Pennsylvania Dutch Corn Pie is a comforting, old-fashioned dish that highlights the sweetness of corn and the heartiness of potatoes in a rich, buttery pie. Encased in a flaky double crust and often served with a splash of milk or gravy, this Amish and Mennonite classic is a beloved staple of Pennsylvania Dutch cooking—simple, satisfying, and perfect for late summer when fresh corn is abundant.

Why You’ll Love This Recipe

Corn Pie is the ultimate homestyle comfort food. With layers of tender potatoes, fresh corn kernels, and hard-boiled eggs nestled into a buttery crust, it’s filling yet gentle in flavor. It’s a perfect meatless main or a side dish for a larger feast. Whether you’re craving something nostalgic or trying Pennsylvania Dutch cuisine for the first time, this dish is a true taste of tradition.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pie crust (store-bought or homemade, for top and bottom)
Fresh corn kernels (or frozen, thawed)
Potatoes
Hard-boiled eggs
Butter
Whole milk or cream
Salt
Black pepper

directions

Preheat oven to 375°F (190°C).
Roll out the bottom pie crust and place it in a 9-inch pie dish.
Peel and dice the potatoes into small cubes. Boil them in salted water for 5–7 minutes until just tender. Drain and set aside.
In a large mixing bowl, combine the cooked potatoes, fresh corn kernels, chopped hard-boiled eggs, melted butter, milk or cream, salt, and pepper. Stir to combine.
Pour the filling into the pie shell.
Cover with the top crust, sealing and crimping the edges. Cut small slits in the top to allow steam to escape.
Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbly.
Let cool for 10 minutes before slicing. Serve warm, optionally with a splash of warm milk or chicken gravy.

Servings and timing

This recipe serves 6.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

Add sautéed onions or leeks for extra flavor.
Use a splash of chicken broth instead of milk for a savory variation.
Stir in herbs like thyme or parsley for a fresh touch.
Replace hard-boiled eggs with shredded cheese for a modern twist.
Add chopped cooked ham or bacon for a non-vegetarian version.

storage/reheating

Store leftover corn pie in an airtight container in the fridge for up to 3 days.
To reheat, warm slices in a 350°F oven until heated through, or microwave individual portions. The crust stays crispest when reheated in the oven.
Not recommended for freezing, as the potatoes may become watery upon thawing.

FAQs

What is Pennsylvania Dutch Corn Pie?

It’s a traditional Amish and Mennonite dish made with corn, potatoes, and eggs baked inside a double pie crust. It’s especially popular in late summer and fall.

Do I have to use fresh corn?

Fresh corn is best, but thawed frozen corn works well when out of season.

What kind of potatoes should I use?

Yukon Gold or russet potatoes are both good choices. Make sure they’re diced small and parboiled.

Are the eggs necessary?

Hard-boiled eggs are traditional, adding protein and texture, but you can leave them out or replace them with cheese for a different flavor.

Can I make it dairy-free?

Yes—use plant-based butter and milk alternatives, though the flavor and richness may vary.

Can I prepare corn pie in advance?

You can assemble it ahead of time and refrigerate until ready to bake, or bake it fully and reheat later.

What do you serve with corn pie?

It pairs well with tomato salad, coleslaw, green beans, or a drizzle of milk or chicken gravy on top.

Can I freeze corn pie?

Freezing is not ideal due to the texture of the potatoes, but the pie crust itself freezes well if prepped separately.

Is corn pie vegetarian?

Yes, the classic version is meatless and makes a hearty vegetarian main dish.

Can I use a pre-made crust?

Absolutely—store-bought crust works great for saving time, though homemade crust gives it an authentic touch.

Conclusion

Pennsylvania Dutch Corn Pie is a humble yet hearty dish that showcases the beauty of simple ingredients and traditional cooking. With its buttery crust, sweet corn, tender potatoes, and comforting flavor, it’s no wonder this pie has stood the test of time. Whether you’re exploring regional American cuisine or just looking for a cozy vegetarian dinner, this recipe is sure to bring warmth and satisfaction to your table.