Ritzy Corn Pie Recipes

RITZ CORN CASSEROLE

Steps:

• Crush the Ritz crackers close to a powder consistency.
• Add the melted butter to crackers and mix with hands until crumbly.
• Spread half of cracker mixture on bottom of a square casserole dish, pressing down with fingers to make a crust.
• Heat creamed corn on stove until warm throughout.
• Add eggs and stir until combined.
• Mix flour with just enough milk to make a thick paste.
• Add flour paste to corn mixture.
• Stir well and heat throughout.
• Pour into casserole dish.
• Bake 30 minutes at 400 or until firm.
• Add remaining crackers to form a top crust and bake additional 10 minutes.

RITZY CORN PIE

Steps:

• Heat oven to 350 degrees F. Combine crushed Ritz crackers with 1/3 of melted butter. Press crumbs into a 9-inch quiche dish. Cook onions and green pepper in remaining butter until tender. Add corn and flour. Cook, stirring until thick. Combine eggs, milk, salt and curry powder. Stir rapidly into corn mixture. Add bacon. Pour into quiche dish . Bake 30 minutes or until golden. Serve immediately.

CORN PIE (BARBADOS)

Steps:

• Beat eggs and sugar. Add corn, flour, and baking powder. Put in a greased baking dish, and bake at 350*F for 30-40 minutes.

RITZY CORN PIE

Steps:

• 1. Heat oven to 350 degrees F.
• 2. Combine crushed crackers with 1/3 of melted butter. Press crumbs into a 9-inch quiche dish.
• 3. Cook onions and pepper in remaining butter until tender. Add corn and flour. Cook, stirring until thick.
• 4. Combine eggs, milk, salt and curry powder. Stir rapidly into corn mixture. Add bacon. Pour into quiche dish. Bake 30 minutes or until golden. Serve immediately.

FRESH CORN PIE

Steps:

• Preheat oven to 425º.
• Prick crust well on bottom and sides with fork, par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown. (Remove beans and parchment paper.)
• Stir together rest of ingredients except paprika and parsley. Pour carefully into pie shell.
• Sprinkle with a little paprika.
• Bake 10 minutes, reduce heat to 350º and bake 30 minutes longer or until center is almost firm. Cool about 10 minutes.
• Garnish with fresh chopped parsley if desired.

PENNSYLVANIA DUTCH CORN PIE

Steps:

• Preheat oven to 425 degrees Fahreneheit.
• In a medium saucepan over medium heat, stir the potato, corn, creamed corn, hard cooked eggs, salt and pepper, and milk.
• Cook on low heat for 20 minutes.
• Press 1 pie crust in bottom and sides of a 9 inch pan.
• Pour hot filling into crust.
• Dot with pieces of butter.
• Cover with top crust and flute edges to seal.
• Cut slits in the top crust to allow steam to escape.
• Place on a cookie sheet.
• Bake for 30 minutes @ 425 degrees for 30 minutes.
• Reduce oven to 350 degrees for 10 minutes.

AWARD-WINNING CORN PIE

Steps:

• Combine crumbs and melted butter, reserving 1/2 cup of crumbs for topping.
• Line a 9" pie pan with remaining crumbs.
• Combine 2 T butter, 1 cup milk, corn and salt.
• Bring to a boil.
• Reduce heat and cook 3 minutes.
• Add flour to remaining 1/4 cup milk; mix to a smooth paste.
• Add slowly to hot corn/milk mixture, stirring constantly.
• Cook 2-3 minutes, or until thick.
• Cool slightly.
• Add onion salt, then add eggs slowly, stirring constantly.
• Pour into crumb-lined pie pan.
• Sprinkle remaining crumbs over top.
• Bake at 400°F for 20 minutes.

SPINACH CORN PIE

Steps:

• Line 9-inch pie plate with crust, prick with a fork.
• Saute onion in oil till tender.
• In a large bowl, mix spinach, corn, sauteed onion, seasonings, eggs and cheese.
• Pour spinach mixture into pie shell.
• Cover with top crust and seal, poke a few holes to vent steam.
• Bake at 350 for 30-40 minutes.