This was the template, the training-wheels version, for many tasty and elaborate frozen pies that came after it. It’s also the easiest, most crowd-pleasing dessert you can make in a jiffy with some cornflakes and mother recipes you have on hand in your kitchen. Decorate the pie with any fruit you like to put in your breakfast cereal (bananas! strawberries! blueberries!).
Recipe information
Yield
Makes 1 (10-inch) pie: serves 8 to 10
Ingredients
Preparation
Step 1
Using your hands (or a food processor if you prefer), crumble the cornflake crunch clusters to half their size. (The smaller size will make for better distribution of the moisture and fat, creating a nice crunchy crust.)
Step 2
Toss the melted butter into the crumbled cornflake crunch, mixing well. Using your fingers and the palms of your hands, press the mixture firmly into a 10-inch pie tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic, the crust can be frozen for up to 2 weeks.
Step 3
Use a spatula to spread the ice cream into the pie shell. Freeze the pie for at least 3 hours, or until the ice cream is frozen hard enough so the pie is easy to cut and serve. Wrapped in plastic wrap, the pie will keep for 2 weeks in the freezer.
