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Summer Corn Pie


Store-bought or All-Shortening Crust Recipe


1 1/2 cups corn kernels (fresh or frozen - thawed)

2/3 cup light cream 

3/4 cup sugar

1 cup heavy whipping cream

1 teaspoon vanilla extract

Pinch of salt

Pinch of ground nutmeg

4 large egg yolks

2 large eggs whites

Partially bake your pie shell. Allow to cool completely.

Combine half of the corn, light cream and sugar in a blender and process until the corn is chopped up but not turned into a smooth puree. In a large bowl, whisk the whipping cream, vanilla, salt, nutmeg and eggs yolks together until evenly blended. Stir in corn mixture and remaining kernels.

Beat egg whites with mixer until they hold soft peaks. Add whites to the filling and gently fold together until mixture is smooth and uniform. Pour into pie shell.

Bake at 350 degrees until the top is dark golden brown and the filling is set, 45-50 minutes. To check of doneness, give the pie a little push. The filling should not move in waves.

Refrigerate for 3 hours or overnight before serving.