the cookie dough pie from the freezer and place in the oven. Bake for 25 minutes until the top is lightly golden.
- Remove the cookie dough pie from the oven and cool on a rack for at least one hour until it has cooled to room temperature. Place the pie (in the tin still) in the fridge overnight (or at least 6 hours).
- Once chilled, carefully remove the tin from the pie and cut it into wedges to serve.
Notes
- Serving Suggestion: You can enjoy this dessert warm or cold - but I find serving it warm with a dollop of ice-cream is just *chef's kiss*.
- Storing: This Mini Egg Cookie Dough Pie is best kept in the fridge, where it will keep for around a week. You can also freeze it - I prefer to cut it into portions first.
- Making Ahead: If you want to construct the pie ahead of time, you can make it a day in advance and store in the fridge overnight before baking. But be aware once baked it will then need to go into the fridge again to chill completely!
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this gluten free cookie pie recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Mini Egg Cookie Pie! It really helps to support my website and get my recipes out there xx
Nutrition
Serving: 1 slice | Calories: 374kcal | Carbohydrates: 51g | Protein: 5g | Fat: 18g
