Sweet Corn Custard Pie #SundaySupper ~ Nik Snacks

Bite it and write it. That's what I do. Fueled by butterbeans & collard greens.

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On 7:00 AM by Nikki @ NikSnacks in , , , ,    10 comments
The advent of August means quite a few things to me: my mom's birthday, the school year, the beginning of the end of summer and peak corn season.



I don't know if you know about me, but I am a real, live Corn Star. Three years ago I competed in a local celebrity corn shucking contest against the mayor of Winston-Salem. There were other people there, but my eyes were on the prize and my only concern was beating the mayor. I didn't train for it or anything. I just know that the adrenaline started coursing through my veins and 1 minute later, I was declared the winner and became $25 richer. After this day, my relationship with corn changed.

I've become an expert in making cornbread and even Southern-style succotash, but those are savory. Part of corn's lure is its sweet, juicy, taste of the kernels. Why not use fresh corn in a dessert? I made a Sweet Corn Custard Pie that is part buttermilk pie and part roasted corn.



I puréed half of the fresh corn kernels because I like the texture of the corn popping in my mouth but you can always opt to purée it all for a smooth, creamy texture. Not to forget about the singular second most important part, the pie crust, I used chilled vodka instead of ice cold water to insure its tender, flaky texture. In fact, the crust kept flaking off every time I touched the pie, haha!



Don't forget to check out the dozens of other corn recipes from my Sunday Supper fam. Don't forget to share the love!

Sweet Corn Custard Pie

1 1/2 cups granulated sugar
2 Tablespoons flour
1 Tablespoon lemon juice
4 large eggs
1 cup buttermilk
1 1/2 cups fresh cut corn kernels (3 to 4 ears of corn)

Preheat the oven to 350 degrees F. In a large mixing bowl, combine 1½ cups sugar, 2 Tablespoons flour, and 1 Tablespoon lemon juice. Whisk in the eggs, one at a time. Stir in 1 cup buttermilk. Put half of the corn in a blender with the buttermilk mixture. Process briefly, until the corn is chopped up without turning it into a puree. Set aside. Stir in the whole corn kernels. Pour the buttermilk-corn mixture into the pie shell and bake until the top is lightly browned and the center is set, about 45 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings.

Makes 8 to 10 servings.

Pie crust
1 ¼ cups all-purpose flour
¼ teaspoon  sea salt 10 tablespoons unsalted butter, cold and cut into cubes

2 to 4 tablespoons ice cold vodka, as needed

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10 comments:

Ashley @ Wishes and Dishes said...

If this recipe is coming from the corn master herself I know I need to make it!! :)

lauren kelly said...

I have never heard of a crust like this but it looks AMAZING!

KudosKitchen said...

If this isn't the best way to celebrate summer's sweet corn, I don't know what is! Fantastic recipe!

Back for Seconds said...

This seriously has my mouth watering!

Kelly @ Nosh and Nourish said...

Love this sweet take on summer corn!

Kimberly Killebrew said...

That sounds sooo good and I love the inclusion of the buttermilk!

Erin Dee said...

I've never had a pie like this! Looks awesome. :)

Heather Schmitt-Gonzalez said...

I adore sweet corn. I'm cuckoo for pie. This recipe was made for me!

Souffle Bombay said...

Whaaa! I am in corn heaven with all these recipes! I will be checking a lot of them out, thanks! And the pie is so different, never came across that before!

best electric griddle said...

Just wonderful and great.