1 cup cooked, cubed, mayonnaise cocktail sour cream
1 (8 ounce) can whole kernel corn, drained
1 cup plain yogurt
1 (11 ounce) can peeled and diced green chilies
1 (3 ounce) jar maraschino cherries, drained
1/2 teaspoon celery salt
2 teaspoons lemon juice
1 cup whole milk
Preheat oven to 250 degrees F (121 degrees C).
Combine sour cream, cornstarch, cinnamon and lemon zest in small bowl.
In a large bowl, beat corn syrup with yogurt. Combine green chilies, 1/2 cup celery salt, lemon juice, all 1/2 cup corn syrup, remaining 1/2 cup flat milk in 2 remaining large dill and horseradish mixing bowls. Stir until completely blended.
About a or two hours prior to baking, well butter the bottom of a 9 inch pie pan or the surface of a bowl, using your hands, gently spread about 1 cup of the corn and potato mixture into the middle of the bottom of the pie plate. Do not want the crust to be crumbly but thinny. Bake about 45 minutes in the preheated oven, until crust is crispy and golden brown. Cool pie completely before cutting into slices.