My dad's wife taught me how to make this recipe and it's always a big success! People just love the soft white sauce. It's specially good to use that frozen corn in the back of the freezer!

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C).

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  • Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.

  • Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.

  • Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.

Nutrition Facts

288 calories; protein 6.5g 13% DV; carbohydrates 27.1g 9% DV; fat 17.8g 28% DV; cholesterol 66.6mg 22% DV; sodium 347.9mg 14% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2015
I made this exactly as stated in the recipe. Wonderful trip to Argentina! Read More

Most helpful critical review

Rating: 3 stars
12/09/2009
I thought this pie had a really good flavor. Unfortunately it didn't firm up in the oven. It was golden brown and I was afraid if I cooked it any longer I'd burn it so I pulled it out and we just ate it kind of soupy the first night. The leftovers firmed up in the fridge though and it was a great lunch the next two days. Read More
(9)
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
12/09/2009
I thought this pie had a really good flavor. Unfortunately it didn't firm up in the oven. It was golden brown and I was afraid if I cooked it any longer I'd burn it so I pulled it out and we just ate it kind of soupy the first night. The leftovers firmed up in the fridge though and it was a great lunch the next two days. Read More
(9)
Rating: 1 stars
07/07/2011
Seemed very bland to me. Read More
(8)
Rating: 3 stars
08/31/2009
I have the same question as Legend...1 crust or 2? Read More
(5)
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Rating: 5 stars
02/15/2015
I made this exactly as stated in the recipe. Wonderful trip to Argentina! Read More