YELAPA-STYLE SWEET CORN PIE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 C All purpose flour
1/2 tsp salt
4 Tbsp salted butter, cut into pieces
1/4 Cup Vegetable Shortening
2 1/2 Cups Corn Kernels
1 Cup Whole Milk
4 Large Eggs
1/2 cup White Sugar
2 Tbsp Cornstarch
1 Tsp Lemon Juice
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Directions: |
Directions:you'll need three ears to yield the 2½ cups kernels needed for the recipe.Out of season, frozen corn kernels will work, but be sure to fully thaw them before use and pat them dry with paper towels toremove excess moisture. When lining the pie plate with the rolled dough, if the dough tears, not to worry, as it’s easy to patch. Toprevent shrinking and slipping during baking, the foil-lined pie shell is filled with about 2 cups of pie weights. The weights areremoved after about 20 minutes, then the pie shell is returned to the oven to allow it to brown all over. Serve the pie at roomtemperature or chilled, with or without forks. Store leftovers in the refrigerator for up to three days. |
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Number Of
Servings: |
Number Of
Servings:8 - 10 |
Preparation
Time: |
Preparation
Time:1 hour 10 minutes |
Personal
Notes: |
Personal
Notes: If you're big fans of desserts made with sweet corn. Whether in a cake, pudding or custard, the delicate grassy notes of freshcorn pair wonderfully with sugar, eggs and dairy. This unusual pie—developed by food writer Paola Briseño-González—was inspired by the pay de elote (corn pie) sold by the slice in the beach town of Yelapa, Mexico. There, roaming vendorsoffer treats meant to be eaten on the spot, without the aid of utensils. Fresh corn kernels cut from peak-season just-shucked ears is,of course, best, as their flavor is sweet and texture tender;
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