Mix the Dawn Balance Vegan Cookie Mix with vegan margarine and water on medium speed for 3-5 minutes or until fully combined, then fold in Dawn Chocolate Chunks until evenly distributed. Repeat the same steps for both the Plain and Chocolate Mixes
Grease a pie dish and thinly line with the types of cookie dough, then push down evenly and up the sides. Line with parchment paper and baking beans and blind bake for 30 minutes.
Tip: With any extra dough make mini cookies to be used for decoration.
Whip up 500g of vegan cream, and heat up 100g of Dawn Glossy Icing - Chocolate.
Fold the warmed chocolate icing into the cream and pour into the cooled pie crust. Then place in the fridge to firm up.
Whip up the 300g vegan cream with the icing sugar and add a dash of vanilla flavour if you desire, until you receive soft peaks.
When thepie filling has cooled and firmed up add the whipped cream on top of the pie and decorate with mini cookies or chocolate sprinkles.