Brown Sugar Cookie Pie
Moderate
8 Servings
20 minutes bake time
Indulge your sweet tooth with this brown sugar cookie pie. Combining the flavours and textures of brown sugar cookies with a flaky gluten free crust, this pie is absolute perfection.
Ingredients
- 1x Jus-Rol Gluten-Free Puff Pastry
- 45g butter (melted and cooled)
- 170g brown sugar
- 2x large eggs
- 1x egg yolk
- 80ml maple syrup
- 80ml double cream
- 2x tsp vanilla
- 220g chocolate chips
- Sprinkle of flaky salt (optional)
Vanilla Cream (Optional) –
- 120ml double cream
- 2x tbsp icing sugar
- 1x tsp vanilla
Equipment required
- Mixing bowl
- Whisk
- Knife
- Piping bag
- Pie dish
- Fork
Method
- To a mixing bowl, add in the brown sugar, eggs and egg yolk and whisk until combined.
- Add in the cream, maple syrup, cooled melted butter and vanilla. Mix again and add in the chocolate chips.
- Remove your gluten-free Jus-Rol pastry from its packaging and press it into your pie dish. Trim the edges of the pastry to remove any excess. With the back of a fork, press the edges of the pastry lightly to create a pattern.
- Pour the liquid mixture into the pastry case (optional – brush the edges of the pastry with an egg or milk wash for a golden finish) and bake at 160 degrees Celsius for 20 – 25 minutes. Cover with foil and bake for another 25 – 30 minutes. The longer you cook the pie, the more solid the filling will be.
- Once baked, leave to stand for an hour. The pie will solidify slightly and will be ready to serve.
