corn pie
Prep time
Cook time
Total time
Jane said her mother would often prepare it in a 9x13-inch baking dish with just a crust on top. If you try it that way you may want to double the filling ingredients. No matter how you prepare a Corn Pie recipe, it seems popular way to serve it each portion in a shallow bowl, with warm milk and topped with sliced hard-boiled eggs.
: dinner, vegetarian
Cuisine: pa dutch
Serves: 6-8
  • Pastry for top and bottom crust of one 10-inch pie dish
  • 1-1/2 cups whole kernel corn, fresh or frozen
  • 1 medium onion, diced (about ¾ cup)
  • 1 cup potatoes, peeled and evenly diced
  • ½ cup celery, finely chopped
  • ¼ cup milk
  • 2 tablespoons melted butter
  • 2 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 2 hard-boiled eggs, sliced
  • Fresh parsley to garnish
  1. Line a 10-inch pie dish pan with 1 pastry crust.
  2. In a medium bowl, combine the corn, onion, potatoes, celery, milk, butter, parsley, salt and pepper. Pour into the pie dish and top with the egg slices (or serve the eggs on the side).
  3. Top the filling with the second pastry crust. Crimp the edges to seal and slice the center of the crust to vent.
  4. Bake at 350ºF for about 1 hour, until golden. Garnish with the fresh parsley and serve with warmed milk for pouring over the pie.
Recipe by phoebe's pure food at