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
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Feeds
8
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 53g
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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:
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Spread the oats out on a lined baking tray and bake for 10 mins until golden
- Put the toasted oats in a food processor with the digestives and 1 tbsp of the brown sugar, then pulse
- Add the 40g melted butter and pulse until the mixture looks like wet sand
- Tip into a 21cm-diameter pie dish, pressing down firmly and evenly into the base and sides. Cover with cling film and chill
- Purée the corn and yolks with a stick blender and set aside
- In a large bowl, combine the caster and remaining brown sugar with the milk powder
- Beat in the remaining 100g butter for 2-3 mins with an electric hand whisk
- Add the cream and vanilla, whisk for 2 mins more, then add the sweetcorn mixture and whisk until glossy
- Put the pie dish on a baking tray and pour in the filling
- Bake for 20 mins, then reduce the oven temperature to 180°C/fan 160°C/Gas 4
- 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
- Transfer to a wire rack and allow to cool, then freeze overnight — this is the key to getting the dense, gooey texture
- Allow to defrost for 1 hour before serving. Serve the pie dusted with icing sugar, if you like
