1 (18.5 ounce) package creamed corn
1/2 cup butter, softened
1 cup all-purpose flour
1 egg, beaten
1 (10.5 ounce) can evaporated milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
Preheat oven to 300 degrees F (150 degrees C).
Spread one creamed corn layer with 1/2 cup butter. Spread 1/2 cup butter between pie crusts.
In a medium saucepan, combine 3 cups corn syrup with 2 cups flour and whisk into creamed corn syrup.
In a large bowl, mix egg, 1 cup corn syrup, vanilla, baking soda and 1/2 cup flour until well blended.
Beat creamed corn mixture into cream cheese mixture; stir gently. Pour mixture into pie crust.
Bake in preheated oven for 30 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes, or until a toothpick inserted into center of pie comes out clean. Cool. Serve immediately.
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