Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This delicious recipe is similar to a Corn Pie which DH and I purchased at Kissel of Stauffer Hill a superb supermarket in Lancaster PA. It has the same ingredients as Chicken Corn Soup, another Pennsylvania Dutch traditional recipe.I found the recipe on another recipe site.

Ingredients Nutrition

  • 1 potato, large, peeled and chopped
  • 425.24 g whole kernel corn, drained
  • 425.24 g cream-style corn
  • 3 eggs, hard cooked, chopped
  • salt and pepper
  • 118.29 ml milk
  • 14.79 ml butter
  • 425.24 g ready to use pie crusts


  1. Preheat oven to 425 degrees Fahreneheit.
  2. In a medium saucepan over medium heat, stir the potato, corn, creamed corn, hard cooked eggs, salt and pepper, and milk.
  3. Cook on low heat for 20 minutes.
  4. Press 1 pie crust in bottom and sides of a 9 inch pan.
  5. Pour hot filling into crust.
  6. Dot with pieces of butter.
  7. Cover with top crust and flute edges to seal.
  8. Cut slits in the top crust to allow steam to escape.
  9. Place on a cookie sheet.
  10. Bake for 30 minutes @ 425 degrees for 30 minutes.
  11. Reduce oven to 350 degrees for 10 minutes.