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Amish Corn Pie

Comfort food from the Heartland.

Amish Corn Pie 9-min

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.

Amish Corn Pie 1-min
Amish Corn Pie 2-min
Amish Corn Pie 6-min

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.

Amish Corn Pie 11-min
Amish Corn Pie 7-min
Amish Corn Pie 4-min

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.

Amish Corn Pie 8-min
Amish Corn Pie 3-min

Serves 6

20m prep time

40m cook time

Rated 5 out of 5
Rated by 6 reviewers
  • 2 medium potatoes, diced
  • 15oz can cream style corn
  • 15oz can whole kernel corn, drained
  • 3 hard boiled eggs, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • ½ cup whole milk
  • 2 tablespoons butter, cut in pats
  • 2 refrigerated pie dough rounds
  1. Preheat oven to 400 degrees F and fit one pie round into a 9 inch pie dish. Set aside.
  2. Add the potatoes, drained whole kernel corn, creamed corn with liquid, eggs, and seasoning to a large pot and simmer for 15 minutes.
  3. Transfer the filling to the prepared pie crust and top with butter pats.
  4. Fit the second pie dough round on top and crimp the edge. Cut a few slits into the center of the pie to allow steam ventilation.
  5. Bake the pie for 30 minutes and then cover with foil and bake for an additional 10 minutes. Serve hot.

Recipe adapted from

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