Ruby’s Cookie Pie

Recipe created by Ruby Clemans from Torquay for the Vegetarian Society’s ‘Surprisingly simple’ member recipe competition, part of National Vegetarian Week 2013.

  • Serves 12

  • Preparation 30 mins

  • Cooking 1 min

A little of this deliciously indulgent dessert goes a long way.

Ruby’s Cookie Pie
  • Dairy-Free

  • Low Fat

  • Nut-Free

Ingredients

For the pie base
  • 110g dairy free margarine
  • 250g plain flour
  • 80g sugar
  • 1 egg (*or egg substitute)
For the cookie filling
  • 2 eggs (*or egg substitute)
  • 65g plain flour
  • 115g sugar
  • 100g brown sugar
  • 70g dairy free margarine, softened
  • 150g dairy free chocolate chips

Method

  1. Preheat oven to 160ºC/gas mark 3.
  2. For the base: crumb together the margarine and flour then add the sugar and mix in the egg*. Roll out the mixture and put into pie dish.
  3. For the filling: beat the eggs* in large mixing bowl, until foamy.
  4. Beat in the flour, granulated sugar, brown sugar and, finally, margarine.
  5. Stir in chocolate chips and spoon the mixture into the pie base.
  6. Bake for 55-60 minutes. Cool slightly on wire rack. Serve warm.
Nutrition per serving
  • Calories

    267.5 kcal

  • Fat

    5.5g

  • Saturates

    2.6g

  • Protein

    4.9g

  • Carbs

    53.5g

  • Sodium

    25.9mg

  • Sugar

    (33.3)g

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