Ingredients
1 cup diced peeled potatoes1/3 cup 2% milk2 large eggs, room temperature2 cups fresh or frozen corn, thawed1 teaspoon sugar1/2 teaspoon salt2 sheets refrigerated pie crust
Preparation
Preheat oven to 375°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 6-8 minutes. Drain and set aside.
In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended.
Unroll 1 sheet crust into a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining crust; make a lattice top with crust. Seal and flute edge.
Bake until crust is golden brown and filling is bubbly, 35-40 minutes.
