Sweet Corn Buttermilk Custard Pie submitted by An Nguyen
Pie crust:
- 2 cups of cornflake cereal
- 1/3 cup of butter melted
- 4 tbsp of sugar
Add corn flake cereal and sugar into food processor and blend into fine crumb. Add melted butter and pulse until wet sand consistency. Press mixture into 8-inch pie pan and bake for 5 min at 350F. Let crust cool before filling
Buttermilk corn pie custard:
- 2 cups of fresh or frozen sweet corn
- ¾ cups of sugar
- 1 ½ cups of butter milk
- ½ cups of heavy cream
- 2 eggs +2 yolks
- 1 tsp of vanilla
- ¼ cups of cornstarch
*optional flavoring add zest of 1 lime at the end or sprinkle 2 tbsp of granulated sugar onto filling before baking for a caramelized sugar top
Add everything but the cornstarch into a blender and blend until smooth. Strain buttermilk mixture through mesh strainer, pressing on solid to extract as much of the liquid as possible. Pour mixture into pot and whisk in corn starch. Over medium low heat, heat mixture while whisking to make it smooth and prevent lumps. Heat until mixture thickens, or until it coats the back of a spoon. Add in the optional lime zest. Pour filing into cooled corn flake crust and baked at 350F for 40 to 45 min. After baking, the center should be a little jiggly. Cool pie and serve at room temp or cold.