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

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