Recipe information
Yield
6 main-course or 8 side-dish servings
Ingredients
1 tablespoon butter
1 10-ounce package frozen corn kernels
3 green onions, chopped
2 tablespoons chopped celery leaves
1/3 cup soft herb cheese (such as Boursin)
2 eggs
2 egg yolks
2 tablespoons all purpose flour
1 1/4 cups half and half
1 15-ounce package All Ready Pie Crusts, room temperature
Preparation
Step 1
Preheat oven to 375°F. Melt butter in heavy medium skillet over medium-low heat. Add corn and sauté 5 minutes. Add green onions and celery leaves and toss to heat through. Remove from heat.
Step 2
Mix cheese, eggs, yolks and flour in medium bowl. Gradually add half and half, stirring until mixture is smooth; add corn mixture.
Step 3
Unfold crusts on work surface and press out fold lines. Line 9-inch-diameter pie dish with 1 crust. Spoon filling into crust-lined dish. Arrange second crust over; pinch edges together to seal and crimp decoratively. Cut several slits in top of crust to allow steam to escape.
Step 4
Bake pie until filling is puffed and golden, about 45 minutes. Let stand 15 minutes; serve warm.
