Instructions

1. To make the cookie dough, preheat oven to 180°C/350°F/gas 4.
2. Sift together the dry ingredients and set aside.
3. Combine butter and sugars in a large bowl and beat until well creamed and light in colour. Add the egg and vanilla then beat until fully incorporated. The mixture may look slightly lumpy at this stage.Add the dry ingredients and mix until thoroughly combined, then fold in the chocolate chips.
4. Wrap dough in clingfilm and chill in the fridge for at least 10 minutes. While dough is chilling, butter a 20cm (8inch) or 23cm (9inch) pie dish. (Store bought cookie dough is only enough to fill a 20cm (8inch) dish). Remove cookie dough from the fridge then press dough into the prepared pie dish. Crumple a piece of parchment paper several times to make it more flexible, then gently press parchment on to cookie dough. Fill with baking beans or dried beans/rice.
5. Place pie dish on a baking tray to catch any dough that bakes over the edge of the pie dish. Blind bake in pre-heated oven for 25 minutes, rotating dish halfway so it bakes evenly. Remove from oven and leave to cool for 15-20 minutes. Spoon out baking beads or beans and carefully peel away parchment paper. Return to oven and bake for further 5 minutes just to dry out the surface of the pie crust. Remove from oven and leave to cool completely.
6. While pie crust is cooling, place ice-cream in the fridge to allow to soften.
7. Once pie crust is completely cool, fill with softened ice-cream. Smooth the surface with a spatula or the back of a spoon. Cover with clingfilm and freeze for at 30 minutes.
8. Before serving, place in fridge for 10-15 minutes to allow ice-cream to soften slightly, then decorate with chocolate curls and Maltesers or other chocolate decorations of your choice.
9. Cookie dough can be made ahead of time and kept in the fridge for up to 3 days before baking. To store leftover pie, cover with clingfilm and freeze.