While on my blueberry kick, Erin McDowell’s Sweet Corn Pie with Blueberry Whipped Cream recipe caught my eye as a unique and tasty late-summer combination I had to try!
I’ve never met a corn-based dessert I didn’t absolutely love, and this was no exception.
The crust, the same all-butter version I used in her blueberry pie earlier this month, is super flaky, easy to work with, and sturdy. A luscious corn pudding with hints of nutmeg and cinnamon fills the crust.
My new favorite whipped cream tops it off: you simmer blueberries with sugar, strain and cool the mixture, then whip it into soft peaks with heavy cream. Divine!
The flavors were a match made in heaven. While the pie was a showstopper in the pan, my pudding may not have set up enough, making for gloopy slices. Nevertheless, it was the definition of ugly delicious!
Book: Book on Pie page 256
Rating: 4/5
How Easy Is That: Intermediate
Store-Bought Is Fine: pie crust
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
