Sweet Corn Custard Pie

What do you do when a guy who loves your pie gives you a bunch of sweet corn?  You make a sweet corn pie.  I got the idea from my sister who lived in Thailand for a year, where they serve corn pies at McDonald's.  Instead of making a pocket pie, I wanted to use sweet corn in a regular round pie.

Ingredients:

1 pie crust

4 ears of corn

1/3 cup of sugar

1 teaspoon of cinnamon

3 eggs

1/2 cup of milk

2 tablespoons of cornstarch

2 tablespoons of heavy cream

1 teaspoon of vanilla extract

Directions:

Cream the corn off of the cobs.

Mix sugar and cinnamon, and add to corn.

Beat in eggs.

Make a slurry with the milk and cornstarch, and add to filling.

Add heavy cream and vanilla extract.

Pour into pie crust.

Bake for 35 minutes at 375oF.

Rotate and bake for another 20 minutes.

Let cool for two hours, then refrigerate.

This makes a really nice custard pie.  The cinnamon may have been a little heavy, so you may want to back it down to 1/2 a teaspoon.  The texture is weird, but amazing.  You get the smooth custard and then you get little pops of sweet corn flavor.  It's a fun pie to eat.  The balance of flavor is really nice and leaves you feeling satisfied, but not heavy in the stomach.

Piece out!

Justin