Pennsylvania Dutch Corn Pie is a beloved, classic dish rooted in Amish and Mennonite traditions. Combining tender potatoes, sweet corn, hard-boiled eggs, and a creamy sauce, this dish is baked inside a flaky pie crust, creating a satisfying and hearty meal. Often served during the fall or at family gatherings, this comforting dish highlights simple, fresh ingredients and the wholesome flavors of home-cooked meals.
Why You’ll Love This Recipe
Corn Pie is a delightful, nostalgic dish that offers a perfect balance of flavors and textures. It’s a meatless main course that’s both filling and flavorful, making it an excellent choice for vegetarians, or a wonderful addition to a Meatless Monday dinner. The combination of sweet corn, soft potatoes, and creamy eggs, all enveloped in a golden pie crust, makes it the ideal comfort food. Whether you’re celebrating the bounty of fresh corn in the summer or preparing it with frozen corn during the colder months, this recipe is versatile and perfect for any time of year.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 double pie crust (homemade or store-bought, for both the top and bottom)
- 2 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 3 hard-boiled eggs, chopped
- 1/4 cup butter
- 1/2 cup milk or half-and-half
- Salt, to taste
- Black pepper, to taste
- Optional: 1 tablespoon chopped fresh parsley or chives for garnish
Directions
- Preheat the Oven: Set your oven to 375°F (190°C) and allow it to fully heat.
- Prepare the Potatoes: In a medium pot, bring water to a boil and add the diced potatoes. Cook for about 5–7 minutes, or until they are just tender but not mushy. Drain the potatoes and set them aside.
- Prepare the Filling: In a large mixing bowl, combine the corn kernels, boiled potatoes, chopped hard-boiled eggs, melted butter, and milk. Season with salt and pepper to taste. If you’re using fresh herbs, add them to the mixture for extra flavor.
- Assemble the Pie: Roll out one pie crust and fit it into a 9-inch pie dish. Pour the corn mixture into the crust, spreading it evenly. Place the second pie crust on top, trimming the edges and crimping them to seal the pie. Be sure to cut several slits in the top crust to allow steam to escape during baking.
- Bake: Place the pie in the oven and bake for 35–40 minutes, or until the crust turns golden brown and the filling is bubbling from the slits in the top.
- Let It Cool: After baking, allow the pie to cool for about 10 minutes before slicing and serving. Garnish with fresh parsley or chives if desired for a pop of color and extra flavor.
Servings and Timing
This recipe serves 6–8 people.
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
Variations
- Meat Option: For a non-vegetarian version, you can add cooked, crumbled bacon or diced ham to the filling for a savory twist.
- Cheesy Corn Pie: Add 1/4 cup of shredded cheddar cheese or Swiss cheese to the filling to make it extra creamy and rich.
- Herb-Infused Pie: Enhance the flavor by incorporating fresh thyme, chives, or rosemary into the filling.
- Crustless Version: For a low-carb or gluten-free alternative, skip the pie crust and bake the mixture in a greased casserole dish, topping it with a light breadcrumb crust.
- Seasonal Add-ins: Consider adding seasonal vegetables like peas, green beans, or even roasted bell peppers for a burst of color and variety.
Storage and Reheating
- Storage: Leftover corn pie can be stored in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: To reheat in the oven, preheat it to 350°F and cover the pie with aluminum foil. Bake for 15–20 minutes or until heated through. In the microwave, heat individual slices for 1–2 minutes until warm.
You can also make the pie ahead of time. Prepare it completely, then refrigerate it for up to 24 hours or freeze it for up to 2 months. When baking from frozen, add 10–15 minutes to the cook time.
Pennsylvania Dutch Corn Pie
Ingredients
- 1 double pie crust homemade or store-bought for top and bottom
- 2 cups corn kernels fresh or frozen
- 2 medium potatoes peeled and diced
- 3 large hard-boiled eggs chopped
- 1/4 cup butter melted
- 1/2 cup milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley optional, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the diced potatoes in salted water for 5–7 minutes, or until just tender. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour, cook for 1 minute, and gradually whisk in milk or cream. Season with salt and pepper, then cook until thickened.
- In a large bowl, combine potatoes, corn, chopped hard-boiled eggs, and the creamy sauce. Stir gently to coat the ingredients evenly.
- Line a pie dish with one of the pie crusts, fill with the corn mixture, and cover with the second crust. Seal the edges and cut slits in the top crust to allow steam to escape.
- Bake for 30–35 minutes, or until the crust is golden brown.
- Allow the pie to cool for 10 minutes before slicing. Garnish with fresh parsley, if desired.
Notes
Nutrition
FAQs
What is Pennsylvania Dutch Corn Pie?
This savory pie features a filling made from corn, boiled potatoes, and hard-boiled eggs, all mixed in a creamy sauce and baked inside a buttery, flaky crust. It’s a traditional dish from the Pennsylvania Dutch community, including the Amish and Mennonite cultures.
Can I use frozen corn?
Yes, frozen corn works perfectly fine for this recipe. Just make sure to thaw and drain it before mixing it into the filling.
Is this recipe vegetarian?
Yes, the base recipe is meatless, making it ideal for vegetarians. If you prefer a meaty version, you can add diced ham or crumbled bacon to the mixture.
Which type of potatoes are best?
Yukon Gold or russet potatoes are ideal because they become creamy and tender when boiled, which enhances the texture of the filling.
Can I use canned corn?
Yes, canned corn can be used. Be sure to drain it well before adding it to the mixture.
Do I need to blind bake the crust?
No, blind baking the crust isn’t necessary for this recipe. The pie will bake evenly as is, with no need for pre-baking the crust.
Can I make the pie in advance?
Yes, you can prepare the pie ahead of time and refrigerate it until you’re ready to bake. This is great for meal prep or when hosting guests.
Why are eggs used in the filling?
Hard-boiled eggs add richness, texture, and protein to the pie, making it more satisfying and flavorful.
Can I make this dairy-free?
Yes, you can substitute plant-based butter and milk alternatives, although the texture and flavor may vary slightly.
What should I serve with Pennsylvania Dutch Corn Pie?
This pie pairs wonderfully with a light green salad, stewed tomatoes, or pickled vegetables for a well-rounded meal.
Conclusion
Pennsylvania Dutch Corn Pie is a comforting and flavorful dish, perfect for family gatherings or as a main course for any day of the week. With its combination of sweet corn, creamy potatoes, and eggs, all enveloped in a flaky pie crust, it offers a warm and hearty meal that is sure to please everyone at the table. Whether you enjoy it as a filling vegetarian dish or choose to customize it with seasonal add-ins, this recipe celebrates the simplicity and richness of farm-fresh ingredients.