BUTTER CRUST CORN PIE

Butter Crust Corn Pie image

Provided by MarieRynr

Categories < 60 Mins

Time 35m

Yield 5-7 serving(s)

Number Of Ingredients 13

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1 1/4 cups soda crackers, crushed
1/4 cup grated parmesan cheese
1/2 cup butter, melted
1 1/4 cups milk, divided
2 cups frozen white shoepeg corn, thawed
1/2-1 teaspoon onion salt
1/4 teaspoon white pepper
1 teaspoon sugar
2 tablespoons all-purpose flour
2 eggs, beaten
1/4 cup chopped black olives
1/2 cup green onion, sliced
salsa, to garnish

Steps:

Combine crackers, cheese and butter; press into the bottom and up the sides of a 9" pie plate.
Set aside.
Combine one cup milk, corn, onion salt, white pepper and sugar in a saucepan; bring to a boil over medium heat.
Reduce heat and simmer for 3 minutes.
Combine remaining milk and flour, stirring until smooth.
Gradually add flour mixture to corn mixture, stirring constantly.
Remove from heat; stir in eggs, olives and onion.
Mix well; spoon into pie plate.
Bake at 400 degrees for 20 minutes or until filling sets.
Cut into wedges and serve with salsa.