1 prebaked 9" pie crust (recipe follows)
3 c. corn, frozen or fresh (if frozen, add 2 tsp. sugar)
4 hard cooked eggs, sliced
1 scallion, finely minced
1/4 c. minced parsley
1/2 tsp. dried thyme leaves
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. butter
3/4 c. half & half
1/4 c. grated Parmesan cheese

PIE CRUST:

Mix 1 3/4 cups all-purpose flour, 1/2 teaspoon salt and 1/4 cup cornmeal. Measure 1/3 cupful of this mixture and mix with 1/4 cup water. Cut 2/3 cup shortening into dry mixture until it resembles cornmeal. Stir in paste and work with hands to form dough. Roll out half to fit a 9 inch pie pan. Roll out remaining half for top. Or bake pie without top crust. Save dough for later use.

1. Prepare and prebake pie crust 12-15 minutes at 450 degrees. Cool slightly.

2. Layer the corn, eggs, scallion and parsley in the shell.

3. Mix thyme, salt and black pepper. Sprinkle over corn. Dot with butter. Pour half & half over all. Sprinkle with Parmesan cheese.

4. Roll out remaining pie dough for top crust, if used. Place on pie. Seal with a fork and cut slits in crust.

5. Bake for 5 minutes at 450 degrees. Then bake about 30 minutes at 350 degrees. Let sit for 10 minutes before serving.

Tips: When in season, add to the corn 1/4 cup each red and green peppers. Chop the peppers about corn kernel size. Makes 1 pie, 4-6 servings.