makes one 10" pie and 18 cookies.
3 corn cookies (recipe to follow)
1-2 tablespoons of melted unsalted butter
1/8 teaspoon of salt
2 cartons of Häagen-Dazs® strawberry ice cream (defrosted in the refrigerator for 10-15 minutes)
for corn cookies:
2 sticks of unsalted butter
1 1/2 cups of sugar
1 2/3 cups of all-purpose flour
2/3 cup of freeze dried corn ground into a powder
3/4 teaspoon of baking powder
3/4 teaspoon of baking soda
1 1/2 teaspoons of salt
for cookies: oven to 375 degrees fahrenheit. combine the butter and sugar in a stand mixer fitted with the paddle attachment, and cream them together 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 cookie 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 375 degrees fahrenheit for 10-15 minutes.
cool the cookies completely on the sheet pan before transforming into corn cookie crust 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.
for pie: put 3 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 melted butter and salt to keep the cookie mixture pliable as a pie crust and balanced in flavor.