Sweet Corn Pie

This pie is an adaptation of a recipe from food writer Paola Briseño-González, inspired by the corn pie sold in the beach town of Yelapa in central Mexico. It can be made with either white or yellow corn, and either frozen or fresh kernels. The crust is a quick and easy pat-in-the-pan dough. Serve at room temperature or chilled.

By 177milkstreet

Original recipe source

Sweet Corn Pie

Cook time: 90 minutes

Servings: 8

Ingredients

  • 1 pound bag or 455 grams (about 2¾ cups) frozen corn kernels (preferably white corn), thawed and patted dry, or fresh white corn kernels
  • 1 cup whole milk
  • 3 large eggs
  • 214 grams (1 cup) white sugar
  • 24 grams (3 tablespoons) all-purpose flour
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon table salt
  • 1 Pat-in-the-Pan Hot-Water Pie Crust, partially baked and cooled

Instructions

  1. Heat the oven to 375°F with a rack in the middle position.
  2. In a blender, combine the corn, milk, eggs, sugar, flour, lemon juice, vanilla and salt. Blend until completely smooth, 1 to 2 minutes.
  3. Set a fine-mesh strainer over a large bowl. Pour the puree into the strainer and press on the solids with a silicone spatula to extract as much liquid as possible; discard the solids.
  4. Pour the mixture into the pie crust. Bake until the top is deep golden brown and the center jiggles slightly when the pie is gently shaken, 70 to 75 minutes.
  5. Cool completely on a wire rack. Serve at room temperature or tent with foil and refrigerate up to 24 hours and serve chilled.
Find more recipes