Corn Pie


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With bacon, hardboiled eggs, and plenty of chopped vegetables, this corn pie is a hearty meal.

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  • 1 recipe for double crust pie
  • 4 oz. thickly sliced slab bacon, diced (regular sliced bacon can be used)
  • 1-1/2 lbs. frozen corn kernels, rinsed in very hot water and drained well
  • 1/2 C. finely chopped green pepper
  • 1/2 C. finely chopped red pepper
  • 3/4 C. finely chopped onion
  • Salt and pepper to taste
  • 1 C. heavy or whipping cream
  • 3 hardboiled eggs, peeled and sliced
  • 1 egg, beaten

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Make crust according to directions, using butter and adding 1 Tbs. dried parsley leaves and some freshly ground black pepper. Separate into 2 balls; refrigerate for at least 30 minutes. Preheat oven to 425° F. Fry the bacon in a small skillet over medium-high heat until lightly browned, about 5 minutes. Drain well on paper towels. Roll the crusts into rectangles and place the first in the bottom of an 8x8-inch baking pan. In a large bowl, mix the corn, peppers, onions, bacon, cream, salt and pepper. Pour into the baking pan. Lay the hardboiled eggs on top. Place the other crust on top. Crimp edges with bottom crust; prick with fork and brush with beaten egg. Bake for 10 minutes; reduce heat to 400° and bake an additional 20 to 30 minutes or until crust is golden brown and filling is bubbly. Remove from oven and let set about 10 minutes before cutting. Serve with a tossed salad.

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