Friday, August 30, 2013

Corn Pie

Corn Pie:

This is one of my Best of the Best recipes!

400 degree oven
9" pie pan
I make 2 at a time. I don't double the recipe. I measure
all of the ingredients and prepare them for each pie simultaneously.

1 1/4C of Ritz crackers, finely crushed
1/2C butter, melted
2TBS butter
1 1/4 C whole milk
2 C corn, fresh or frozen
1/2 tsp salt
2 TBS flour
1/2 tsp onion salt or onion powder
1/2 tsp cayenne pepper
2 eggs, beaten
1 TBS fresh chopped Rosemary

Combine cracker crumbs and 1/2 C melted butter and mix well, reserve 1/2C
of this mixture for the topping and press the remaining into the pie pan.

In a saucepan:
combine 2TBS butter, 1C milk, corn and salt.
Bring to a boil, reduce heat to simmer and cook for 3 minutes.

In a small bowl:
Add flour and cayenne pepper to the remaining 1/4C milk and mix until smooth.
Slowly add the flour mixture to the corn mixture stirring constantly.
Cook 3 minutes until it thickens.
Cool slightly
Add onion salt and Rosemary
Slowly add eggs, stirring constantly
Pour into pie pan and sprinkle the top with remaining crumbs.

Bake for 30 minutes!

Peace in the Kitchen!

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