ArabianCuisineDessertsFrenchIndianItalianMainsPakistani

Frozen Cookie Dough Pie

45 min Cook
0
14
0
Share
Scroll to recipe
Copy of NomNom Recipes 1 15


At Brochu’s Family Tradition in Savannah, GA, a restaurant we’ve recognized as one of the Best New Restaurants of 2023, pastry chef Georgia Vinzant crafts a delectable layered pie. It features a house-made deep-dish pastry crust as its foundation, which serves as the canvas for a delightful combination of ganache, vanilla semifreddo, and nuggets of cookie dough. However, you can also enjoy a similarly delicious and much simpler version of this pie by using a store-bought graham cracker crust. Just ensure you acquire a 10-inch crust, as anything smaller may result in overflow.

Dough Pie
nomnomwow.com Frozen Cookie Dough Pie

To make the process more manageable, consider breaking the work into two days. On the first day, you can prepare the cookie dough pieces and fill and freeze the ganache. Then, on the following day, complete the assembly.

It’s important to note that the cookie dough within the pie is raw, so for safety reasons, we recommend using commercially heat-treated flour to eliminate any food safety concerns.

Frozen Cookie Dough Pie

maimoona
At Brochu’s Family Tradition in Savannah, GA, a restaurant we've recognized as one of the Best New Restaurants of 2023, pastry chef Georgia Vinzant crafts a delectable layered pie. It features a house-made deep-dish pastry crust as its foundation, which serves as the canvas for a delightful combination of ganache, vanilla semifreddo, and nuggets of cookie dough. However, you can also enjoy a similarly delicious and much simpler version of this pie by using a store-bought graham cracker crust. Just ensure you acquire a 10-inch crust, as anything smaller may result in overflow.
prep time
15 mins
cooking time
45 min
servings
2
total time
1 hour

Equipment

Ingredients

  • GANACHE

  • ½ cup (90 g) bittersweet chocolate chips (preferably Guittard 63%)

  • 2 Tbsp. light corn syrup

  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

  • 1¼ cups heavy cream, divided

  • 1 10"-diameter store-bought graham cracker crust

  • COOKIE DOUGH

  • 4 Tbsp. unsalted butter, room temperature

  • ¼ cup (packed; 50 g) light brown sugar

  • 1 tsp. vanilla bean paste or vanilla extract

  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

  • 2 Tbsp. whole milk

  • 1 cup (125 g) all-purpose flour, preferably commercially heat treated

  • ⅓ cup (60 g) bittersweet chocolate chips (preferably Guittard 63%)

  • SEMIFREDDO AND ASSEMBLY

  • 1¾ cups heavy cream, divided

  • 4 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided

  • 4 large egg yolks

  • ⅓ cup (67 g) granulated sugar

  • 1 Tbsp. crème de cacao

  • 1 Tbsp. vanilla bean paste or vanilla extract

  • ½ cup chocolate puffed rice cereal

Instructions

1

GANACHE

Begin by placing ½ cup (90 grams) of bittersweet chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring 2 tablespoons of light corn syrup, ½ teaspoon of Diamond Crystal salt or ¼ teaspoon of Morton kosher salt, and ½ cup of heavy cream to a simmer, occasionally whisking. Pour this mixture over the chocolate chips and vigorously whisk until the chocolate has melted, resulting in a smooth mixture. Add the remaining ¾ cup of heavy cream and stir with a rubber spatula to combine. Cover the ganache with a lid or plate and refrigerate for at least 1 hour, but you can leave it for up to 12 hours.
2
After chilling, transfer the ganache to the bowl of a stand mixer fitted with the whisk attachment. Beat it on medium until it forms medium peaks, which should take around 4 minutes. Scrape the whipped ganache into a 10-inch store-bought graham cracker crust and use an offset spatula or a spoon to smooth it. Allow the ganache to freeze, and it should become firm to the touch in about 1 hour.
3

COOKIE DOUGH

For the cookie dough, start by beating 4 tablespoons of unsalted butter (at room temperature), ¼ cup (packed; 50 grams) of light brown sugar, 1 teaspoon of vanilla bean paste or vanilla extract, and ½ teaspoon of Diamond Crystal salt or ¼ teaspoon of Morton kosher salt in a clean bowl of a stand mixer fitted with the paddle attachment on medium speed. Beat until the mixture becomes very pale and fluffy, which should take about 4 minutes. Add 2 tablespoons of whole milk and mix on low until combined, even if it appears slightly curdled, about 1 minute. Scrape down the sides of the bowl, add 1 cup (125 grams) of all-purpose flour (preferably commercially heat-treated), and mix just until incorporated, which should take around 1 minute. Add ⅓ cup (60 grams) of bittersweet chocolate chips and mix while scraping the bottom and sides of the bowl until everything is combined.
4
Transfer the dough onto a large sheet of plastic wrap and wrap it loosely. Roll it out until it's about ¼ inch thick, making sure to keep it contained within the plastic wrap. Freeze the dough until it becomes solid, which should take about 1 hour.
5
Once the dough is solid, transfer it to a cutting board, remove and discard the plastic wrap, and cut the dough into ¼-inch cubes. They don't have to be perfectly uniform. Transfer these cubes to an airtight container and freeze them until you're ready to use them.
6

SEMIFREDDO AND ASSEMBLY

In the clean bowl of a stand mixer fitted with the paddle attachment, beat ¾ cup of heavy cream and ½ teaspoon of Diamond Crystal salt or ¼ teaspoon of Morton kosher salt on medium speed until it forms medium peaks. Then, transfer this whipped cream to a small bowl and refrigerate it.
7
Now, in the same stand mixer bowl (there's no need to wash it), place 4 large egg yolks and ⅓ cup (67 grams) of granulated sugar. Whisk them together vigorously by hand to combine thoroughly. Place the bowl over a small saucepan of gently simmering water, ensuring that the bowl does not touch the water. Cook this mixture while whisking constantly until the sugar is completely dissolved, and the mixture becomes warm to the touch. This usually takes about 6 to 8 minutes. Remove the bowl from the heat and attach it to the stand mixer. Add the whisk attachment and beat the egg mixture on high speed until it becomes very light, thick, and reaches room temperature, which typically takes 5 to 7 minutes. Whisk in 1 tablespoon of crème de cacao and 1 tablespoon of vanilla bean paste or vanilla extract. Add one-third of the reserved whipped cream and, using a large rubber spatula, gently fold until combined. Add the remaining whipped cream in two batches, folding after each addition. Finally, gently mix in the previously prepared cookie dough pieces.
8
Spread the semifreddo mixture evenly over the ganache in the crust. Use an offset spatula to smooth the surface, although the crust will be quite full. Cover the pie with plastic wrap, ensuring it presses directly onto the surface, and freeze until it becomes firm, which should take at least 6 hours.
9
When you're ready to serve, allow the pie to sit at room temperature for about 10 minutes before cutting it into 12 wedges.
10
Meanwhile, in the clean bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup of heavy cream and ½ teaspoon of Diamond Crystal salt or ¼ teaspoon of Morton kosher salt. Pile the whipped cream on top of the pie, swirling it to cover the filling. Chill the pie in the freezer for 10 minutes.
11
Step 11 Before serving, sprinkle ½ cup of chocolate puffed rice cereal on top.
0
14
0
Share
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

×
ArabianBreadsChickenChineseCuisineFrenchFriedIndianItalianKoreanMainsMeatPakistaniQuick & Easy

Henry’s Crispy Fried Chicken Burger

20 mins Cook