Over-the-top indulgence pie


About eight years ago I did a short stint in a travel agency before I threw in the towel to move to the UK with Beau. My favourite days at the store were when this little old lady came in to book her trips. The instant I saw her I was drawn to her. If Grandma Yetta from the nanny and Magda from Something About Mary were to have a baby (I know this is impossible, but just go with me on this one), then she would be it. Her outfit was tight and bright (but perfect on her well-kept figure), she would sashay around on huge platform heels, her hair was very blonde and perfectly coiffed and her makeup was loud but suited her to a T. She was the definition of fabulous.

It was then, at twenty years of age that I decided I was going to be a cool old person. I want to be fun, friendly and eccentric, I want to be known for my kooky outfits, young-at-heart personality and for my wicked cooking. I’m not a wicked cook yet but I hope that by the age of eighty I am. Both of my grandmothers are brilliant cooks but they do have specialities, one grandma is known for her roast dinners and the other is known for her baking, in particular her scones and shortbread. I want to be known for my pies.

I became obsessed with pies after watching the movie Waitress a few years ago. The movie is about a woman who creates pies inspired by certain moments or situations in her life. I want to do the same.

The other day my first pie recipe idea came to me. I wanted to create an over-the-top indulgent pie made from a few of my favourite foods; cookies, Reece’s Pieces and brownie.

I wasn’t sure how my first attempt was going to go but according to the official Lipstick & Cake taste tester (Beau) it was good.

NOTE: Reece’s Pieces are a chocolate/peanut butter candy from USA. They can be found in specialist greengrocer’s (like the Golden Banana in Top Ryde) and online at www.usafoods.com.au

Introducing my over-the-top indulgent pie…


For choc-chip cookie pie crust

Use my atomic choc-chip cookie recipe

For brownie filling

Use my choc-hazelnut brownie recipe, minus the hazelnuts. Note: You don’t need the icing.


Reece’s pieces chocolate (I used mini pieces)


Preheat oven to 180 degrees.

Follow the cookie recipe to create the cookie dough.

Lightly spray a pie dish with baking spray and then press cookie dough onto the base and sides. You don’t need to use all the cookie dough, just enough to cover.

Add Reece’s pieces to the pie and set aside. Move onto making the brownie batter.

Once you’ve made the brownie batter pour over the Reece’s Pieces.

Smooth the top with the back of a spoon and put into the oven for 30-40 minutes or until firm to touch. Note: if you’re unsure if the pie is cooked, poke a skewer into the top of the pie, if it comes out clean then it’s cooked!

Leave the pie to cool completely before cutting (it’s easier and cleaner to cut once cooled).

Serve with cream, ice cream or enjoy on its own.


Disclaimer: I take no responsibility for any onset of diabetes.


What’s your favourite indulgence? Spill.



2 Responses to “Over-the-top indulgence pie”

  1. March 24, 2013 at 8:24 pm, Nic@diningwithastud said:

    Oh. My. God. YES!


  2. March 19, 2013 at 7:43 am, Mads said:

    That looks amazing!!!


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