Corn Pie with Philadelphia Cream Cheese

Ingredients

• 4 cup Fresh or frozen corn kernels (Fresh or frozen corn may be used; if frozen, thaw beforehand.)
• 400 ml Sweetened condensed milk (1 can.)
• 400 ml Evaporated milk (1 can.)
• 190 g Philadelphia cream cheese (At room temperature; 1 bar.)
• 3 Large eggs
• Salt (1 pinch.)
• 0.5 cup Sugar (Optional, to adjust the sweetness.)
• Butter (As needed to grease the pie pan.)

Steps

1. 1

   Preheat the oven to 180 °C (350 °F). Thoroughly grease a pie pan with butter, covering the bottom and sides to prevent the mixture from sticking.

2. 2

   Place the corn kernels, sweetened condensed milk, evaporated milk, room-temperature Philadelphia cream cheese, eggs, and pinch of salt in a blender.

3. 3

   Blend until smooth, creamy, and homogeneous. Stop the blender and scrape down the sides of the jar if necessary to incorporate any ingredients that have stuck to it.

4. 4

   If you prefer a sweeter pie, add the sugar. Blend for a few more seconds, until completely incorporated.

5. 5

   Pour the mixture into the previously greased pan. Smooth the surface with a spatula so it bakes evenly.

6. 6

   Bake for 50 to 60 minutes, until the pie is firm and lightly golden. When a knife is inserted into the center, it should come out clean or with a few moist crumbs, but no liquid mixture.

7. 7

   Remove the pie from the oven and let it cool to room temperature. Once it is no longer hot, refrigerate it for at least 2 hours so it develops a firmer consistency.

8. 8

   Serve chilled or at room temperature.

Notes

The sugar is optional because the sweetened condensed milk already provides sweetness. The pie should be cooled and refrigerated before slicing so it holds its shape better.

Nutrition per serving

• dessert
• pie
• Mexican
• baked
• vegetarian
• with corn
• creamy
• for sharing