Sweet corn custard pie
 
 
A nice way to savor the goodness of sweet corn
Author:
Recipe type: Pie
Cuisine: Amercian
Ingredients
  • Crust
  • Make a crust for a single crust pie; prebake the crust before filling it
  • Filling
  • 3 cups fresh sweet corn kernels (from 4 to 5 ears of corn)
  • 2 tablespoons neutral vegetable oil
  • 1 cup heavy cream
  • 1¼ cups whole milk
  • 6 tablespoons unsalted butter, melted
  • ½ cup granulated sugar
  • 2 tablespoons stone-ground yellow cornmeal
  • ½ teaspoon kosher salt
  • ½ cup light corn syrup
  • 3 large eggs
  • 1 yolk
  • 1 tablespoon fresh lime juice
Instructions
  1. Position a rack in the center of the oven and preheat the oven to 425°F. Line a rimmed baking sheet with foil.
  2. Combine the corn with the vegetable oil on the prepared baking sheet and roast until the corn is caramelized, 12 to 15 minutes, stirring occasionally. Be careful not to burn. In a blender (or using an immersion blender), combine the hot roasted corn, heavy cream, and whole milk, and puree. Allow the mixture to steep for at least 15 minutes. Reduce the oven temperature to 350°F.
  3. Meanwhile, combine the melted butter with the sugar, cornmeal, salt and corn syrup, and stir to combine. Stir in the eggs and yolk one at a time, mixing well after each addition. Stir in the lime juice.
  4. Position a fine-mesh sieve so it rests on the edges of a steady bowl. Pour the corn mixture into the sieve and press with a spatula to remove the liquid. Continue to stir and press the corn until all the liquid is removed; there should be about 1 cup of yellow liquid with some small bits of corn throughout. Combine the liquid with the rest of the filling. Discard the corn.
  5. Place the prebaked pie shell on a rimmed baking sheet, pour in the filling and bake on the middle rack of the oven for 40 to 45 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the custard can separate. The filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.
  6. The pie will keep refrigerated for 2 days or at room temperature for 1 day
Recipe by People, Places and Pies at https://peopleplacespies.com/savoring-last-summer-sweet-corn-sweet-corn-custard-pie-maloney-corn/