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1
Put the corn cookies in the food processor and pulse it on and off until the cookies are crumbled into bright yellow sand.
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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.)
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3
In a bowl, knead the butter and ground cookie mixture by hand until it is moist enough to form a ball.
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4
If it is not moist enough to do so, melt an additional 14 g (1 tablespoon) butter and knead it in.
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5
Using your fingers and the palms of your hands, press the corn cookie crust firmly into a 10-inch pie plate.
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6
Make sure the bottom and the walls of the pie plate are evenly covered.
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7
Wrapped in plastic, the crust can be frozen for up to 2 weeks.
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8
Use a spatula to scrape and spread the cereal milk ice cream filling into the pie shell.
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9
Tap the filled pie against the surface of the counter to even the filling.
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10
Freeze the pie for at least 3 hours, or until the ice cream is frozen and set hard enough to cut and serve.
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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.
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12
Garnish slices of the pie with local fruit of the season.
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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.
