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Pennsylvania Dutch Corn Pie

Rated as 4.34 out of 5 Stars

"This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well."
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1 h 10 m servings 417
Original recipe yields 8 servings


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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
  3. Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
  4. Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.


  • Note
  • You can double the filling, and use the extra to spoon over the slices of pie.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 417 calories; 20.7 52 9.2 85 624 Full nutrition

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  1. 58 Ratings

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Most helpful positive review

I decided to try this because my husband is "Pennsylvania Dutch" and thought he might like to try it. I LOVED IT, he HATED it and refused to eat it. I made it as a "side" dish" and I ended up ...

Most helpful critical review

The Amish sure know how to cook.

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Least positive

I decided to try this because my husband is "Pennsylvania Dutch" and thought he might like to try it. I LOVED IT, he HATED it and refused to eat it. I made it as a "side" dish" and I ended up ...

Ok, I’m sure I’m not the only person that when they first saw this recipe said to themselves. Corn…pie…corn…pie…Corn Pie??? You have to admit, the words corn and pie usually don’t go together,...

Good! I made this exactly according to the recipe and it turned out yummy. I'll tweak it a little next time I make it by adding more potato (my favorite part of the pie) as well as some spices...

OMG! I was just telling someone about corn pie 2 days ago! They never heard of it and they're from PA. My grandma was a cook in Akron PA and made this all the time. Only difference is hers onl...

This was good. I stuck to the original recipe, and was quite pleased. I liked the sweetness of the pie crust, but it's a little too much crust (especially when reheating for leftovers). Next tim...

When I came across this recipe, I just had to make it. I am Pa. Dutch and my Nana used to make this. This is excellent! She used to put chopped parsley in it. I tried it with the chicken too, so...

I chose this recipe because my husband is Pennsyvania Dutch and I am always looking for things to cook for him to remind him of home. He enjoyed this as did the rest of my family. It was very ta...

Great recipe! Very easy. I only gave it 4 stars because I think the bake time is too long. I followed the recipe instructions using a ready made pie dough and the crust was really dark brown whe...

Corn pie was always a favorite of mine growing up - never tried with a can of creamed corn - it was very good - the kids love it as well.