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Corn Pie
Ingredients:
4 medium potatoes, cooked and cubed
6 hard boiled eggs, sliced
6 to 8 ears of fresh corn or 2 large cans whole kernel corn, if using canned corn, do not drain
1/4 tsp. salt
1/8 tsp. black pepper
2 ribs of celery, minced
1/2 c. butter, dotted over top of pie
1/4 c. milk
4 medium potatoes, cooked and cubed
6 hard boiled eggs, sliced
6 to 8 ears of fresh corn or 2 large cans whole kernel corn, if using canned corn, do not drain
1/4 tsp. salt
1/8 tsp. black pepper
2 ribs of celery, minced
1/2 c. butter, dotted over top of pie
1/4 c. milk
Directions:
Cook potatoes until done. Meanwhile hard boil eggs, discard shells. Slice. Cut corn off cobs, if using fresh. Put all ingredients into 13x9" pan. Cover with pie crust. Poke holes in top to let steam out. Bake at 350 for at least 1 hour or until crust is browned to your taste.
Cook potatoes until done. Meanwhile hard boil eggs, discard shells. Slice. Cut corn off cobs, if using fresh. Put all ingredients into 13x9" pan. Cover with pie crust. Poke holes in top to let steam out. Bake at 350 for at least 1 hour or until crust is browned to your taste.
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