Double Corn and Egg Pie

A Friday special—serve with a mixed fruit salad and a green vegetable


  • Pastry for 2-Crust Pie
  • 1 (1 lb.) can cream style corn
  • 1 (12 oz.) can Mexicorn
  • 2 tblsp. grated onion
  • ½ tsp. salt
  • tsp. pepper
  • 4 hard-cooked eggs, sliced
  • 4 oz. process American cheese, thinly sliced


Combine corns, onion, salt and pepper, mixing well.

Arrange sliced eggs in pastry-lined 10" pie pan to make even layer. Top with corn mixture, then with cheese slices.

Adjust top crust; flute edges and cut team vents.

Bake in hot oven (425°F.) 30 minutes. Let stand 5 minutes before cutting.