Description
This Cheddar Sweet Corn Pie is a deliciously creamy and savory pie featuring tender corn kernels, sharp cheddar cheese, and a flaky pie crust. Sautéed onions add a subtle sweetness and depth of flavor, while the combination of eggs, milk, and cream creates a rich custard filling. Perfect for a comforting brunch, lunch, or dinner side dish, this pie is simple to prepare and baked to golden perfection.
Ingredients
Scale
Pie Crust
- 1 pre-made 9-inch pie crust
Filling
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cups fresh or frozen corn kernels
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1 tablespoon chopped fresh chives or parsley (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the pie.
- Prepare the pie crust: Place the pre-made 9-inch pie crust into a pie dish, pressing it gently into the edges and setting it aside while you make the filling.
- Sauté onions: In a skillet over medium heat, melt the butter. Add the chopped onion and sauté until soft and translucent, which usually takes about 5 minutes. This step enhances the flavor of the pie.
- Cook corn: Add the corn kernels to the skillet with the onions and cook for an additional 3–4 minutes to warm through and bring out their sweetness. Remove the skillet from heat and let the mixture cool slightly.
- Mix custard: In a mixing bowl, whisk together the eggs, whole milk, and heavy cream until fully combined. Stir in the salt, black pepper, and smoked paprika if using, seasoning the custard base.
- Combine filling ingredients: Add the sautéed onion and corn mixture to the custard. Fold in the shredded sharp cheddar cheese and mix everything well to combine evenly.
- Assemble the pie: Pour the filling mixture into the prepared pie crust, smoothing the top with a spatula. If desired, sprinkle chopped fresh chives or parsley over the top for color and freshness.
- Bake the pie: Place the pie in the preheated oven and bake for 35–40 minutes. Bake until the center is set and the top is golden brown, indicating the custard is cooked through.
- Cool and serve: Remove the pie from the oven and let it cool for 10 minutes. This resting time helps the filling to set further, making it easier to slice and serve.
Notes
- You can use fresh or frozen corn kernels based on availability; just ensure they are thawed and drained before cooking.
- For a deeper smoky flavor, don’t skip the smoked paprika, but it’s optional.
- If you prefer a vegetarian pie without herbs, omit the chives or parsley garnish.
- Make sure to let the pie cool slightly before slicing to avoid runny filling.
- Using a pre-made pie crust saves time but homemade crust can be used for a flakier texture.
