This golden sweet corn pie is the kind of dessert that bridges comfort and curiosity in every bite. Its soft, custard-like center and naturally sweet corn flavor bring a delightful surprise to the dessert table. Rich, buttery, and creamy with a sun-kissed color, it’s a unique treat that feels both nostalgic and new.
Ingredient Breakdown
Sweet corn is the undeniable star of this dish. You can use fresh corn shaved from the cob, canned kernels rinsed and drained, or thawed frozen corn. Each type works beautifully as long as the corn is sweet and tender. The kernels provide the base flavor and texture—adding both natural sweetness and a satisfying substance to the pie’s smooth body.
The rich depth of this pie comes from sweetened condensed milk and real butter. The condensed milk sweetens the pie without the need for extra sugar and adds a thick, luscious texture, while the butter enriches every bite with velvety mouthfeel and flavor.
To give the pie its structure and rise, a trio of simple ingredients—eggs, baking powder, and cornstarch—work together. The eggs bind everything, the baking powder gives it a subtle lift in the oven, and cornstarch keeps the filling tender but set. It’s a delicate balance that yields a smooth and sliceable texture without becoming too dense or overly eggy.
Although this pie can be served as-is, it also welcomes creative toppings. A generous spoonful of cherry or blueberry pie filling adds fruity brightness, while fruit preserves or whipped cream offer a quick and tasty embellishment.
Step-by-Step Preparation Guide
To start, preheat the oven to 375ºF (190ºC) so it’s ready once your batter is blended. If you’re using fresh corn, slice the kernels off the cob with a sharp knife. Canned corn should be rinsed well to remove excess salt and the metallic “canned” taste. For frozen kernels, make sure they are completely thawed and drained.
Add all the ingredients—corn, eggs, butter, sweetened condensed milk, cornstarch, and baking powder—into a blender. Blend for about one minute until the mixture becomes thick, smooth, and creamy. This step is key to achieving a consistent texture throughout the pie.
Lightly grease a 9-inch round pie dish, whether it’s glass or metal. Pour in the blended mixture and use a spatula to level the surface if needed. Slide it into the oven and bake for a full hour. The top should be a light golden color, with the center set and no longer jiggly.
Once baked, remove the pie from the oven and let it cool completely at room temperature. Slicing while warm may cause it to crumble, so patience is important. Once cool, cut into wedges or squares and serve.
Recipe Tips & Frequently Asked Questions
Use room-temperature butter for smoother blending:
Cold butter may cause clumps and uneven texture in the batter.
Blend thoroughly to ensure even texture throughout:
A minute in a high-speed blender is ideal for a creamy, homogenous filling.
Don’t skip rinsing canned corn to avoid excess saltiness:
This small step makes a big difference in flavor.
Use a glass pie dish if you want to monitor crust color:
Glass allows you to see when the edges start to brown.
Let the pie cool fully before slicing to help it firm up:
Cutting too soon may result in a runny center or messy slices.
Can I use creamed corn instead of whole kernels?
It’s best to stick with whole kernels for the right texture; creamed corn may make the batter too loose.
How do I know when the pie is fully baked?
The top should be golden, the center set, and a toothpick inserted near the middle should come out mostly clean.
Is this dish better warm or chilled?
It’s traditionally served at room temperature, but you can chill it for a firmer, sliceable texture.
Can I make this pie in advance?
Yes, it can be made the night before and left covered at room temperature or chilled.
How should leftovers be stored and for how long?
Keep them covered in the refrigerator for up to 3 days, or at room temperature for up to 2.
What to Serve With This Recipe
A spoonful of fruit preserves—like cherry, blueberry, or even apricot—adds a bright contrast to the pie’s buttery sweetness. For a more decadent option, serve it with whipped cream or a drizzle of maple syrup. The simplicity of the pie makes it a canvas for countless toppings.
Pair it with fresh tropical fruits like mango or pineapple, or add a citrus twist with a sprinkle of lemon or lime zest. These fresh elements balance the creamy filling beautifully.
As for beverages, enjoy this pie with a hot cup of coffee, a tall glass of iced tea, or a chilled dessert wine for an elegant finish.
Creative Variations
Add shredded coconut to the batter for a tropical touch, or swirl in a bit of cinnamon for a warm, spiced note. To serve a crowd, try dividing the batter into muffin tins and baking individual mini pies. For an adventurous spin, blend in a bit of grated cheese or chopped herbs to explore the sweet-savory flavor spectrum.
Sweet corn pie is a humble yet memorable dessert that brings something unexpected to the table. It’s buttery, custardy, and sweet with a rustic charm that makes it feel at home in any season. Whether you serve it plain or dressed up with toppings, it’s a dish that’s bound to surprise and satisfy.
Ingredients
1 can sweetened condensed milk (14 ounces / 397 grams)
3 eggs
1/2 cup (1 stick) real butter, softened to room temperature
2 tablespoons corn starch
1 tablespoon baking powder
3 cups canned, thawed frozen, or freshly cut sweet corn kernels (from about 3 ears of corn)
Instructions
Preheat your oven to 375ºF (190ºC).
If using fresh sweet corn, carefully slice the kernels from the cob using a sharp knife; you’ll need around 3 cups. For canned corn, drain thoroughly and rinse under cold water to remove excess salt and mellow out the flavor. If frozen corn is your choice, let it thaw completely before proceeding.
Place the corn kernels in a blender along with the eggs, softened butter, sweetened condensed milk, corn starch, and baking powder. Blend the mixture on high speed for about one minute, or until it turns smooth and evenly combined with no visible chunks.
Pour the batter into a greased 9-inch round pie dish—glass or metal both work well. Transfer to the preheated oven and bake for 60 minutes, or until the surface is golden and the center is firm to the touch.
Allow the pie to cool completely at room temperature before slicing into wedges or squares. Cover any leftovers and store at room temperature or in the refrigerator; it stays fresh and flavorful for a couple of days.
While this sweet corn pie shines beautifully on its own with a naturally sweet and buttery profile, you can add a finishing touch with a layer of fruit preserves or canned pie filling, such as cherry or blueberry, for an extra burst of flavor.
Sweet Corn Pie Recipe
Ingredients
- 1 can sweetened condensed milk 14 ounces / 397 grams
- 3 eggs
- 1/2 cup 1 stick real butter, softened to room temperature
- 2 tablespoons corn starch
- 1 tablespoon baking powder
- 3 cups canned thawed frozen, or freshly cut sweet corn kernels (from about 3 ears of corn)
Instructions
- Preheat your oven to 375ºF (190ºC).
- If using fresh sweet corn, carefully slice the kernels from the cob using a sharp knife; you’ll need around 3 cups. For canned corn, drain thoroughly and rinse under cold water to remove excess salt and mellow out the flavor. If frozen corn is your choice, let it thaw completely before proceeding.
- Place the corn kernels in a blender along with the eggs, softened butter, sweetened condensed milk, corn starch, and baking powder. Blend the mixture on high speed for about one minute, or until it turns smooth and evenly combined with no visible chunks.
- Pour the batter into a greased 9-inch round pie dish—glass or metal both work well. Transfer to the preheated oven and bake for 60 minutes, or until the surface is golden and the center is firm to the touch.
- Allow the pie to cool completely at room temperature before slicing into wedges or squares. Cover any leftovers and store at room temperature or in the refrigerator; it stays fresh and flavorful for a couple of days.
- While this sweet corn pie shines beautifully on its own with a naturally sweet and buttery profile, you can add a finishing touch with a layer of fruit preserves or canned pie filling, such as cherry or blueberry, for an extra burst of flavor.
