Despite growing up pretty close to the Amish community, Corn Pie was not a dish I was familiar with until recently. The name had me a little skeptical, but I’ve yet to try an Amish recipe that wasn’t downright delicious so I kept an open mind. The Amish are known for their sweets and comfort food, and this pie sure did seem like food from the heartland. Creamy corn and potatoes cooked down and baked into a pie shell? Sounds tasty enough! From what I read, some people also add chicken to the filling for a heartier meal, but as a first-timer I decided to stick with the classic to see what it was all about.

Now there’s one ingredient I haven’t mentioned yet… hard boiled eggs. Cooked into the filling. Yup, you read that right. This was the part of the recipe that had me reconsidering my choices. But, you cannot stray from the recipe when trying a classic dish so I just went with it, trusting the process and generations of cooks before me.

The rest of the ingredient list is made up of pantry staples- some salt and pepper, onion powder, milk, and butter. A can of both whole kernel corn and creamed corn are added to the filling, providing the perfect balance of creaminess and sweet pops of whole kernels.

From what I can tell this pie is typically served as a main dish, but it would also make for a tasty side dish alongside a protein like pork chops or chicken. Anytime you’re in the mood for comfort food this recipe is sure to satisfy. I’ve found it’s very kid-friendly, making it a great option for family gatherings. If you can please the picky eaters, you know it’s a good dish! If you’ve never tried Amish Corn Pie then give this recipe a try, it just might become a new favorite.