Prep Time: 15 minutes, ready in 1 hour 10 minutes|
1 Pillsbury refrigerated pie crust from 15 oz. pkg. softened as directed on package
1/4 cup mayonnaise
1/2 tsp. salt
1/2 ts. pepper
5 cups frozen potatoes obrien with onion and peppers - 24 oz. package thawed
1 - 12 oz. corned beef crumbled
Oven rack at lowest position in oven - heat oven to 425
Place pie crust on 9-in. glass pie pan and bake crust on lowest oven rack at 425 for 5 minutes
Meanwhile, beat eggs in large bowl and add mayo, salt, & pepper, blend well.
Add potatoes & corned beef, mix well.
Remove partially baked crust from oven, reduce oven temp. to 375.
Spoon potato mixture into partially baked crust. Return pie to lowest oven rack and bake at 375 for 25 minutes.
Cover top of pie with foil to prevent excessive browning.
Bake an additional 20 to 30 minutes or until potatoes are tender and crust is deep golden brown.
Cut into wedges to serve. Serves 5. High altitude: no changes.