- 1 refrigerated pie crust
- 1/2 Cup fat-free sour cream
- 1/4 Cup skim milk
- 5 Eggland's Best large eggs
- 2 Tablespoons melted unsalted butter
- 1 Teaspoon salt
- 1 1/2 Cup sweet corn
- 1/2 Cup shredded low-fat cheese
Preheat oven to 400 degrees F; roll out pie crust and place in 9" deep dish pie or tart pan, and prick bottoms and sides with a fork. Pre-bake crust for 8 to 10 minutes.
In a medium-size bowl, mix sour cream, milk, eggs, butter, and salt and whip until fluffy.
Stir in shredded cheese and corn.
Pour into prepared pie shell; reduce oven temperature to 350 degrees F, and bake for 35-40 minutes, or until eggs are set.