Dark Chocolate & Walnut Cookie Pie
with Lemon Whipped Cream | Serves 4+
- Milk
- Eggs
- Gluten
- Wheat
- Soy
- Walnut
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Hazelnut
- Gluten
- Wheat
This dessert is for all the cookie lovers who have ever dreamed of their favourite treat supersized, or perhaps even cakesized? Indulge in our irresistible combo of dark chocolate and walnut, topped with zesty lemon whipped cream.
Ingredients
1
lemon
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut.)
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
2 packet
Thickened Cream
(Contains: Milk;)
Not included in your delivery
100 g
butter
(Contains: Milk;)
1 packet
brown sugar
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Zest lemon to get a generous pinch.
• Grease and line the cake tin with baking paper.
• In a small saucepan, melt the butter over medium-high heat, until
beginning to brown, 3-4 minutes. Set aside until slightly cooled, 5 minutes.
• In a large bowl, mix the browned butter and brown sugar with a spatula
until well combined.
• Add the egg and mix until smooth. Stir in basic sponge mix to form a thick
dough.
• Add dark chocolate chips and walnuts and stir until combined.
• Transfer cookie batter into cake tin and flatten with a spatula. Sprinkle over
a pinch of salt.
• Bake for 15-20 minutes or until golden. Allow cookie pie to completely cool
in the tin.
• When cookie pie has cooled, using electric beaters, whisk thickened cream
and lemon zest in a large bowl or jug until soft peaks form and almost
doubled in size, 3-4 minutes.
TIP: If you don't have electric beaters, use a hand whisk!
TIP: For maximum volume, chill both your bowl and cream before whipping.
• Slice cookie pie.
• Serve dark chocolate and walnut cookie pie with lemon whipped cream.
Enjoy!
TIP: Serve with a scoop of your favourite ice cream!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dessert, though some found it overly sweet. The lemon whipped cream was a hit, with suggestions to boost the citrus flavour.
- Suggestions: Consider reducing sugar for those who prefer less sweetness. For a kid-friendly version, try omitting the walnuts.
- Leftovers: The pie keeps well, with one customer reporting it lasted a week.
- Portions: This dessert is quite filling and can serve a group of friends over multiple days.
