Tecumseh Pudding Pie Recipe
Ingredients
| Eggs | 3 | |
| 2 cups undiluted evaporated milk | ||
| Whole kernel corn | 2 Cup (16 tbs), frozen | |
| Stuffed olives | 1/2 Cup (16 tbs), sliced | |
| Water cress | 1/2 Cup (16 tbs), minced | |
| Onion | 1 Tablespoon, grated | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dash Tabasco sauce | ||
| 1/2 standard pastry | ||
Directions
GETTING STARTED
1. Preheat the oven to 425° F.
MAKING
2. Take a bowl and whisk eggs until they turn foamy.
3. Fold in the milk and whisk for another 3 minutes.
4. Add corn, olives, water cress, onion and seasonings.
5. Cook the mixture over low heat until the mixture gets slightly thick. Stir the mixture throughout the cooking period.
6. Take 1 ½ quart casserole and roll out the pastry to fit the casserole.
7. Spoon the corn mixture and bake it uncovered for about 10 minutes at 425° F.
8. Bake the mixture for about 45-50minutes by reducing the heat to 325° F until the mixture gets set.
9. Cool for some time before serving.
SERVING
10. Serve cold pudding pie immediately.
1. Preheat the oven to 425° F.
MAKING
2. Take a bowl and whisk eggs until they turn foamy.
3. Fold in the milk and whisk for another 3 minutes.
4. Add corn, olives, water cress, onion and seasonings.
5. Cook the mixture over low heat until the mixture gets slightly thick. Stir the mixture throughout the cooking period.
6. Take 1 ½ quart casserole and roll out the pastry to fit the casserole.
7. Spoon the corn mixture and bake it uncovered for about 10 minutes at 425° F.
8. Bake the mixture for about 45-50minutes by reducing the heat to 325° F until the mixture gets set.
9. Cool for some time before serving.
SERVING
10. Serve cold pudding pie immediately.
Chef
