Frozen Cookie Dough Pie

At Brochu’s Family Tradition in Savannah, GA—one of our Best New Restaurants of 2023—pastry chef Georgia Vinzant uses a house-made deep-dish pastry crust as the base for this delightful layered pie filled with ganache, vanilla semifreddo, and nuggets of cookie dough. But it is no less delicious (and far simpler) made with a store-bought graham cracker crust. Be sure to source a 10" crust—anything smaller will overflow. To make the process easier, break down the work over the course of a couple days: Make the cookie dough pieces and fill and freeze the ganache one day, and then finish assembling the next.

As the cookie dough in the pie is raw, we recommend using commercially heat-treated flour to avoid food safety concerns.