Mini Egg Blondie Cookie Pie

Take your favourite dessert recipes and throw them away, because this is all of them mashed into one - a delicious Blondie Chocolate Pie, covered in mini-eggs!

Done in 6 hours

Ori Goldberg

Dish by Ori Goldberg

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Mini-egg blondie cookie dough, rolled out into pie crust, blind baked, filled to the brim with chocolate custard, topped with whipped cream and loads more mini eggs. No better way to bring in Easter!


Preheat your oven to 175°c, and prepare a pie dish by brushing with softened butter, and lining with parchment paper.

Melt your butter in the microwave, in 30 second intervals, and whisk in the sugar. Let cool to barely warm, and whisk in the whole egg, egg yolk, and vanilla until smooth. Stir in the salt, baking powder and flour until a thick cookie dough is made. Mix in those most valuable mini eggs and let chill for 15 minutes.

Roll out into a roughly 3-inch thick sheet and lay over your pie dish, pressing into the sides. Cover with more parchment paper, cover with raw rice, and bake for 25-35 minutes. Once cooked, let cool for 10 minutes before removing from the dish to let cool completely.

For the chocolate custard, mix together the milk, vanilla and all but 1 tbsp of sugar and cocoa powder in a saucepan. Bring to a steam and turn off the heat to steep for 15 minutes. Whisk together the egg yolks and 1 tbsp sugar until light and fluffy, before adding the flour and whisking to combine.

Slowly add your warm milk to the eggs, whisking constantly. Pour the mixture back into the saucepan, with the chopped up chocolate and heat until thick and bubbling. Sieve, cover with cling film, and let cool completely.

Pour the cooled custard into your blondie cookie pie base, spreading with a spatula and let set for an hour. Cover with whipped cream, and place on even more mini eggs to really bring in that Easter cheer.

Enjoy shared, or not!

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Ori Goldberg

Ori Goldberg

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