Best Sweet Corn Pie Recipes

SWEET CORN PIE

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.

SWEET CORN CEREAL MILK™ ICE CREAM PIE

Steps:

• Put the corn cookies in the food processor and pulse it on and off until the cookies are crumbled into bright yellow sand. (If you don't have a food processor, you can fake it till you make it and crumble the corn cookies diligently with your hands into a bowl.)
• In a bowl, knead the butter and ground cookie mixture by hand until it is moist enough to form a ball. If it is not moist enough to do so, melt an additional 14 g (1 tablespoon) butter and knead it in.
• Using your fingers and the palms of your hands, press the corn cookie crust firmly into a 10-inch pie plate. Make sure the bottom and the walls of the pie plate are evenly covered. Wrapped in plastic, the crust can be frozen for up to 2 weeks.
• Use a spatula to scrape and spread the cereal milk "ice cream" filling into the pie shell. Tap the filled pie against the surface of the counter to even the filling. Freeze the pie for at least 3 hours, or until the "ice cream" is frozen and set hard enough to cut and serve. If you're saving your slices of heaven for later, you can freeze the ice cream pie, wrapped in plastic, for up to 2 weeks.
• Notes
• Garnish slices of the pie with local fruit of the season. At Ssäm Bar, we macerate a pint of fresh Tristar strawberries (page 214) with a tablespoon of sugar, a very tiny pinch of salt, and 1/2 teaspoon rice wine vinegar and spoon over the pie slices.

CHEDDAR SWEET CORN PIE

Steps:

• Preheat oven to 375 (F) and move rack above middle position. Lightly butter a standard sized pie plate.
• Melt 1½ tablespoons butter in a medium skillet over medium high heat. Add onion and cook about 4 minutes, until slightly browned at edges. Turn heat down to medium, add garlic, and cook 2 to 3 minutes, until garlic is fragrant but not browned. Combine onion/garlic mixture in a medium mixing bowl with corn, milk, 1½ cup cheese, ½ cup panko, salt and pepper, and chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.
• Melt remaining ½ tablespoon butter, let cool slightly, then combine with ¼ cup panko, ½ cup cheese, ½ tablespoon chives, and a pinch of salt and pepper. Sprinkle over the pie filling. Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown. Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.
• The pie keeps well for a couple days (at least) when prepared and baked in advance. It would be delicious for an end of summer brunch! Just add mimosas.

CHEESY SWEET CORN PIE RECIPE!

Steps:

• Preheat oven to 375ºF and move rack above middle position. Lightly butter a standard-sized pie plate.
• Melt 1½ tablespoons butter in a medium skillet over medium high heat. Add onion and cook about 4 minutes, until slightly browned at edges. Turn heat down to medium, add garlic, and cook 2-3 minutes, until garlic is fragrant but not browned. Combine onion-garlic mixture in a medium mixing bowl with corn, milk, 1½ cup cheese, ½ cup panko, salt and pepper, and 2 tablespoons chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.
• Melt remaining ½ tablespoon butter, let cool slightly, then combine with remaining panko, remaining cheese, ½ tablespoon chives, and a pinch of salt and pepper. Sprinkle over pie filling. Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown. Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.