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Nutrition Facts
Serving Size 234 g
(Approx. 8 Servings)
Amount Per Serving
Calories 440 Calories From Fat 290
% Daily Value*
Total Fat 32 g 45%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 490 mg 20%
Total Carbohydrate 28 g 9%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 12 g
Vitamin A 30% Iron 30%
Vitamin C 25% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Corn & Tomato Pie
Prep Time
45 minutes
Cook Time
55 minutes
Total Time
1 h 40 m
8  People


Recipe makes 8 Servings

28 Oz H‑E‑B Select Ingredients Flavor Bomb Sweet Tomatoes
4 ears H-E-B Intensely Sweet Corn on the Cob
1 Tbsp olive oil
9 4/5 Oz Texas Pie Company Pie Dough Puck, thawed
1/2 cup(s) sour cream
1/2 cup(s) mayonnaise
1 egg, beaten
1 cup(s) fresh basil leaves, torn
2 Tbsp chives, chopped
1 cup(s) mozzarella cheese, shredded, divided use
1 cup(s) extra sharp cheddar, shredded, divided use
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Preheat oven to 400ºF. Place tomatoes and corn on a sheet pan, drizzle with oil, and season generously with salt and pepper. Roast 15 minutes until tomatoes are blistered and corn is charred.
Roll out pie dough on a lightly floured surface and place in a 9 inch pie dish.
Mix together sour cream, mayo, egg, herbs and half of the cheeses. Set aside.
Remove vegetables from oven and carefully cut corn from the cob. You should have about 2 cups of kernels.
Spread sour cream mixture in the bottom of the pie crust followed by the corn and tomatoes. Top with remaining cheese.
Reduce oven temperature to 350ºF and bake pie until center has set and top is golden brown, approximately 40 minutes. Cool before serving.
Chef's Note: I like to serve this warm with a mixed green salad. Also, if you would like to use sliced heirloom tomatoes, don't roast them.


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