Strawberry Ice Cream Pie with Corn Crust

Strawberry Ice Cream Pie with Corn Crust

YOU WILL NEED:

for pie:

makes one 10" pie.

three (3) corn cookies (recipe to follow)
1-2 tablespoons of softened unsalted butter
1/8 teaspoon of salt
two (2) cartons of Häagen-Dazs strawberry ice cream (defrosted in the refrigerator for 10-15 minutes)

for corn crust:

makes 18 cookies.

two (2) sticks of unsalted butter
1 ½ cups of sugar
1 egg
1 ? cups of all-purpose flour
? cup of freeze dried corn ground into a powder
¾ teaspoon of baking powder
¾ teaspoon of baking soda
1 ½ teaspoons of salt

DIRECTIONS:

for pie:

put the cookies in a food processor or mixing bowl and start pulsing or mushing them up, making sure you don't have any large pieces left whole. pulse or mix in by hand the softened butter and salt to keep the cookie mixture pliable as a pie crust and balanced in flavor.

just like molding a graham cracker crust, use your palm and fingers to press the broken cookies into the bottom and sides of a pie tin. start from the center, and move your way out. you're trying to get as even of a crust as possible.

when the Häagen-Dazs strawberry ice cream has tempered in the fridge and is spreadable, scoop it into the crust. pat down the ice cream with the back of the spoon or offset spatula and spread evenly across the corn cookie pie shell.

freeze up to two (2) hours or overnight to allow ice cream to freeze hard before slicing and serving.

tricks of the trade: for corn cookies:

the secret to the corn cookie is ground freeze-dried corn. the cookie itself is very sweet and buttery – the way that good corn on the cob is – but it also has a fair amount of salt, which brings the flavor of corn forward in a way that makes you think you're tasting it for the very first time.

preparation:
preheat oven to 375°F.

combine the butter and sugar in a stand mixer fitted with the paddle attachment, and cream them on medium-high speed for 2-3 minutes until fluffy and pale yellow in color. scrape down the sides of the mixing bowl with a spatula.

with the mixer at low speed, add the egg. increase the mixer speed to medium-high again and start a timer for an additional 3-4 minutes in order to bond the sugar, butter and egg together fully.

take the speed down to low and add the dry ingredients. mix just until the dough comes together, and for no longer than 60 seconds. scrape down the sides of the bowl with a spatula.

scoop the cookie dough with a scoop or spoon into ping pong ball sized rounds. arrange cookie dough 3-4 inches apart from one another on a lined baking tray. bake the corn cookies at 375oF for 10-15 minutes.

cool the cookies completely on the sheet pan before transforming into corn cookie crush or transferring to an air-tight container for storage. at room temperature, corn cookies will keep fresh for five days. in the freezer, they'll stay fresh for a month.

tricks of the trade:

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