Ingredients
Method
- Preheat oven to 180°C (160°C fan forced). Lightly grease an 8 x 1/3 cup capacity non-stick muffin pan.
- Prepare Cookie Pie mix according to packet instructions. Divide dough into 8 portions (approx. 60g each), then divide each portion into 2/3 ball for base (40g) and 1/3 ball for lid (20g). Using your fingertips, press the 2/3 size ball into the base and sides of muffin pan coming approx. ¾ of the way up the sides. Spoon 1 tablespoon of desired filling into each case.
- Flatten the lid ball using your fingers on a chopping board until 7cm in diameter. Run a butter knife under disc to loosen and transfer on top of fingers and press to secure to base. Bake for 20-25 mins or until a light golden brown. Allow to cool in the pan for 5 mins before removing and serving.
Top Tips
- To make these warm and delicious again once cooled, heat for 20 secs in the microwave and allow to stand for 1 min before eating.\
- Try half peanut butter / half strawberry or raspberry jam for a Peanut Butter & Jam inspired pie.
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