This site uses cookies. By continuing to use this site you're agreeing to our cookie policy.

Corn pie

Corn pie

https://www.coop.co.uk/recipes/corn-pie

Based on a recipe from hip NYC bakery Milk Bar, this insanely moreish, squidgy dessert uses a little frozen sweetcorn in the filling

  • Feeds 8Feeds 8
  • Ready in 1 hour

Each serving contains

  • Energy
    24%
    2005kj 480kcal
  • Fat
    High 39%
    27.2g
  • Saturates
    High 76%
    15.2g
  • Sugar
    High 40%
    36g
  • Salt
    Med 9%
    0.52g

% of adult’s reference intake | Carbohydrates per serving : 53g

Ingredients

  • 30g Co-op porridge oats
  • 210g Co-op digestive biscuits
  • 90g Co-op Fairtrade light brown soft sugar, plus 1 tbsp
  • 100g and 40g Co-op unsalted butter, melted separately
  • 50g frozen Co-op sweetcorn, defrosted
  • 3 Co-op British free range egg yolks
  • 150g Fairtrade caster sugar
  • 10g Co-op skimmed milk powder
  • 80ml Co-op double cream
  • ½ tsp vanilla extract
  • Fairtrade icing sugar, to dust (optional)

Method

For the case:

  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Spread the oats out on a lined baking tray and bake for 10 mins until golden
  3. Put the toasted oats in a food processor with the digestives and 1 tbsp of the brown sugar, then pulse
  4. Add the 40g melted butter and pulse until the mixture looks like wet sand
  5. Tip into a 21cm-diameter pie dish, pressing down firmly and evenly into the base and sides. Cover with cling film and chill
  6. Purée the corn and yolks with a stick blender and set aside
  7. In a large bowl, combine the caster and remaining brown sugar with the milk powder
  8. Beat in the remaining 100g butter for 2-3 mins with an electric hand whisk
  9. Add the cream and vanilla, whisk for 2 mins more, then add the sweetcorn mixture and whisk until glossy
  10. Put the pie dish on a baking tray and pour in the filling
  11. Bake for 20 mins, then reduce the oven temperature to 180°C/fan 160°C/Gas 4
  12. Bake for 5 mins, until golden but still with a slight wobble in the middle. Don’t worry if the filling bubbles over the edge slightly
  13. Transfer to a wire rack and allow to cool, then freeze overnight — this is the key to getting the dense, gooey texture
  14. Allow to defrost for 1 hour before serving. Serve the pie dusted with icing sugar, if you like

Explore more recipes