Golden Corn Pie

By luvmybuttonsnbows

Prep time: 30 minutes
Serves: 4-6
Pie Crust: Mix 1 3/4 c. flour, 1/2 tsp. salt and 1/4 c. cornmeal. Measure 1/3 cupful of this mixture and mix with 1/4 c. water. Cut 2/3 c. shortening into dry mixture until it resembles cornmeal. Stir in paste and work with hand to form dough. Roll out half to fit a 9-inch pie pan. Roll out remaining half for top. Or bake pie without top crust. Save dough for later use. When in son, add to the corn 1/4 c.each red and green peppers. Chop the peppers about corn kernel size.

Ingredients

• 1 prebaked 9 in. pie crust
• 3 c. corn, frozen or fresh (if frozen add 2 tsp. sugar)
• 4 hard-cooked eggs, sliced
• 1 scallion, finely minced
• 1/4 c. minced parsley
• 1/2 tsp. dried thyme leaves
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. butter or margarine
• 3/4 c. half-and-half
• 1/4 c. grated Parmesan cheese

Preparation

Step 1

Prepare and pre-bake pie crust 12 to 15 min. at 450 degrees. Cool slightly. Layer the corn, eggs, scallion and parsley in the shell. Mix thyme, salt and pepper. Sprinkle over corn. Dot with butter. Pour half-and-half over all. Sprinkle with Parmesan cheese. Roll out remaining pie dough for top crust, if used. Place on pie. Seal with a fork and cut slits in crust. Bake for 5 min. at 450 degrees. Then bake about 30 min. at 350 degrees. Let sit for 10 min. before serving.