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Ingredients
- 4 c. corn, cooked (canned, fresh or frozen)
- 2 c. potatoes, cooked and diced
- 3 or 4 hard-boiled eggs, cut up
- 1 tsp. onion, finely chopped
- 1 tsp. parsley
- 4 Tbsp. butter
- 2 Tbsp. cream or milk
- 2 (9-inch) unbaked pie shells
Method
- Line pie pan with pie dough.
- Fill with alternating layers of corn, potatoes, hard-boiled eggs and parsley.
- Season with salt and pepper.
- Add butter and cream.
- Place vented pie crust on top. Bake at 375° for 40 minutes.
- Makes 1 pie.
- If using canned corn, use 2 cans.
