A rich, gooey, indulgent dessert for pistachio lovers

This Pistachio & White Chocolate Cookie Pie is an ultra-indulgent dessert that combines the soft chewiness of a giant cookie with a creamy pistachio filling and pockets of sweet white chocolate. The outside is golden, buttery, and slightly crisp, while the inside stays gooey, rich, and full of nutty pistachio flavor.

Cookie pies are popular because they offer the comfort of a cookie with the drama of a cake — and this one is no exception. It’s perfect for parties, celebrations, or as a show-stopping treat to slice and share.

Ingredients

For the Cookie Dough

• 220 g unsalted butter, softened
• 200 g light brown soft sugar
• 100 g caster sugar
• 1 large egg
• 1 tablespoon milk
• 1½ teaspoons vanilla extract
• 450 g plain (all-purpose) flour
• 1 teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• 1 teaspoon salt
• 175 g white chocolate chips
• 100 g chopped pistachios

For the Filling

• 700 g pistachio cream spread
• 200 g white chocolate, cut into chunks
• 50 g chopped pistachios

Optional Decoration (Buttercream)

• 100 g unsalted butter, softened
• 100 g pistachio cream spread
• 200 g icing sugar
• 1½ tablespoons milk
• A small amount of green food colouring (optional)

Step-by-Step Instructions

1. Prepare the tin

Use a deep 8-inch springform tin. Grease the sides lightly and place a circle of baking parchment at the base.

2. Make the cookie dough

1. In a mixing bowl, beat the softened butter, light brown sugar, and caster sugar until creamy and smooth.
2. Add the egg, milk, and vanilla extract. Mix again until fully combined.
3. Add the flour, salt, baking powder, and bicarbonate of soda. Mix until a dough forms.
4. Add the white chocolate chips and chopped pistachios. Mix briefly to distribute evenly.

3. Divide the dough

• Split the dough into three equal portions.
• Press the first portion into the base of the prepared tin.
• Press the second portion around the sides of the tin to create a deep cookie shell.
• Wrap the third portion and leave it aside at room temperature.

4. Prepare the filling

1. Slightly warm the pistachio cream spread in the microwave so it becomes pourable.
2. Pour half of it into the cookie shell.
3. Add half the chopped pistachios and half the white chocolate chunks.
4. Pour the remaining pistachio cream on top.
5. Add the rest of the pistachios and white chocolate.
6. Freeze the filled tin for 1 hour.

5. Add the top cookie layer

• Take the remaining portion of dough and flatten it into a circle.
• Place it on top of the pie and seal the edges well so the filling is enclosed.
• Return the tin to the freezer for another 1 hour.

6. Bake

1. Preheat the oven to 180°C (fan) or 400°F.
2. Place the cookie pie (still in the tin) on a baking tray to catch any leaks.
3. Bake for 25–30 minutes until golden.
4. Remove from the oven and allow it to cool completely.

7. Chill

• Once cooled, place the cookie pie (still in its tin) in the refrigerator for 4–5 hours, or ideally overnight, so it firms up for slicing.

8. Optional: Make the pistachio buttercream

1. Beat the butter until pale and creamy.
2. Add the pistachio cream spread and mix.
3. Add the icing sugar and milk.
4. Add a touch of green colouring if desired.
5. Pipe the buttercream around the edge of the cooled cookie pie and decorate with pistachios and white chocolate chips.

Storage

• Store slices in an airtight container at room temperature for 3–4 days.
• You can freeze slices for up to 3 months.

Why This Recipe Works

• The cookie dough bakes into a golden shell that stays soft and chewy.
• The pistachio cream filling creates a gooey center that contrasts beautifully with the cookie exterior.
• Freezing before baking ensures the filling stays inside and the pie holds its shape.
• White chocolate adds sweetness that balances the nutty intensity of pistachios.