Frozen Cookie Dough Pie

Preparation

1. Ganache

   Step 1

   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.

   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 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.

2. Cookie Dough

   Step 3

   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.

   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.

3. Semifreddo and Assembly

   Step 6

   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.

   Step 7

   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.

   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 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.

   Step 11

   Sprinkle ½ cup chocolate puffed rice cereal on top to serve.

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