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 Pastry on bottom, filled next with cut corn nibs, sliced eggs, salt and pepper....waiting for the top crust. |
 Corn pie in a square pan before baking. |
 One small serving of corn pie. |
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This is a savory pie that was served as a main meal, usually lunch. Really great when fresh corn is available, but good with frozen corn, too.
Ingredientes
- 1 doz. ears fresh white corn (or 2 packages frozen corn)
- 4 hard boiled eggs
- 1 c. milk (maybe a little more, if needed)
- 4 Tbsp. butter
- Your favorite pie crust (or 1 ready-made double pie crust)
Direcciones
- Put corn into pie shell in a deep dish.
- Cut eggs over the top.
- Pour in milk and top with butter.
- Salt and pepper, to taste.
- Put on top pie crust, and cut vents.
- Bake on a cookie sheet at 375 deg. for about 45 minutes, or until golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 318 | |
| Calories from Fat 173 | 54% |
| Total Fat 19.48g | 24% |
| Saturated Fat 9.4g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 237mg | 10% |
| Potassium 263mg | 8% |
| Total Carbs 33.68g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.23g | 3% |
| Protein 4.61g | 7% |
Comentarios
27 de Septiembre de 2012Corn pie was a staple in our household as I was growing up in Lancaster County, PA. This is the way my mother made it and my dad would add additional warm milk after dishing his serving. The taste is indescribable and is less a taste than it is an experience. Now this is good eating.
