Corn And Bacon Pie Recipe

Name: Corn And Bacon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9-inch pie crust, blind baked at 350 for about 35 minutes, until golden brown; 8 pieces center-cut bacon, chopped into lardons; 1 3/4 cups corn kernels removed from the cob (about 5 ears of corn); 1 medium yellow onion, finely chopped; 1 bell pepper (red or green, or yellow or orange for that matter) seeded and finely chopped; 3 large eggs; 1 1/2 cups heavy cream or half and half; 1 cup shredded sharp cheddar; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

1
Preheat your oven to 400F. Fry the bacon in a large pan until it's crispy and then transfer it to a plate with a paper towel to drain it.
2
Pour off all but 2 Tbs. of the bacon grease. Add the onion and peppers and fry them over medium for 7 or 8 minutes until they're getting tender, then stir in the corn kernels and cook for another couple of minutes. Remove from the heat.
3
In a bowl whisk together the eggs, milk/cream, salt and pepper.
4
Sprinkle 3/4s of the bacon in the prebaked pie shell. Then, add 3/4 of the shredded cheese. Scrape the corn, onions, and pepper into the pie crust and gently pour the egg mixture over it. Sprinkle the remaining bacon bits and shredded cheese on top.
5
Put the pie pan onto a baking sheet with a rim and place in the center of the oven. Bake for 50-55 minutes until the center has set. If the crust starts to get too brown, cover it with foil. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. This pie is also quite tasty at room temperature. Accompany with a green salad, or some good tomatoes tossed with a little olive oil, fresh basil, and a touch of salt.

1526

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 9-inch pie crust, blind baked at 350 for about 35 minutes, until golden brown, 8 pieces center-cut bacon, chopped into lardons, 1 3/4 cups corn kernels removed from the cob (about 5 ears of corn), 1 medium yellow onion, finely chopped, and more.

Yes, Corn And Bacon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn And Bacon Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions