SWEET CORN MOUSSE PIE

SWEET CORN (Frozen) MOUSSE PIE

As promised. If there are typo errors, I'm sorry, super in a hurry!

For the Crust:
250 grams – arrowroot cookies, osterized ( I used this because it was around, but I think any type of neutral cookie/crackers like graham crumbs/crackers can be used)
2 T melted butter

Method:
1. Preheat your oven to 350deg F.
2. Mix crumbs and melted butter together. You can add more butter, but the less crunchy your crust may be.
3. I used 2 pie pans. 6 inch and a 8 inch pie plate/pan. Press your crumb mixture at the sides of the pie plates. After making sure that your sides are all finished, then do the bottom. You can use your hands or the bottom of a glass to make sure that everything is level.
4. Put the pie crusts in the oven and bake until golden (since my cookie crumbs were white) or for graham cookies (until the crust looks set) approximately 5-10 minutes. Set aside to cool.

For the Filling:
1 can creamed corn (it was what I had lying around the house. If you have sweet corn or even regular corn available to you, use that! But then you have to cook it first, for regular corn, add sugar to your boiling liquid. Cut your kernels from the cooked cob)
½-1 cup sugar
¼ cup butter, unsalted
2 C All Purpose Cream
1 C All Purpose Cream (for decoration)
Boiled corn kernels (for decoration-optional)

Method:

1. I start by placing all my cream in the freezer/refrigerator.They have to cool enough to form stiff peaks later.
2. In a saucepan, melt your butter. Add your cooked/canned corn. Saute in the butter for a 1-2 minutes. (If you are using canned corn or freshly boiled corn, add about ½ cup more of All Purpose Cream to this recipe and add it to your sautéed corn)
3. Add your sugar starting from ½ cup (or even less), depending on your taste preference. (I put about ¾ cup in my creamed corn). Stir until the sugar has melted. It should be thick but not overly so.
4. Osterize/Puree your corn mixture. Strain mixture, and set aside to cool.
5. When the corn mixture has cooled, place all your 2C of your cream in a bowl and start whipping til you reach medium-stiff peaks.
6. Fold in your corn mixture in about 2-3 batches. Be careful not to knock all the air out of your whipped mixture.
7. At this point, your crust is cooled as well, so you put your cream corn mixture into the pie crusts and refrigerate.
8. When the mixture has set, in about 5 hours unless you do the chef’s tip below. Layer on your last bit of cream and decorate the top. Add your boiled corn kernels as decoration.
9. The end product will taste like corn ice cream popsicles with a crunchy crust.

Chef’s notes:
• I was thinking to do this with gelatin for the frozen mousse pie to set earlier: add 1 T of gelatin that has been dissolved in ¼ cup hot water to your corn mixture before folding into whipped cream mixture. Make sure that the corn mixture and the gelatin are almost the same temperature, so there are no lumps of gelatin in your pie. But this is just in my head and I haven’t tested the gelatin part ok?
• You can also use this recipe as a frozen mousse dessert and not as a pie, you can scoop the mixture out. It will give you an almost ice cream like texture without churning.
• Some people didn’t wait for the mousse to set and just waited for it to semi-set, so the pie turned into something like a cream pie. So all good as well.
• This is a basic recipe. I’m sure you can do lots of stuff more with it. You can even substitute corn and just put bananas or strawberries. And you can eye the ingredients (cream, sugar, etc) since the baking part is just the crust.