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RECIPE: GINGERBREAD COOKIE PIE KIT

Written by Evelyn Kandris

01 October, 2025

Photo Credit: Petrina Tinslay

COOK TIME
35mins

REST TIME
5 mins or 1.5 hours (depending on serving preference)

ALLERGENS
Dairy, Gluten, Nuts + Eggs

SERVES
8 - 12 people (and a whole lot of love)

Preheat oven to 170C (fan-forced)
Put all the butter in a bowl and whisk until smooth. Use a stand mixer fitted with the paddle attachment if you have one.
One by one, add 2 eggs and 1 egg yolk. To separate an egg, crack the egg carefully and allow the egg white to escape, preserving the yolk in one half of the shell.
Stir in the golden syrup - itʼs okay if the mixture looks slightly split.
Open the bag of Gingerbread Cookie Pie Mix and add to the butter/egg mixture. Mix until just combined, then open and add in the bag of Dark Choc Chips.
Spoon the batter into the tin provided, and sprinkle with the Sprinkling Sugar.
Bake for 30 minutes - 40 minutes or until cooked on the outside, but still fudgy in the centre. If the pie is browning too quickly during cooking, cover loosely with a piece of foil.
Stand to cool for about 5 mins, if serving warm, or up to 1.5 hours.
EAT! Perfect as it is, or even better topped with a scoop of Gelato Messina.