Best Jamies Candy Corn Pie Recipes

LAYERED CANDY CORN PIE

Steps:

• For the cookie crust: Preheat the oven to 350 degrees F. Stir the cookie crumbs, sugar and salt together in a medium bowl until combined. Stir in the butter and continue to mix until the mixture looks like wet sand and holds together when pinched.
• Firmly press the crumb mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake until the crust is set and lightly toasted, 12 to 15 minutes. If the crust puffs while baking, use the bottom of measuring cup to gently press the crust back down while it's still warm. Cool completely.
• For the lemon filling: Once the crust is cool, combine the lemon juice and gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the coconut milk, sugar, turmeric and salt to a blender and blend on medium speed until combined. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the coconut-milk mixture in the blender and puree until smooth. Strain through a fine-mesh sieve into the cooled crust, then refrigerate until set, about 45 minutes.
• For the mango filling: Combine 1/4 cup of the orange juice and the gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the mango, raspberries, sugar, salt, and remaining 1 tablespoon orange juice to a blender and blend on medium speed until smooth and combined, scraping down the sides of the jar with a rubber spatula as needed. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the mango mixture in the blender and puree until smooth. Strain through a fine-mesh sieve directly on top of the set lemon layer, pressing on the solids in the sieve with a rubber spatula to extract as much filling as possible. Spread into a smooth and even layer using an offset spatula, then refrigerate until set, about 45 minutes.
• For the coconut filling: Combine 1/4 cup of the coconut milk and the gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the remaining 3/4 cup coconut milk, sugar, coconut extract and salt to a blender and blend on medium speed until combined. Microwave the coconut milk-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the coconut mixture in the blender and puree until smooth. Strain through a fine-mesh sieve directly on top of the set mango layer, then refrigerate until the filling is firmly set and with only the slightest jiggle when moved, at least 2 hours or up to overnight (wrap tightly in plastic wrap).
• For the toasted meringue topping: Combine the egg whites, sugar, cream of tartar and cornstarch in a large heatproof bowl. Set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water) and cook, whisking constantly, until the sugar dissolves and the egg whites are warm to the touch, 3 to 4 minutes. Remove the bowl from the heat and beat with an electric mixer on medium-high speed until the mixture is light and fluffy and stiff peaks form, about 4 minutes. Beat in the coconut extract, then transfer to a piping bag fitting with a round pastry tip.
• Pipe 1-inch dollops of meringue on top of the pie, layering upward as you go, until all the meringue is used. Use a small kitchen torch to toast the meringue until deep golden brown. Nestle candy corn throughout the toasted meringue, then cut into wedges to serve.

JAMIE'S SWEET AND EASY CORN ON THE COB

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

AWARD-WINNING CORN PIE

Steps:

• Combine crumbs and melted butter, reserving 1/2 cup of crumbs for topping.
• Line a 9" pie pan with remaining crumbs.
• Combine 2 T butter, 1 cup milk, corn and salt.
• Bring to a boil.
• Reduce heat and cook 3 minutes.
• Add flour to remaining 1/4 cup milk; mix to a smooth paste.
• Add slowly to hot corn/milk mixture, stirring constantly.
• Cook 2-3 minutes, or until thick.
• Cool slightly.
• Add onion salt, then add eggs slowly, stirring constantly.
• Pour into crumb-lined pie pan.
• Sprinkle remaining crumbs over top.
• Bake at 400°F for 20 minutes.

PENNSYLVANIA DUTCH CORN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
• Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
• Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

SIMPLE CORN PIE

Steps:

• 1. Preheat oven to 350 degrees. Place one pie crust in 9-10 inch pie pan. Pour in crust both cans of corn, mix in eggs, and salt and pepper to taste. Put top crust on and crimp edges. Cut 3 slits in top crust. Place pie pan on cookie sheet to catch possible spillage. Bake for 40 min. until top crust is done. Cover edges with foil if they are getting to dark. Take out of oven and let sit for 10-15 min. for it to set. Slice and dig in.

JAMIE'S CANDY CORN PIE

Steps:

• 1. CORN: I started with a dozen ears of yellow sweet corn and removed form the husk. Blanched and let cool. I cream styled it from the cobb which yields about 4 cups of fresh corn. Placed in a large mixing bowl, set aside.
• 2. Filling for the pie: In a mixing bowl place the sugar and butter. Blend till crumble. Add one egg at a time and beat until well blended.
• 3. Add in the one can of sweetened condensed milk, vanilla, Amaretto Liqueur or almond extract and beat with the mixer untill creamy.
• 4. Pour into the large mixing bowl of corn and fold together. Add the plain flower then mix well.
• 5. With spatula fold in candy chips, pecan and walnuts then stir till well incorporated.
• 6. Prepare the pie crust by taking a fork and go all over the pie crust on the inside. Measure out about 2 cups of the mixture per pie crust. If not filled to the crust top level add about 1 more cup to fill the crust per pie.
• 7. Depending on how much milk your corn naturally makes you might get enough to make one more 9" round 1" deep pie. I did with mine.
• 8. Have the oven preheated to 325°F Place each pie in the oven center rack and bake approximately 60 minutes watching that it does not burn and the center is getting done. Ovens vary so your pie may take a little longer or less time but pie should be firm.
• 9. Remove from the oven and allow to cool. SERVING SUGGESTION: DRIZZLE A LITTLE CARMEL OVER THE TOP OF THE SLICE OF PIE AND SERVE WITH SIDE OF ICE CREAM. YOU MAY LIKE TO SERVE WARM BUT CAN BE SERVED ROOM TEMP OR COLD. REALLY NEEDS TO HAVE TIME TO SET LIKE A PECAN PIE.
• 10. ANOTHER CRUST SUGGESTION: I PUT 2 CUPS OF MIXTURE IN A 9" ROUND 1" DEEP, SHORTBREAD READY CRUST. BAKED AT 325°F FOR 60 MINUTES AND THIS IS VERY GOOD TOO.
• 11. After a time of cooling I drizzled the pies with carmel ice cream topping and allowed to dry into the pie. You can make your own carmel topping if you like.