Sweet corn pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | pack | Frozen corn kernels; (10-ounce) |
| 3 | Green onions; chopped | |
| 2 | tablespoons | Chopped celery leaves |
| ⅓ | cup | Soft herb cheese; (such as Boursin) |
| 2 | Eggs | |
| 2 | Egg yolks | |
| 2 | tablespoons | All purpose flour |
| 1¼ | cup | Half and half |
| 1 | pack | All Ready Pie Crusts; room temperature |
| ; (15-ounce) | ||
Directions
Preheat oven to 375F. Melt butter in heavy medium skillet over medium-low heat. Add corn and saute 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.
6 main-course or 8 side-dish servings.
Bon Appetit August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.