Corn Pie

This sweet Corn Pie has amazing texture and balanced flavor. It’s perfect to serve as a standalone meal or a fun side dish addition to your holiday spread.

Prep Time35

Cook Time50

Cool Time10

Total Time1 35

Servings:

Calories: 462kcal

Author: Karin and Ken

Ingredients

For the crust

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter cubed
3-4 tablespoons ice water
1 large egg beaten (for egg wash)

For the filling

½ cup onion finely diced
1 jalapeño finely diced (remove seeds for less heat)
2 cloves garlic minced
¼ teaspoon smoked paprika Optional
4 cups corn kernels fresh or frozen, thawed if frozen
1 cup mild cheddar cheese shredded
1 cup feta cheese crumbled
2 large eggs
½ cup heavy cream
1 cup breadcrumbs plain or seasoned
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter melted

Instructions

Make the crust (Otherwise bake storebought)

Mix flour and salt in a large bowl. Cut in cold butter until the mixture looks like coarse crumbs.
Add ice water 1 tablespoon at a time, mixing just until the dough comes together.
Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Roll dough into a 12-inch circle on a lightly floured surface. Place in a 9-inch pie dish, trim edges, and crimp.
Place in the freezer for 15 minutes (this helps prevent shrinkage).
Blind bake for extra crispiness.
Preheat oven to 375°F (190°C).
Line chilled crust with parchment paper and fill with pie weights, dried beans, or uncooked rice.
Bake for 15 minutes.
Remove weights and parchment, brush the crust lightly with beaten egg (egg wash), and bake another 5–7 minutes until lightly golden. The egg wash seals the crust to keep it crisp under the filling.

Make the filling

In a skillet over medium heat, sauté onion, jalapeño, and garlic in a little butter or oil for 3–4 minutes until softened. Remove from heat.
In a large bowl, combine the corn, cheddar, feta, and sautéed vegetables, eggs, heavy cream, and melted butter. Stir in breadcrumbs, salt, and pepper. Mix until combined.
Pour filling into the blind-baked crust and spread evenly.
Bake at 350°F (175°C) for 35–40 minutes until golden on top and set in the center.
Cool 5–10 minutes before slicing for neat servings. Serve warm. Garnish with a sprinkling of cheese and jalapeno slices, if desired.

Video

Notes

For an extra shortcut, use store-bought pie crust instead of making it yourself. You will still need to blind bake it before adding the corn filling.
Try using dried beans or uncooked rice if you don’t have pie weights.
If you notice that the edges of the crust are browning too quickly, cover them with foil.

Nutrition