Corn Pie

Corn Pie:
This is one of my Best of the Best recipes!

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 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 1/4 C  finely crushed Ritz Crackers
8 TBS Butter, melted
2 TBS Butter
1 1/4 C Whole Milk, divided.
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 1/2 C of this mixture for the topping and press the remaining into the Pie Pan.

In a Saucepan on Medium High Heat:
2 TBS butter
1 C Milk
Corn
Salt.
Bring to a boil, reduce heat to simmer and cook for 3 minutes.

In a small bowl:
Flour
Cayenne Pepper
1/4 C Milk
Whisk well until Smooth.

Slowly Add the Flour mixture to the Corn mixture stirring constantly.
Cook 3 minutes until it thickens.
Cool slightly.

Add:
Onion Salt
Rosemary
Eggs, stirring constantly.
Whisk well.
Pour into Pie Pan.

Sprinkle the Top with remaining Crumbs.

Bake for 30 minutes!

Enjoy!
Peace in the Kitchen!