Sweet Corn Cereal MilkTM Ice Cream Pie

• 225 g Corn Cookies (recipe follows) (about 3 cookies)
• 25 g butter, melted, or as needed (2 tablespoons)
• 1 recipe Sweet Corn Cereal Milk Ice Cream Filling (recipe follows)

1. Put the corn cookies in the food processor and pulse it on and off until the cookies are crumbled into bright yellow sand.
2. (If you dont have a food processor, you can fake it till you make it and crumble the corn cookies diligently with your hands into a bowl.)
3. In a bowl, knead the butter and ground cookie mixture by hand until it is moist enough to form a ball.
4. If it is not moist enough to do so, melt an additional 14 g (1 tablespoon) butter and knead it in.
5. Using your fingers and the palms of your hands, press the corn cookie crust firmly into a 10-inch pie plate.
6. Make sure the bottom and the walls of the pie plate are evenly covered.
7. Wrapped in plastic, the crust can be frozen for up to 2 weeks.
8. Use a spatula to scrape and spread the cereal milk ice cream filling into the pie shell.
9. Tap the filled pie against the surface of the counter to even the filling.
10. Freeze the pie for at least 3 hours, or until the ice cream is frozen and set hard enough to cut and serve.
11. If youre saving your slices of heaven for later, you can freeze the ice cream pie, wrapped in plastic, for up to 2 weeks.
12. Garnish slices of the pie with local fruit of the season.
13. At Ssam Bar, we macerate a pint of fresh Tristar strawberries (page 214) with a tablespoon of sugar, a very tiny pinch of salt, and 1/2 teaspoon rice wine vinegar and spoon over the pie slices.

corn cookies, butter, recipe sweet

Taken from www.epicurious.com/recipes/food/views/sweet-corn-cereal-milk-ice-cream-pie-382300 (may not work)