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Corn Pie

  • 1 doz. ears corn or a 16 oz.bag of frozen corn
  • 3 potatoes
  • 1/2 cup celery - chopped fine
  • 3 hard boiled eggs - chopped
  • 1 to 1 l/2 cups milk - scalded
  • 4 T. butter
  • 1 1/1 tsp. salt
  • 1/2 tsp. pepper
  • Pie dough for a 2 crust pie

    Preparation -
    If using fresh corn, cook corn in boiling water about 8 minutes. Cut cooked corn off cob. Peel potatoes. Cut into small cubes; Cook potatoes in a small amount of water for about 15 minutes. Add chopped celery and cook for 5 to 10 more minutes or until potatoes and celery are tender. Drain thoroughly. In a large bowl, combine corn, potatoes and celery, chopped hard-boiled eggs, and salt & pepper. Stir to mix all together. Spoon mixture into an unbaked pie crust in a 9" or 10" deep dish pie pan. Melt butter & add to lightly scalded milk in a glass measuring cup. Pour into the pie over the corn mixture. Add just enough milk to barely cover the ingredients. keeping the level of milk at least 1/2" below top of pie dish. Save any remaining milk /butter mixture to serve on the side. Roll remaining pie dough and place on top of pie. Flute edges and make several slits in the top. Place corn pie on a cookie sheet in the oven. Bake on at 375 for 35-45 minutes. Remove from oven; wait 5 to 10 minutes before cutting. Pour extra milk/butter mixture over individual servings if needed.


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