Corn and Bacon Pie

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Preparation time:
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Difficulty: Easy - for beginners
Serves: 8


1 deep dish pie crust, baked at 350 for 35 minutes or until golden
8 pieces center cut bacon
1 med yellow onion, chopped
1 bell pepper, chopped
1 3/4 c corn
3 large eggs
1 1/2 c heavy cream
1/2 tsp salt
1/4 tsp black pepper
1 c shredded sharp cheddar cheese


Fry bacon until crisp. Transfer to a papertowel-lined plate to drain.

In 2 Tbs of the bacon drippings, add onions and peppers and fry for 7-8 minutes. Stir in corn kernels and cook an additional 2 minutes. Remove from heat.

In a bowl, whisk together eggs, cream, salt, and pepper.

Sprinkle 3/4 of the bacon, into the pie shell. Add 3/4 of the cheese. Add corn, onions, and pepper mixture. Pour the egg mixture over all. Sprinkle remaining cheese and bacon over the top.

Place pie pan on top of cookie sheet and place in the center of the oven. Bake at 400 degrees for 50-55 minutes until the center is set. If the crust edges get too browned, rim the edges with a thin cover of tinfoil.

Remove from the oven. Let cool for at least 30 minutes before slicing.

Consider adding chopped scallions, parsley, basil, oregano, or other fresh herbs.


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