Sweet Corn Pie Recipe
- 1 tablespoon butter
- 1 10-ounce package frozen corn kernels
- 3 green onions, chopped
- 2 tablespoons chopped celery leaves
- 1/3 cup soft herb cheese (such as Boursin)
- 2 eggs
- 2 egg yolks
- 2 tablespoons all purpose flour
- 1 1/4 cups half and half
- 1 15-ounce package All Ready Pie Crusts, room temperature
- Preheat oven to 375°F. Melt butter in heavy medium skillet over medium-low heat. Add corn and sauté 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.
