Sweet Corn Custard Pie

Sweet Corn Custard Pie: A Delectable Summer Treat

Indulge in the sweetness of summer with our delightful Sweet Corn Custard Pie recipe. Bursting with the vibrant flavors of fresh corn and rich custard, this pie is the perfect way to celebrate the bounty of the season. Whether you’re hosting a backyard barbecue or simply craving a taste of summer, this recipe is sure to please. Join us as we dive into the world of sweet corn custard pie and discover how to create this irresistible dessert in your own kitchen.

Ingredients:

Prepare to delight your taste buds with the following ingredients:

Produce:

  • 2 cups Fresh or frozen sweet corn (white or yellow)

Refrigerated:

  • 4 Large eggs

Baking & Spices:

  • 1/2 cup Light brown sugar
  • 1/2 cup Granulated sugar
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 1 teaspoon Pure vanilla extract

Bread & Baked Goods:

  • 1 9-inch pie crust

Dairy:

  • 1 1/4 cups Whole milk

Instructions:

Step 1: Prepare the Pie Crust

  1. Preheat your oven to 350°F (175°C).
  2. Place the pie crust in a 9-inch pie dish, crimping the edges as desired. Set aside.

Step 2: Prepare the Sweet Corn

  1. If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it and drain any excess liquid.

Step 3: Make the Custard Filling

  1. In a large mixing bowl, whisk together the eggs, brown sugar, granulated sugar, nutmeg, salt, and vanilla extract until well combined.
  2. Stir in the sweet corn and mix until evenly distributed.
  3. Gradually pour in the whole milk, stirring continuously, until the mixture is smooth and well incorporated.

Step 4: Bake the Pie

  1. Pour the custard filling into the prepared pie crust.
  2. Place the pie in the preheated oven and bake for 45-50 minutes, or until the custard is set and the top is golden brown.
  3. Remove the pie from the oven and allow it to cool completely before slicing and serving.

Cook Notes and Variations:

  • Fresh vs. Frozen Corn: While fresh sweet corn is ideal for this recipe when it’s in season, frozen corn can be used as a convenient alternative.
  • Texture: For a smoother custard texture, you can puree half of the sweet corn before adding it to the filling mixture.
  • Flavor Enhancements: Add a touch of cinnamon or a splash of rum extract to the custard filling for extra flavor depth.

FAQs (Frequently Asked Questions):

1. Can I use canned corn instead of fresh or frozen corn?

Yes, you can use canned corn if fresh or frozen corn is not available. Just be sure to drain and rinse the canned corn before adding it to the filling mixture.

2. Can I make this pie ahead of time?

Absolutely! You can prepare the pie up to one day in advance and store it in the refrigerator. Simply allow it to come to room temperature before serving or reheat individual slices in the microwave.

3. Can I freeze leftover pie?

Yes, you can freeze leftover pie for up to three months. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Keto and Low-Carb Version:

For a keto or low-carb version of this sweet corn custard pie, you can make the following substitutions:

  • Replace the granulated sugar with a keto-friendly sweetener such as erythritol or monk fruit sweetener.
  • Use almond flour or coconut flour to make a keto-friendly pie crust.
  • Substitute whole milk with unsweetened almond milk or coconut milk to reduce the carb content.

Celebrate the flavors of summer with our irresistible Sweet Corn Custard Pie. With its creamy custard filling and sweet corn kernels, this pie is a true taste of the season. Whether enjoyed warm or chilled, it’s sure to be a hit at any summer gathering. So grab your fresh sweet corn and get ready to create a dessert that’s as delightful as it is delicious. Happy baking!