SWEET CORN PIE

Sweet Corn Pie image

Provided by Karen Keisir

Yield 6 main-course or 8 side-dish servings

Number Of Ingredients 10

Previous Next

1 tablespoon butter
1 10-ounce package frozen corn kernels
3 green onions, chopped
2 tablespoons chopped celery leaves
1/3 cup soft herb cheese (such as Boursin)
2 eggs
2 egg yolks
2 tablespoons all purpose flour
1 1/4 cups half and half
1 15-ounce package All Ready Pie Crusts, room temperature

Steps:

Preheat oven to 375°F. Melt butter in heavy medium skillet over medium-low heat. Add corn and sauté 5 minutes. Add green onions and celery leaves and toss to heat through. Remove from heat.
Mix cheese, eggs, yolks and flour in medium bowl. Gradually add half and half, stirring until mixture is smooth; add corn mixture.
Unfold crusts on work surface and press out fold lines. Line 9-inch-diameter pie dish with 1 crust. Spoon filling into crust-lined dish. Arrange second crust over; pinch edges together to seal and crimp decoratively. Cut several slits in top of crust to allow steam to escape.
Bake pie until filling is puffed and golden, about 45 minutes. Let stand 15 minutes; serve warm.