TL;DR (Quick-Answer Box)
- What it is: A savory American-style vegetable pie featuring sweet corn, celery, onion, parsley, and sliced hard-boiled eggs, all baked in a flaky, buttery crust.
- Why you’ll love it: This creamy, comforting, and hearty side dish is the perfect, unexpected star for holiday meals like Thanksgiving or a cozy weekend supper.
- How to make it: Prepare a classic butter-shortening crust, blend half the corn with cream and eggs, sauté the vegetables, then assemble and bake in a skillet.
Jump To
This old-timey corn pie has roots that run deep into Pennsylvania Dutch country, where The One’s dad’s side of the family hails from. While recipes vary on the particulars, in general, fresh-cut corn kernels and sliced hard-boiled eggs are cooked with milk, and often flour, under a flaky pie crust.
A corn pie recipe similar to this can be found in the Pennsylvania Trail of History Cookbook (2004) and is credited to the Cornwall Iron Furnace in Cornwall, Pennsylvania, an iron-making facility that operated from 1742 to 1883 and made pig iron and domestic products, as well as cannon barrels during the Revolution and the Civil War.
Notes from the Test Kitchen
Those helpful folks at America’s Test Kitchen have this to add: “The flavors of this corn pie recipe and the history behind it made it a keeper, though we had some trouble getting the filling to hold together like we wanted. Though it’s less visually appealing than using only whole kernels, we found that pureeing half of the corn with a couple of eggs helped make the filling more stable. We also opted in favor of using heavy cream versus milk since it created a smoother texture and richer flavor.”
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If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
I love when a recipe sparks a memory or a connection to family traditions. Back in 2016, Susan shared her family’s wonderful Pennsylvania Dutch version of this pie, which includes a few fascinating (and delicious!) additions:
A Reader’s Variation
I am a 68-yr-old Pennsylvania Dutch girl. Both my Mother and Grandmother made this. I guess you could say I grew up with it. They always put theirs in a glass bread pan in layers. Ours always had bottom crust with sliced potatoes, whole kernel corn, and hard boiled eggs layered. Salt and pepper and lastly warm milk poured over the layers about 2/3 full. Then the top crust. Yum! I still make it to this day!
Susan
I think this addition of sliced potatoes and hard-boiled eggs sounds absolutely incredible and is a stellar example of how recipes evolve regionally.
Corn Pie
Ingredients
For the crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons vegetable shortening, cut into 1/4-inch pieces and chilled
- 5 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
- 4–6 tablespoons ice water
For the filling
- 4 large eggs
- 12 ears corn, husks and silk removed
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 onion, minced
- 1 celery rib, chopped fine
- 1 teaspoon salt
- 1 garlic clove, minced
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley leaves
Instructions
Make the crust
- Process the flour and salt together in a food processor until combined. Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, about 10 seconds. Scatter the butter pieces over the top and pulse the mixture until it resembles coarse crumbs, about 10 pulses. Transfer the mixture to a bowl.
- Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
- Turn the dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap the dough tightly in the plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Before rolling out the dough, let it sit on the counter to soften slightly, about 10 minutes.
Make the corn filling
- Adjust an oven rack to the middle position and heat the oven to 375°F (190°C).
- Hard-boil 2 of the eggs by covering them with 1 quart water in a small saucepan and bringing to a boil over high heat. As soon as the water reaches a boil, remove the pan from the heat, cover, and let sit for 10 minutes. Meanwhile, prepare a bowl of ice water. Transfer the eggs to the ice water and cool for 5 minutes. Peel the eggs, cut crosswise into 1/4-inch slices, and set aside.
- Meanwhile, slice the corn kernels from the cobs. Process half of the corn (about 4 cups kernels) in a blender (or food processor) with the cream until smooth, about 30 seconds. Add the remaining 2 eggs and blend until combined, about 5 seconds. Set aside.
- Melt 2 tablespoons of the butter in a 10-inch cast iron skillet over medium heat. Add the onion, celery, and salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and pepper and cook until fragrant, about 30 seconds. Off the heat, stir in the remaining corn kernels, corn-cream mixture, and parsley. Smooth the surface of the filling, then arrange the sliced eggs over the top in an even layer. Using your hands, break up the remaining 2 tablespoons butter into small pieces and scatter evenly over the top.
- Roll out the dough on a lightly floured counter to a 12-inch circle, about 1/8 inch thick. Cut three oval-shaped vents, each about 1 inch long and 1/2 inch wide, in the center of the dough. Working quickly, roll the dough loosely over the rolling pin and unroll it evenly over the skillet. Trim the dough, leaving 1/2 inch hanging over the pan lip. Press the dough firmly to seal it to the lip of the pan. (For a decorative border, press the edges of the pie with the tines of a fork.)
- Place the skillet on a foil-lined rimmed baking sheet and bake until the filling is bubbling and the crust is golden brown, about 1 hour. Cool for 10 minutes before serving the pie.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am a 68 yr old Pennsylvania Dutch girl. Both my Mother and Grandmother made this. I guess you could say I grew up with it. They always put theirs in a glass bread pan in layers. Ours always had bottom crust with sliced potatoes, whole kernel corn, and hard boiled eggs layered. Salt and pepper and lastly warm milk poured over the layers about 2/3 full. Then the top crust. Yum! I still make it to this day!
Sounds lovely, Susan!
Susan, this printed version is a nice and delicious pie. I also am used to the same version as you. I was raised as a Pennsylvania Dutch girl as well. Both ways are delightful. Thank you.
Garlic in Pennsylvania Dutch cooking?
Lee, this recipe comes from America’s Test Kitchen, which is the greatness that gives the world Cook’s Illustrated Magazine. They tend to know what they’re doing, although of course it’s possible that they took some liberties with tradition. I hope you’ll consider giving the recipe a try, with or without the questionable ingredient, and let us know what you think….