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2 votes | 5282 views

This is a savory pie that was served as a main meal, usually lunch. Really great when fresh corn is available, but good with frozen corn, too.

Prep time:
Cook time:
Servings: 6


Cost per serving $1.01 view details
  • 1 doz. ears fresh white corn (or 2 packages frozen corn)
  • 4 hard boiled eggs
  • 1 c. milk (maybe a little more, if needed)
  • 4 Tbsp. butter
  • Your favorite pie crust (or 1 ready-made double pie crust)


  1. Put corn into pie shell in a deep dish.
  2. Cut eggs over the top.
  3. Pour in milk and top with butter.
  4. Salt and pepper, to taste.
  5. Put on top pie crust, and cut vents.
  6. Bake on a cookie sheet at 375 deg. for about 45 minutes, or until golden brown.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 153g
Recipe makes 6 servings
Calories 318  
Calories from Fat 173 54%
Total Fat 19.48g 24%
Saturated Fat 9.4g 38%
Trans Fat 0.0g  
Cholesterol 24mg 8%
Sodium 237mg 10%
Potassium 263mg 8%
Total Carbs 33.68g 9%
Dietary Fiber 2.4g 8%
Sugars 4.23g 3%
Protein 4.61g 7%
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  • judee
    September 29, 2012
    I've never had corn pie despite living in Pennsylvania. Fresh corn is still available at the farm stands. I might give this recipe a try.
    1 reply
    • Jann from PA
      September 30, 2012
      I hope you like it, we do. My brother is going to try making it, so I had to write out a recipe for him. All he could find online were recipes with potatoes in it. We never used anything but corn in Lancaster County. Other counties where PA Dutch lived probably did things a little differently. Let me know how it turns out, OK?
    • Glenn
      September 27, 2012
      Corn pie was a staple in our household as I was growing up in Lancaster County, PA. This is the way my mother made it and my dad would add additional warm milk after dishing his serving. The taste is indescribable and is less a taste than it is an experience. Now this is good eating.

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