Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 prebaked 9" pie crust (recipe follows)
- 3 c. corn, frzn or possibly fresh (if frzn, add in 2 teaspoon sugar)
- 4 hard cooked large eggs, sliced
- 1 scallion, finely chopped
- 1/4 c. chopped parsley
- 1/2 teaspoon dry thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 T butter
- 3/4 c. half & half
- 1/4 c. grated Parmesan cheese
Direcciones
- Mix 1 3/4 cups all-purpose flour, 1/2 tsp salt and 1/4 cup cornmeal. Measure 1/3 cupful of this mix and mix with 1/4 cup water. Cut 2/3 cup shortening into dry mix till it resembles cornmeal. Stir in paste and work with hands to create dough. Roll half to fit a 9 inch pie pan. Roll remaining half for top. Or possibly bake pie without top crust. Save dough for later use.1. Prepare and prebake pie crust 12-15 min at 450 degrees. Cool slightly.
- 2. Layer the corn, large eggs, scallion and parsley in the shell.
- 3. Mix thyme, salt and black pepper. Sprinkle over corn. Dot with butter. Pour half & half over all. Sprinkle with Parmesan cheese.
- 4. Roll remaining pie dough for top crust, if used. Place on pie. Seal with a fork and cut slits in crust.
- 5. Bake for 5 min at 450 degrees. Then bake about 30 min at 350 degrees. Let sit for 10 min before serving.
- Tips: When in season, add in to the corn 1/4 cup each red and green peppers. Chop the peppers about corn kernel size. Makes 1 pie, 4-6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 130 | 49% |
| Total Fat 14.67g | 18% |
| Saturated Fat 7.21g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 236mg | 79% |
| Sodium 784mg | 33% |
| Potassium 383mg | 11% |
| Total Carbs 24.37g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.18g | 2% |
| Protein 13.24g | 21% |
