Summer’s in Vegas are seriously brutal! Even though we all know it’ll be crazy hot we all still complain like it’s something totally abnormal.
Anyways, ice cream at this time of the year could not get any better.
I first saw this pie whilst watching ‘Mind of a Chef’ on Netflix. It seriously is one of my all time fave series. I blame David Chang for my obsession with Ramen because of this series. Also, I was introduced to one of my newest baking heroes, Christina Tosi. To say she is brilliant is an understatement. I love her creativity and everything she makes looks so damn good.
Therefore, I decided to man up and try something a little bit different this week.
Christina makes these incredible Corn Cookies and then turns the cookies into a pie crust with ice cream filling. Perfect for this crazy ass heat.
First you’ll need to make the Corn Cookies,
16 Tbsp Butter, at room temperature (2 sticks)
1 1/2 Cups Sugar
1 1/3 Cups flour
1/4 Cup Corn Flour
2/3 Cup Freeze-Dried Corn Powder (You can purchase at Whole Foods)
3/4 Tsp Baking Powder
1/4 Tsp baking soda
1 1/2 Tsp Kosher Salt
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature–they will not bake properly.
Heat the oven to 350°F.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.
Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
For the Ice Cream Pie (makes one 10″ pie),
3 Corn Cookies
1-2 Tbsp of Softened Unsalted Butter
1/8 Tsp of Salt
2 Pints of Strawberry Ice Cream (defrosted in the refrigerator for 10-15 minutes)
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 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 hours or overnight to allow ice cream to freeze hard before slicing and serving.