Butter Crust Corn Pie

• 1 1/4 cups soda crackers, crushed
• 1/4 cup grated parmesan cheese
• 1/2 cup butter, melted
• 1 1/4 cups milk, divided
• 2 cups frozen white shoepeg corn, thawed
• 1/2 - 1 teaspoon onion salt
• 1/4 teaspoon white pepper
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• 2 eggs, beaten
• 1/4 cup chopped black olives
• 1/2 cup green onion, sliced
• salsa, to garnish

1. Combine crackers, cheese and butter; press into the bottom and up the sides of a 9" pie plate.
2. Set aside.
3. Combine one cup milk, corn, onion salt, white pepper and sugar in a saucepan; bring to a boil over medium heat.
4. Reduce heat and simmer for 3 minutes.
5. Combine remaining milk and flour, stirring until smooth.
6. Gradually add flour mixture to corn mixture, stirring constantly.
7. Remove from heat; stir in eggs, olives and onion.
8. Mix well; spoon into pie plate.
9. Bake at 400 degrees for 20 minutes or until filling sets.
10. Cut into wedges and serve with salsa.

soda crackers, parmesan cheese, butter, milk, corn, onion salt, white pepper, sugar, flour, eggs, black olives, green onion, salsa

Taken from www.food.com/recipe/butter-crust-corn-pie-107735 (may not work)