Corn Cheese Custard Pie
Ingredients
- 9-inch pie shell unbaked
- 1 11 oz condensed Cheddar cheese soup undiluted
- 1 17 oz can cream-style corn
- 1 4 oz jar diced pimento
- 5 eggs well beaten
- 12 c milk
- 2 Tbsp flour
Directions
- Thaw pie shell for 1 minute
- Mix ingredients until well blended
- Pour into pie shell and bake 40 to 50 minutes at 350 until puffed and browned