Go to the Recipe: Corn Pie, Pumpkin-Style
If I wanted to make this like the Pumpkin Pie in Jars, would the same time and temp work?
A note and a question. Note: In section 4, the recipe calls for 3g of sweet spice, but the text says "You'll only need one gram"...
Question: I can't get evaporated milk where I live, but I can get sweetened condensed milk. Can I make this substitution, maybe by adjusting the sugar? If so, how should I adjust the sugar?
Thanks for the catch! You’re right, you need 3 grams. You can’t sub out evaporated milk with sweetened condensed milk. Just use whole milk instead.
We haven't run a trial for that yet, but comparing the two formulas it looks like you could just follow the same time and temps as the pumpkin pie in jars and yield similar results.
Thanks, I'll give it a go and report back also.
The recipe says "Most ovens cook from the bottom", but is this true for electric ovens as well?
Hi @Agos, This is true for electric ovens as well.
The recipe calls for a lightly blind-baked pie shell, thought the purge dough recipe seems like the shell is blind-baked pretty well for about an hour. Which one do we follow?
The pie dough recipe shows a fully baked shell for pies that are filled and not baked again, like cream pies. Here with the corn pie you will be baking it further so you want to leave some time in the shell to color more. The above recipe is correct for corn pie specifically.
Thanks for the reply, Kyl. So for the corn pie, we would blind bake the crust maybe about half the time suggested in the pie dough recipe? Sorry for being confused.
You will want to blind bake the shell enough to set the dough. For the corn pie you will finish baking the pie on the bottom shelf of your oven for one hour. A lighter blind bake to start will make sure that your crust edge will not be too dark. You can use a fully blind baked shell for the corn pie and bake the corn pie in the middle of the oven. If you use a fully baked shell, you will need to protect the crust edge with some foil during baking.
The longer you blind bake the better the bottom of the crust will be. You may also try finishing the blind baking at a lower temperature. The thickness of pie dough that is rolled out will also affect the blind baking time.
Could you make this a savory pie and omit the sugar with cheese?
That is a pretty big ingredient change, not something we tested...but let us know how it works for you.
What an interesting recipe! I cut the recipe in half because, who knows?! It's baking in the oven now. I'll report back later. Made the crust a couple days ago and pulled off a bit to try by making pie crust cookies, or in this case, just strips of dough dipped in sugar. They were delicious. Even though I made the dough in a stand mixer, it was still flaky and light.
Filling was wonderful, the spice mix on top really added nice flavor. Crust was another story though. It was blind baked, cooled and seemed ready to go but, even after 50 minutes, it isn't crisp all the way through. I'm going to keep working on this one, it's too good a filling to not have a crust to match. Back to the kitchen!
You were smart. The recipe as is makes 2 pies. I missed that part. Oh well.
it's 3g of sweet spice to 16g sugar...you'll use 1g of that mixture. and it is heavy on anise, so a very light touch is wise.
I made this recipe as I'm game to try new things. It wasn't my cup of tea, but I'm glad I made one. I think the recipe should default to a single pie rather than 2. That way, you can chose to make more with the scaling tool. Most of us only need a single pie or less.
Did this in the jars a la PPIJ spec. Turned out very good, but this recipe makes a lot of filling, I needed more jars than anticipated. I don't have a powerful blender, just a domestic Oster beehive. Filling wasn't creamy smooth custard, had a little texture to it probably from the kernal skins. I don't mind it, but its not like pumpkin pie texture FYI. I will be offering this along with PPIJ and the Graham streusel for the dessert table. We will see how it goes over with the guests.
Done, had much fun.
Nice!
Please consider fixing that in the recipe text. I searched these comments primarily to see what might be said about that discrepancy, but that needn't be necessary.
HI can I sub corn for pumpkin puree ?
