Yelapa-Style Sweet Corn Pie (Pay de Elote)

Steps

Crust

1. 1

   Heat the oven to 350°F (180 °C) (180°C (350 °F)). Lightly grease a 9-inch pie plate.

2. 2

   Make the crust. In a bowl, stir together the flour, sugar, and salt. Add the melted butter and mix until the flour is evenly moistened and the mixture forms a soft dough. Add the water only if needed.

3. 3

   Transfer the dough to the prepared pie plate. Press it firmly and evenly over the bottom and up the sides of the plate, creating a compact, level crust. Set aside while preparing the filling.

Filling

4. 4

   Add the corn kernels to a blender. Blend until the corn is broken down into a fairly smooth pulp, stopping to scrape the sides as needed.

5. 5

   Pour the corn pulp through a fine-mesh strainer set over a bowl. Press firmly on the pulp with a spatula or the back of a spoon to extract as much liquid and flavor as possible. Discard the solids.

6. 6

   Return the strained corn liquid to the blender. Add the condensed milk, evaporated milk, eggs, melted butter, and vanilla. Blend until smooth and fully combined.

7. 7

   Pour the filling into the crust. If using cinnamon, sprinkle it lightly over the surface.

Bake and cool

8. 8

   Bake until the filling is set around the edges and only the center has a slight jiggle, about 75 to 90 minutes. The crust should be lightly golden. If the crust browns too quickly, loosely cover the rim with foil.

   Start 90-minute timer
9. 9

   Transfer the pie to a rack and cool completely in the pan. Serve at room temperature or chilled. For the cleanest slices, refrigerate the cooled pie before cutting.