Corn Pie

User Avatar
Member since 2009
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 recipe for double crust pie
4 ounces thickly sliced slab bacon, diced (regular sliced bacon can be used)
1-1/2 pounds frozen corn kernels, rinsed in very hot water and drained well
1/2 cup finely chopped green pepper
1/2 cup finely chopped red pepper
3/4 cup finely chopped onion
Salt and pepper to taste
1 cup heavy or whipping cream
3 hardboiled eggs, peeled and sliced
1 egg, beaten


Make crust according to directions, using butter and adding 1 tablespoon dried parsley leaves and some freshly ground black pepper. Separate into 2 balls; refrigerate for at least 30 minutes.

Preheat oven to 425° F. Fry the bacon in a small skillet over medium-high heat until lightly browned, about 5 minutes. Drain well on paper towels. Roll the crusts into rectangles and place the first in the bottom of an 8x8-inch baking pan. In a large bowl, mix together the corn, peppers, onions, bacon, cream, salt and pepper. Pour into the baking pan. Lay the hardboiled eggs on top. Place the other crust on top. Crimp edges with bottom crust; prick with fork and brush with beaten egg. Bake for 10 minutes; reduce heat to 400° and bake an additional 20 to 30 minutes or until crust is golden brown and filling is bubbly. Remove from oven and let set about 10 minutes before cutting. Serve with a tossed salad.

Questions, Comments & Reviews

More Great Recipes: Brunch | Dinner | Lunch | Main Dish
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Torta Cubana
Torta Cubana
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart