I love cookies, I'm more likely to eat cookies than I am to eat cake. They are so good when they're still warm and really fudgy in the middle. How can you improve on that? You could make a cookie PIE, and even better, a dairy free one. I really enjoy vegan baking and cooking. It's nice to know you can make really hearty meals and comforting bakes that are free from any animal by-products, and I love how surpised people are when you tell them that! It's like they expected it to be tastless?!
This recipe is adapted from Chloe's Vegan Desserts by Chloe Coscarelli. It will make an 8 inch pie.
For the pie crust
160g Plain flour
1 1/2 teaspoons caster sugar
1/2 teaspoon salt
5 tablespoons iced water
For the cookie filling
100g plain flour
60g caster sugar
110g light brown sugar
1 teaspoon baking powder
90g vegan margarine, melted and slightly cooled
60ml soy milk (or whichever dairy free milk you prefer)
1 teaspoon vanilla extract
300g roasted salted pistachios, shelled and roughly chopped
150g dairy free dark chocolate chips
1. To make the pie crust place the flour, sugar and salt in a food processor and pulse until mixed. Add the Trex and pulse until the mixture looks like breadcrumbs. Add the iced water one tablespoon at a time, pulsing after each addition and until the dough holds together. Wrap the crust in cling film and chill in the fridge for 15 minutes.
2. Preheat the oven to 180 degrees C. Grease an 8 inch pie dish and set aside. Lightly flour a clean surface and roll out the crust until it's about 1/8 inch thick. Lift the crust and gently press into the pie dish, removing any overhanging dough. Chill the crust in the fridge until ready to bake. I used the left over dough for my heart decoration.
3. To make the cookie filling place the flour, caster sugar, brown sugar and baking powder in a bowl and mix. In a jug mix together the milk, melted margarine and vanilla extract. Pour the wet mixture into the dry and mix until combined. Add the pistachios and chocolate chips and fold in.
4. Remove the pie dish from the fridge and pour in the cookie filling. If you made any decoration from the left over pasty, place it on top of the filling. Bake in the preheated oven for 50 minutes, until the cookie filling is set. You may need to cover with tin foil to prevent the pastry from catching.
This pie is best served warm, so leave to cool for 15 - 20 minutes and serve. The saltiness of the pistachios is delicious against the sweetness of the cookie dough, the pastry is light and crispy and the cookie filling is fudgy. Serving a scoop of dairy free ice cream with a slice of this pie would be perfect.
Are you enjoying the bank holiday weekend? I spent saturday catching up with friends and eating pizza, then Sunday I went for a pub lunch with my family. I am feeling really happy as I've booked somewhere to stay for the weekend that I'm helping out at Food Blogger Connect. I booked it through Air BnB, and it's a beautiful flat just round the corner from the venue which is handy! I can't believe it's only 6 weeks away!
For the rest of this lovely long weekend I am working on Food Blogger Connect stuff and hoping I will have some time to catch up on reading blogs. I will also be eating a lot of my cookie pie!