Description
A creamy custard pie blended with sweet corn and warm nutmeg, baked in a flaky crust for a comforting dessert with subtle sweetness and a smooth, rich texture.
Ingredients
- 1 (9-inch) pie crust, partially baked
- 1 1/4 cups whole milk
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C).
- Place the milk and sweet corn in a blender or food processor and blend until the mixture becomes thick and mostly smooth with a slight grainy texture.
- In a large bowl whisk the eggs until well beaten.
- Add the granulated sugar, brown sugar, vanilla extract, nutmeg, and salt. Whisk until smooth.
- Stir the blended corn and milk mixture into the egg mixture until fully combined.
- Pour the custard filling into the partially baked pie crust.
- Bake on the lower rack for 10 minutes at 400°F (200°C).
- Reduce the oven temperature to 350°F (175°C) and continue baking for 20–30 minutes until the custard is mostly set with a slight jiggle in the center.
- Remove the pie from the oven and place it on a cooling rack.
- Allow the pie to cool completely before slicing so the custard fully sets.
Notes
- Fresh, frozen, or canned corn can all be used for this recipe.
- A slight jiggle in the center is normal; the custard will firm up as it cools.
- For a richer custard, replace 1/4 cup of the milk with heavy cream.
- Do not overbake to keep the custard smooth and creamy.
- The pie can be served chilled, at room temperature, or slightly warm.
- Prep Time: 25 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 125 mg
