Wednesday, August 20, 2014

Tomato and Corn Custard Pie

This summer has been full of great memories! At the end of the BSF year I mentioned to my group that I would like to do a Beth Moore Study over the summer and some of the girls said they were interested in doing it with me. We have been meeting every 2 weeks doing the Ester study on Wednesday mornings. It has been such a blessing to get to know these girls and have fellowship with them and their sweet babies! 

Here we are! Me, Kelly, Amanda (and her sweet girl that we can't wait to meet), and Sarah.
I am happy to have met Kelly. We have one more lesson together before the end of our study but today was Kelly's last day with us.
 Sarah has been an amazing host, opening up her beautiful home to us. It is always clean, even with 5 month old twins and her 3 year old boy. We have all enjoyed loving on her twin boys Joey and Jake. I am not sure which one Amanda is feeding here, they look so alike!
Here are the kids, minus Sarah's boy Robbie. Twins Joey and Jake, Kelly's little girl Brynn and Amanda's sweet girl Paige.

I have been blessed to bring these mommas brunch for our times together. It has been fun to try out  breakfast recipes on them since I normally do not cook many meals in the morning. Here is what I brought today. It was SO good I couldn't wait to get home and blog about it. The next few blogs will feature the rest of the breakfast recipes I have tried out this summer.

Tomato and Corn Custard Pie
1 refrigerated pie dough
2-4 heirloom tomatoes (depending on their size)
2 Tbsp butter
2 ears of corn, kernels cut off
1 cup heavy cream
3 eggs
6 green onions
1 cup grated sharp cheddar cheese
1/2 cup panko breadcrumbs
1 tsp fresh thyme
1/2 fresh paprika
pinch of cayenne
salt and pepper
 Preheat oven to 350. Press pie dough into your pie pan. Crimp edges and poke holes in the bottom of the pan with a fork. Bake for 15 minutes. I actually baked mine for 20 minutes but I think it was overcooked on the edges at the end so try it for less.
 Heat 1 Tbsp butter in a pan and add corn kernels and 1/2 tsp salt to the pan. Cook for about 5 minutes, until tender.
 Remove 1/2 cup of corn and set aside.
 Add 1 cup of cream to the pan and cook until it simmers.

Carefully pour the cream and corn mixture into a blender. Wait a few minutes so it isn't too hot and then blend until smooth.
In a mixing bowl, add half of the chopped green onions, half of the cheese (1/2 cup), 3 eggs, 1/2 cup of reserved corn, and a sprinkle of pepper.
 Slowly whisk the blended corn cream mixture into the mixing bowl. Add it slowly to temper the eggs.

 Add corn custard to the pie crust and bake on 350 for 35 minutes.
 Mix together panko, remaining green onions and cheese, paprika, fresh thyme and 1/4 tsp salt and pepper.
 Slice tomatoes and allow them to drain on paper towels.
 Pat dry with paper towels.
 Remove custard from oven and increase the oven temp to 400. As you can see my crust was already too brown so I covered it with foil for the remaining cook time.
 Sprinkle about 1/4 cup of the panko mixture on top of the custard. Then layer the tomatoes covering the top.
 Sprinkle the remaining panko mixture over the tomato slices.
 Cut remaining 1 Tbsp of butter into pieces and dot the top of the pie with them. Bake for 15 more minutes.
 Remove and allow to cool for about 30 minutes before serving.


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