2 lb. frozen corn
4 hard boiled eggs
2 raw eggs
1 1/4 c. milk, plus 2 Tbsp.
2 Tbsp corn starch
salt and pepper to taste
3 Tbsp. butter
2 9-inch pie crusts
Directions:
Hard boil eggs, set aside. Cook corn partially, about seven minutes in the microwave. Sprinkle cornstarch on corn, toss to coat. Line pie plate with pie crust. Spread corn atop pie crust. Heat 1 1/4 c. milk (about one minute in the microwave). Let stand a moment, then break eggs into milk. Beat well. Pour milk mixture over corn. Salt and pepper to taste. Slice hard boiled eggs, arrange on corn. Top with pie crust, pinch edges together. Snip to vent. Bake at 425 F for 10 min., then drop heat to 375 F and bake 30 min., or until top is golden brown. Remove from oven, brush with milk. Let stand 10 min. Share and enjoy. A classic Pennsylvania Dutch main dish.
Submitted by Gretchen Grant Contributed on: and modified on Saturday March 25th, 2006
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