Diana Daly, homemaker, mother of 3
I am not a cook. I’ve even made this pie with uncooked corn. I usually make two at a time; leftovers are great.
1 1/4 cup finely crushed Ritz crackers
1/4 cup grated Parmesan cheese
1/2 cup butter, melted
2 cups fresh corn
1 1/4 cup milk, divided
1/2 to 1 teaspoon onion salt
1/4 teaspoon ground white pepper
1 teaspoon sugar (can use Splenda)
2 tablespoons flour
1/4 cup chopped olives
1/2 cup sliced green onions
2 large eggs
Paprika
Combine first 3 ingredients, reserving 2 tablespoons of the mix for later. Press remaining cracker mixture into bottom and up sides of 9-inch pie plate. Set aside.
Combine 1 cup milk, corn, salt, pepper and sugar in saucepan. Bring to a boil over medium heat. Reduce heat and simmer 3 minutes. Combine remaining 1/4 cup milk and flour and stir until smooth. Gradually add the flour mixture to the corn mixture, stirring constantly. Cook and stir 1 minute (mixture will be thick). Remove from heat. Stir in olives and onions. Gradually stir in 1/4 of the hot mixture into eggs. Add remaining hot mixture, stirring constantly. Spoon into pie plate.
Sprinkle with reserved crumbs and paprika. Bake at 400 degrees for 20 minutes. Cut into wedges.
