Pennsylvania Dutch Corn Pie

Name: Pennsylvania Dutch Corn Pie
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp butter; 425 grams cream-style corn; 3 hard-cooked eggs, chopped; 118 milliliters milk; 1 large potato, peeled and chopped; 425 grams package double crust ready-to-use pie crust; 8 servings salt and pepper to taste; 425 grams whole kernel corn, drained

Pennsylvania Dutch Corn Pie is a vegetarian recipe with 8 servings. One serving contains 391 calories, 9g of protein, and 19g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of kernel corn, corn, hard-cooked eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Preheat the oven to 425 degrees F (220 degrees C).

Equipment you will use

Oven

In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.

Ingredients you will need

Whole Kernel Corn

Hard Boiled Egg

Creamed Corn

Pepper

Potato

Milk

Salt

Equipment you will use

Sauce Pan

Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness.

Ingredients you will need

Pie Crust