Dessertsbonappetit5.0
Frozen Cookie Dough Pie
This delightful, triple-layered pie with chunks of frozen cookie dough, chocolate ganache, and vanilla semifreddo makes for a showstopping dessert.
👥 12 Servings👤 Georgia Vinzant📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●spatula
- ●cutting board
📝 Preparation Steps
1
Ganache
2
Place ½ cup (90 g) bittersweet chocolate chips in a medium heatproof bowl. Bring 2 Tbsp. light corn syrup, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ cup heavy cream to a simmer in a small saucepan over medium, whisking occasionally. Pour over chocolate chips and whisk vigorously until chocolate is melted and mixture is smooth. Add remaining ¾ cup heavy cream; stir with a rubber spatula to combine. Cover ganache with a lid or plate and chill at least ⏱️ 1 hour and up to ⏱️ 12 hours.
. light corn syrup2 Tbsp(125 g) all-purpose flour, preferably commercially heat treated1 cup
3
Transfer chilled ganache to the bowl of a stand mixer fitted with the whisk attachment and beat on medium until medium peaks form, about ⏱️ 4 minutes. Scrape whipped ganache into one 10"-diameter store-bought graham cracker crust and smooth with an offset spatula or a spoon. Freeze (unwrapped is fine) until ganache is firm to the touch, about ⏱️ 1 hour.
10"-diameter store-bought graham cracker crust1(125 g) all-purpose flour, preferably commercially heat treated1 cup
4
Cookie Dough
5
Beat 4 Tbsp. unsalted butter, room temperature, ¼ cup (packed; 50 g) light brown sugar, 1 tsp. vanilla bean paste or vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in the clean bowl of a stand mixer fitted with the paddle attachment on medium until very pale and fluffy, about ⏱️ 4 minutes. Add 2 Tbsp. whole milk and mix on low until combined (it may look curdled), about ⏱️ 1 minute. Scrape down sides of bowl, add 1 cup (125 g) all-purpose flour, preferably commercially heat treated, and mix just until incorporated, about ⏱️ 1 minute. Add ⅓ cup (60 g) bittersweet chocolate chips and mix, scraping down bottom and sides of bowl, until combined.
. unsalted butter, room temperature4 Tbsp(125 g) all-purpose flour, preferably commercially heat treated1 cup. vanilla bean paste or vanilla extract1 Tbsp. whole milk2 Tbsp
6
Scrape dough onto a large sheet of plastic and wrap loosely. Roll out to ¼" thick, keeping contained in plastic. Freeze just until solid, about ⏱️ 1 hour.
7
Transfer dough to a cutting board; remove and discard plastic wrap. Cut dough into ¼" cubes (they don’t need to be perfect). Transfer to an airtight container and freeze until ready to use.
8
Semifreddo and Assembly
9
Beat ¾ cup heavy cream and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in the clean bowl of a stand mixer fitted with the paddle attachment on medium until medium peaks form; transfer to a small bowl. Cover whipped cream and chill.
10
Place 4 large egg yolks and ⅓ cup (67 g) granulated sugar in same stand mixer bowl (no need to wash) and whisk by hand to vigorously combine. Place bowl over a small saucepan of gently simmering water (make sure bowl does not touch water) and cook, whisking constantly, until sugar is dissolved and mixture is warm to the touch, 6–⏱️ 8 minutes. Remove from heat and fit bowl on stand mixer. Attach whisk and beat egg mixture on high speed until very light, thick, and room temperature, 5–⏱️ 7 minutes. Whisk in 1 Tbsp. crème de cacao and 1 Tbsp. vanilla bean paste or vanilla extract. Add one third of reserved whipped cream and, using a large rubber spatula, gently fold until combined. Add remaining whipped cream in 2 batches, folding to combine after each. Add cookie dough pieces and mix gently to incorporate.
(125 g) all-purpose flour, preferably commercially heat treated1 cuplarge egg yolks4. crème de cacao1 Tbsp. vanilla bean paste or vanilla extract1 Tbsp
11
Scrape semifreddo over ganache in crust; smooth surface with offset spatula (crust will be very full). Cover with plastic wrap, pressing directly onto surface, and freeze until firm, at least ⏱️ 6 hours.
12
When ready to serve, let pie sit at room temperature ⏱️ 10 minutes, then cut into 12 wedges.
13
Meanwhile, beat remaining 1 cup heavy cream and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in the clean bowl of stand mixer fitted with whisk attachment. Pile whipped cream on top of pie, swirling to cover filling. Chill in freezer ⏱️ 10 minutes.
14
Sprinkle ½ cup chocolate puffed rice cereal on top to serve. Do Ahead: Pie (without toppings) can be made 3 days ahead. Keep frozen.
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