Fairy Chocolate Chip Cookie Pie

If a silky custard encased in crisp chocolate chip cookie pastry topped with hundreds and thousands is your idea of heaven, then this is the pie for you!

Cookie Dough Base
2 cups plain flour
1⁄2 teaspoon sea salt
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
3⁄4 cup each milk and dark chocolate buttons, roughly chopped if large
180 grams butter, melted
1 cup brown sugar
1⁄2 cup sugar and 65g of hundreds and thousands
1 free-range egg
1 free-range egg yolk
1 teaspoon vanilla extract

Filling
2 eggs
3 egg yolks
60 grams caster sugar
250 ml milk
250 ml cream freshly grated nutmeg

METHOD

Cookie Dough Base:
Preheat the oven to 180°C.

Combine the flour, salt, baking soda, cinnamon and both chocolates in a medium bowl and set aside.

Combine the butter and both sugars in another bowl. Whisk in the egg, egg yolk and the vanilla extract. Pour into the dry ingredients and stir to combine well.

line a 24 cm loose- based tart tin or pie dish, 3.5 cm deep and scoop the cookie dough into it. Use the bottom of a glass to flatten the base and line the edges. Blind bake for 8-10min.

Filling:

Put the milk and the cream in a saucepan and heat until warm. Do not allow it to boil. Lightly whisk the eggs and sugar in a bowl then whisk in the milk and cream. Place the cookie tart/pie case on a baking tray and pour the custard through a sieve into the case. Grate over a thin layer of nutmeg. Carefully transfer to the oven and bake 25-30 minutes or until still a little wobbly in the centre. Pour over the hundreds and thousands once it it immediately out of the oven to help it stick. Let cool to room temperature before removing from the tin.

Serve with freshly whipped cream on on its own.