Corn Pie Barbados Recipes

BARBADOS CORN PIE

Steps:

• Preheat the oven to 35o degrees
• In a bowl, Mix all ingredients together other than the beaten eggs, fold those in last.
• Place the mixture into a greased pie plate or a 9" square pan.
• Bake for 35-40 minutes until the mixture is set.
• Enjoy!

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.

PENNSYLVANIA DUTCH CORN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
• Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
• Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

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.

ARGENTINE CORN PIE

Steps:

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