Corn Custard Shrimp Pie
One small can of shrimp flavors this buttery pie while eggs add protein and corn contributes sweetness. The pie crust mixes right in the pan. No cutting and rolling needed.
1 stick butter
1 cup flour plus more as needed
Small can shrimp
15-ounce can cream-style corn
½ cup milk
½ teaspoon crumbled dried thyme
Set the oven to 350 degrees. Melt butter and add a cup of flour. Use a fork to mix flour and butter, adding more flour if needed to make a crumbly mixture that can be pressed to the bottom and sides of the pie dish. Use floured fingers to create an even crust and to flute edges. Drain shrimp and sprinkle it in the pie shell.
In a bowl whisk the corn, eggs, milk and thyme until well mixed. Pour over shrimp and bake on your oven’s bottom shelf until crust is golden and custard “set”. Look cool 5 to 10 minutes and cut in wedges. Serves 4 to 6. Pass the pepper grinder.
See more of Janet Groene’s galley-ready RV recipes at CampAndRVCook.