Great recipe! I didn't have any issues with it at all. I do recommend that you use a deep dish pie crust if you buy pre-made. I always used the pet ritz brand. The recipe makes enough custard batter to fill the deep dish crust up to the VERY top. I started with room temp eggs & did temper the egg mixture with a couple ladles full of the scalded milk before I added the remaining milk. My pie turned out just as a custard should with a silky smooth filling. I did increase the baking time to 40 minutes. The pie was still bubbling after 40 minutes, but I did insert a knife & it came out clean. So don't accidently overbake, thinking it's not done.

Reviewed On: Apr. 14, 2009

This is a great recipe, but I did make some modifications for a couple reasons. I tripled the recipe because I made this dish for a party at work. I couldn't find the masa harina, so I used flour instead. I used 3/4 cups of all-purpose white flour and 1 cup yellow corn meal. I took the advice of others and used less butter. I used 2 sticks (1c) of unsalted butter instead of 3. I also used 2 cans of creamed corn in place of the frozen corn. So I didn't have to put it in the food processor. I used 2% milk in place of cream. I had to bake mine for about 75 minutes total and that is probably because the batch was large. My co-workers gave rave reviews, so I will make this again. I guess I modified it quite a bit, but I was using what I had. Thanks for sharing such a great recipe.

Reviewed On: Aug. 28, 2008

Great recipe with very good flavor. I agree with the other cooks who stated that the potatoes need to cook longer. I cooked them for about 50min-1hr. I used the juice of half a lemon instead of the whole thing. The flavor was perfect.

Reviewed On: Oct. 22, 2007