Let’s keep this short and sweet.
Corn is delicious, we like it a lot. Sweet summer corn deserves to go into a pie.
But the first million times I worked on this pie, the texture was upsettingly wrong and the flavor just wasn’t right. I tried this pie over and over and over again to intensify the flavor and soften the texture. And see, sometimes when I’m being stubborn, I have this nasty habit of doing pretty much the same thing over and over again and [~sorta~] expecting different results. That pretty much never works out. So finally, when I realized this situation kind of had to get figured out, I actually used my brain/instinct, made necessary changes, and ultimately got myself a delicate and delightfully corny custard pie that says summertime and the livin is easy. Or something like that.
Moral of this pie/story: If you keep doing the same thing and are unhappy with what you have… stop doing that, ya fool. Use your noggin, make some changes, write them down, keep on trucking, and eventually… you’re probably gonna end up with something amazing.
Take heart and make pie, people.
1 (11.3-ounce) package pecan sandies cookies
3 tablespoons light brown sugar
1 tablespoon granulated sugar
1 teaspoon kosher salt
6 tablespoons unsalted butter, melted
- Place cookies in the bowl of a food processor; pulse until fine crumbs form. Combine crumbs with sugars and salt in a medium bowl, stirring with a whisk. Drizzle butter over crumb mixture; toss to coat
- Light spray a 9-inch glass or ceramic pie pan with cooking spray. Press crumb mixture along bottom and up sides of pan. Transfer pan to the freezer; chill 30 minutes. Preheat oven to 325°; bake crust at 325° for 10 minutes or until lightly browned. Cool completely on a wire rack.
2/3 cup whole buttermilk
3/4 cup half-and-half, divided
1/2 cup sugar
4 ears of corn, kernels removed and cobs reserved
2 cups heavy cream
1/4 tsp salt
3 tablespoons water, divided
11/2 tablespoons cornstarch
11/2 teaspoons unflavored gelatin powder
2 tablespoons unsalted butter, cut into pieces
Fresh blackberries (or other berry of your choice)
- Combine buttermilk, 1/2 cup half-and-half, and sugar in a medium saucepan over medium heat; bring to a simmer. Add corn kernels to pan; simmer 6 minutes or until corn is tender. Strain buttermilk mixture into a large saucepan; set kernels aside. Add cream, salt, and corn cobs to buttermilk mixture. Bring to a simmer over medium heat; simmer 5 minutes. Cover and remove from heat; let mixture sit for 30 minutes.
- Meanwhile combine reserved corn kernels and remaining 4 tablespoons half-and-half in the bowl of a food processor; process until smooth. Strain mixture through a fine mesh sieve into a bowl, pressing solids firmly with the back of a spoon.
*You really have to push to get a fair amount of smooth liquid out of this mixture, don’t be scared to put some muscle into it.
- Remove cobs from cream mixture; discard cobs. Combine cornstarch and 1 tablespoon water in a small bowl; stir with a whisk until cornstarch dissolves and mixture is smooth. Place remaining 2 tablespoons water in a small bowl. Sprinkle gelatin powder over water; stir to dissolve. Bring cream mixture to a simmer; stir in cornstarch mixture. Cook 1 to 2 minutes or until thickened slightly, stirring constantly. Remove pan from heat. Add gelatin to pan; stir until gelatin is completely dissolved. Add butter to pan; stir until melted.
- Pour corn cream into cooled pie crust; chill 6 hours or overnight. Top with fresh berries of your choice