I was looking for a frozen dessert to make, after I whipped up a frozen grasshopper pie last weekend. (The grasshopper pie is good, but it’s not retro.) So I picked a recipe which was really just ice cream in a homemade crust. It’s not fancy, but I thought it would be hard to mess up.
Two-Tone Frozen Pie
1/2 cup butter or margarine
1/3 cup sugar
4 cups corn flakes, crushed
2 pints ice cream (2 flavors)
1/2 cup whipping cream
Melt shortening and add sugar. Combine with corn flakes. Press firmly into 9-inch pie-pan. Chill in refrigerator. For the filling we have used raspberry sherbet and chocolate ice cream, but any combination may be used. After filling, put pie in freezer to harden the ice cream. Whipped cream topping may be added and frozen before pie is wrapped, or topping may be put on just before serving. Wrap the pie if you plan to store it longer than 24 hours. Serves 6 to 8.
Here are the ingredients. Before I went shopping for ingredients, I probably hadn’t had corn flakes in my domicile since high school. I actually like them a fair amount, but I just don’t eat much breakfast cereal any more. For the filling, I bought whichever brand of premium ice cream was on sale at two for one, selecting peach and black raspberry chip. (The jar has sugar in it, but it’s almost empty, so you can’t see it.)
Here are the corn flakes, before I crushed them.
After I broke them up, I was ready to mix in the sugar and melted margarine to make the crust.
Mixing it was pretty much like mixing up a graham cracker crust.
The texture was a bit lighter when I tasted the mixture though.
Crumb crusts like this, usually graham cracker, are typically baked briefly before being cooled. This hardens it slightly, forming a sorta-solid crust. Our two-tone frozen pie crust, however, is only cooled. (FORESHADOWING!)
It was trickier than I expected, filling the pie with ice cream. I left the ice cream out for a few minutes so that it might soften a bit. Having softer filling helped a bit, but it was still a challenge to cram the ice cream into the bottom corners of the pan.
(Incidentally, there was no indication on the page with the recipe of what pattern the ice cream was supposed to make, so I decided on concentric rings. I later discovered there was an image of the pie in the background of another page image—as shown above.)
The peach ice cream went inside the black raspberry. Then I smoothed out the top, in preparation for being frozen overnight covered in foil.
Here it is the next day, ready to be served. The raspberry ice cream settled a bit overnight, into the corner around the outer rim.
And with a little whipped cream, it was ready to eat.
For something that was little more than ice cream, whipped cream and a crust, it did have a significant weakness: the crust. The texture was unusual, yet very familiar. It was exactly what you’d expect from corn flakes left a bit too long in a moist environment: a little mushy and not intensely flavorful. (Later on, bits of the crust proved to be rather difficult to get off the plates as well, just like breakfast cereal that’s sat too long in a tiny bit of remaining milk.)
While it is very straightforward, and makes a nice make-ahead dessert to enjoy on a hot summer night (such as we’ve all been having recently), stick with a graham cracker crumb crust that has more structure and flavor. Try to pick flavors of ice cream that will complement one another, and of course flavors you enjoy — which was a great success in this dish!