Chesapeake Shrimp Pie

A savory custard from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  cup  cooked shrimp, cut into thirds
• 3  large  ears of corn, cooked
• 2  eggs
• 1⁄2 cup evaporated milk
• 2  stiffly beaten  egg whites
• 2  tablespoons  minced parsley
• 1  tablespoon  melted butter
•  salt and pepper (cayenne may be used)

Directions

1. Scrape kernels from ears of corn and add to shrimp.
2. Beat eggs until foamy.
3. Add milk, parsley, butter and seasonings.
4. Combine with shrimp and corn.
5. Fold in beaten egg whites.
6. Pour into a greased baking dish and set dish in a pan of hot water.
7. Bake one hour at 350F or until knife inserted in center comes out clean.