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Legacy Pan Cookie Pie


220g salted butter (room temperature)
220g brown sugar
100g white sugar
1 egg
½ tsp vanilla extract
400g plain flour
½ tsp baking soda
½ tsp baking powder
150g milk chocolate 
150g dark chocolate 
1 tbsp grape seed oil


Vanilla ice cream 

Fried dried Raspberries


Preheat oven to 180°C

Beat together the butter, brown sugar, and white sugar until light and fluffy 

Combine the egg and vanilla to the butter mixture 

In another bowl, combine the flour, baking powder and baking soda

Sift into the butter mixture and mix until just combined 

Roughly chop the chocolate and mix into dough

Using a paper towel, spread the grape seed oil on an Ironclad Legacy Pan

Empty the cookie dough into the oiled pan, and press the dough to evenly spread out

Bake for 30 minutes or until there are some golden patches on top

Cool the cookie pie in the pan 

Serve with a big scoop of vanilla ice cream and a generous sprinkling of freeze dried raspberries

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