Traditional Corn Pie

Course : Vegetables
Serves: 6
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1 dozen ears fresh white corn (or 2 packages frozen corn)
4 large potatoes -- diced
1 medium onion -- chopped
2 cups water
1 cup celery -- chopped
4 large hard boiled eggs (chopped fine)
1 cup milk (maybe a little more if needed)
4 Tablespoons butter
1 crust Your favorite pie crust (1 frozen ready-made pie crust)

Preparation / Directions:

Cook corn, potatoes, onion and celery in water until done, drain water. Add eggs, milk and butter. Use a deep pie dish. Put into pie crust and scratch the lid. Bake on a cookie sheet at 375 deg. for 30-45 minutes or until golden brown. SHORT CUT - Great looking short cut, it's certainly worth a try. You can use a prepared freezer crust for the bottom crust and a refrigerator crust for the top. The recipe is as follows: Use 4 - 5 ears of fresh corn, removed from the cob. Put the corn into the pie shell, add 1 teaspoon salt, 3 tablespoons of flour and 2 tablespoons of softened butter (dabbed on top of corn). Add milk until you see it come up around the sides. Place 2 eggs (hard boiled and sliced) on top of the corn. Cover the pie with a top crust. Bake at 375 degrees for about 60 minutes. (serve topped with a white sauce


Nutritional Information:

853 Calories (kcal); 47g Total Fat; (47% calories from fat); 13g Protein; 102g Carbohydrate; 124mg Cholesterol; 620mg Sodium

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