You know you’re deep – really deep – into summer when plump ears of local sweet corn and dead ripe tomatoes start to monopolize the real estate in your local markets.
We’ve arrived there, my friend, and it’s time to seize the moment and broaden our horizons with a corn pie you and yours won’t soon forget. I give you…the drumroll please…Sweet Corn Custard Pie. And it’s a dessert pie.
Corn? you wonder: don’t we typically use corn in savory dishes, not sweet?
Indeed, and that’s what makes this pie so memorable, so irresistible. It’s our chance to turn expectations on their head, and throw a little curve ball at our pie loving family and friends. It’s summer, by golly – why not?
A word of caution, if your custard pie making skills are a little rusty: simple and accommodating as they are, the one thing custards can’t tolerate is extreme heat. Bake them too hot, and the eggs will break, leaving you with – essentially – sweet, watery scrambled eggs.
So go low and slow: you can’t do any harm to this pie if you err on the side of moderate heat.
Enjoy these last days of summer. See you back here soon.