Corn Cheese Custard Pie
Corn Cheese Custard Pie offers a rich, creamy filling with the sweetness of corn and the savory depth of cheddar cheese, all encased in a flaky pie crust. Perfect for family dinners or potlucks, it combines comforting flavors with a satisfying texture that appeals to a wide range of palates.
Ingredients
Instructions
- Thaw the pie shell for 1 minute.
- Mix the condensed Cheddar cheese soup, cream-style corn, diced pimento, beaten eggs, milk, and flour until well blended.
- Pour the mixture into the unbaked pie shell.
- Bake at 350°F (175°C) for 40 to 50 minutes until the custard is puffed and browned.
Tips & Substitutions
For a richer flavor, consider using sharp Cheddar cheese soup instead of condensed. If you don't have pimento, you can substitute with diced red bell pepper or jalapeños for a kick. To ensure the custard sets properly, beat the eggs thoroughly before mixing. You can also experiment with adding herbs like chives or parsley for added freshness.
Serving Suggestions
This Corn Cheese Custard Pie is delicious served warm or at room temperature. Consider pairing it with a light salad, such as Heavenly Lime Salad, for a refreshing contrast. It also makes a great brunch dish alongside Melissa'S Best Eggs. For a heartier meal, serve it with roasted vegetables or a side of Cream Cheese Corn.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can use the microwave, heating in short intervals to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Cheese Custard Pie contains roughly 599 calories, with 14g protein, 122g carbohydrates, and 6g fat. It is an excellent source of iron (33% of the Daily Value) and protein (27% of the Daily Value), and a good source of calcium and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned?
Yes, you can use fresh corn kernels instead of canned cream-style corn. Just cook the corn briefly to soften it before mixing it with the other ingredients. This will enhance the flavor and texture of your pie.
Is there a vegetarian alternative for the soup?
If you're looking for a vegetarian option, consider using a vegetable-based cheese soup or a homemade cheese sauce made from scratch. This will ensure your pie remains vegetarian-friendly while still providing a creamy texture.
Can I freeze the pie before baking?
Yes, you can freeze the unbaked pie for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil. When ready to bake, remove it from the freezer and bake directly from frozen, adding an extra 10-15 minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).