Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              dozen  ears fresh white corn (or 2 packages
                        frozen corn)
  4                     potatoes -- diced
  1             medium  onion -- chopped
  2               cups  water
  1                cup  celery -- chopped
  4                     hard boiled eggs (chopped fine)
  1                cup  milk (maybe a little more if needed)
  4        Tablespoons  butter
                        Your favorite pie crust (1 frozen
                        ready-made pie crust)

Preparation:

Cook corn, potatoes, onion and celery in water until done, drain water. Add eggs, milk and butter. Use a deep pie dish. Put into pie crust and scratch the lid. Bake on a cookie sheet at 375 deg. for 30-45 minutes or until golden brown. SHORT CUT - Great looking short cut, it's certainly worth a try. You can use a prepared freezer crust for the bottom crust and a refrigerator crust for the top. The recipe is as follows: Use 4 - 5 ears of fresh corn, removed from the cob. Put the corn into the pie shell, add 1 teaspoon salt, 3 tablespoons of flour and 2 tablespoons of softened butter (dabbed on top of corn). Add milk until you see it come up around the sides. Place 2 eggs (hard boiled and sliced) on top of the corn. Cover the pie with a top crust. Bake at 375 degrees for about 60 minutes. (serve topped with a white sauce

Nutritional Information:

853 Calories (kcal); 47g Total Fat; (47% calories from fat); 13g Protein; 102g Carbohydrate; 124mg Cholesterol; 620mg Sodium