Frozen Cookie Dough Pie

Ganache

Step 1

Place½ cup (90 g) bittersweet chocolate chipsin a medium heatproof bowl. Bring2 Tbsp. light corn syrup,½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and½ cup heavy creamto 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 remaining¾ 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.

Step 2

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 intoone 10"-diameter store-bought graham cracker crustand smooth with an offset spatula or a spoon. Freeze (unwrapped is fine) until ganache is firm to the touch, about 1 hour.

Cookie Dough

Step 3

Beat4 Tbsp. unsalted butter, room temperature,¼ cup (packed; 50 g) light brown sugar,1 tsp. vanilla bean paste or vanilla extract, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin the clean bowl of a stand mixer fitted with the paddle attachment on medium until very pale and fluffy, about 4 minutes. Add2 Tbsp. whole milkand mix on low until combined (it may look curdled), about 1 minute. Scrape down sides of bowl, add1 cup (125 g) all-purpose flour, preferably commercially heat treated, and mix just until incorporated, about 1 minute. Add⅓ cup (60 g) bittersweet chocolate chipsand mix, scraping down bottom and sides of bowl, until combined.

Step 4

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.

Step 5

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.

Semifreddo and Assembly

Step 6

Beat¾ cup heavy creamand½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin 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.

Step 7

Place4 large egg yolksand⅓ cup (67 g) granulated sugarin 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 in1 Tbsp. crème de cacaoand1 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.

Step 8

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.

Step 9

When ready to serve, let pie sit at room temperature 10 minutes, then cut into 12 wedges.

Step 10

Meanwhile, beat remaining1 cup heavy creamand½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin 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.

Step 11

Sprinkle½ cup chocolate puffed rice cerealon top to serve.

Do Ahead:Pie (without toppings) can be made 3 days ahead. Keep frozen.