Pies > Potato Pies

Creamed Corn and Potato Pie Recipe

Ingredients with Measurements:
- 1 pie crust
- 2 cups frozen corn kernels
- 2 cups mashed potatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh chives
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Special equipment needed:
- Pie dish
- Mixing bowl
- Saucepan
- Whisk

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Roll out the pie crust and place it in a 9-inch pie dish. Trim the edges and prick the bottom with a fork.

3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is golden brown.

4. Gradually whisk in the heavy cream and continue to cook, stirring constantly, until the mixture thickens.

5. Stir in the corn, mashed potatoes, Parmesan cheese, chives, salt, and pepper. Mix well.

6. Pour the mixture into the prepared pie crust and smooth the top.

7. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.

8. Let the pie cool for 10 minutes before slicing and serving.

Preparation time: 20 minutes
Cooking time: 35-40 minutes
Serving size:
6-8 servings

Nutritional information:
Calories: 425
Fat: 28g
Carbohydrates: 34g
Protein: 9g
Sodium: 480mg
Sugar: 4g

Substitutions for ingredients:
- Instead of frozen corn, you can use fresh corn or canned corn.
- Instead of mashed potatoes, you can use sweet potatoes or butternut squash.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use cheddar cheese or Gruyere cheese.
- Instead of chives, you can use green onions or parsley.

- Add cooked bacon or ham for a meaty version.
- Add diced bell peppers or jalapenos for a spicy version.
- Add sauteed mushrooms or spinach for a vegetarian version.

Tips and tricks:
- Make sure the filling is well-mixed before pouring it into the pie crust.
- If the edges of the crust start to brown too quickly, cover them with foil.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.

Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat individual slices in the microwave or oven until heated through.

Presentation ideas:
Serve the pie on a platter with a garnish of fresh chives or parsley.

Fresh chives or parsley

- Serve with a side salad or roasted vegetables.
- Pair with a glass of white wine or beer.

Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Garlic mashed potatoes

Troubleshooting advice:
- If the filling is too thin, add more mashed potatoes or flour to thicken it.
- If the crust is too dry, brush it with melted butter before baking.

Food safety advice:
- Make sure the filling reaches an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Creamed corn and potato pie is a classic comfort food dish that originated in the southern United States. It combines two staple ingredients - corn and potatoes - with a creamy sauce and a flaky crust.

Flavor profiles:
Creamy, savory, slightly sweet

Serving suggestions:
Serve the pie warm with a dollop of sour cream or hot sauce on top.

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Taste: Savory, Creamy, Sweet, Corny, Potato, Potato-Y