Prepare pie tin/ aluminum mold (can grease with white shortening). Preheat oven to 180C.
Mix all cookie ingredients for 3-4 minutes, until you have a dough.
Chill dough first if you feel it is too soft/ warm.
Scale 280g of dough to press down on the bottom of the molds. You can also opt to roll it out like a pie dough. Dock and blind bake for about 10 mins. Cool slightly.
Pipe filling inside and level throughout. Scale another 180g of dough for the covering, Rollout thinly and cover the whole pie, sealing the edges in a decorative twirl or pressing down with a fork. Slash the tops with vents as if it were a pie crust.
Bake for about 20-25 minutes. Cool.
Simply dust with powdered sugar or serve with a spoonful of whipped cream on top.