With soft diced potatoes and a fresh, sweet corn taste, this Pennsylvania Dutch corn pie is full of old-fashioned goodness.
You'll never want to eat corn any other way after tasting this delectable pie!
Preheat the oven to 375 degrees Fahrenheit. Fill a small saucepan halfway with water and add the potatoes.
Bring the water to a boil. Reduce heat to low, cover, and simmer for 6-8 minutes, or until vegetables are soft.
Combine the milk, eggs, corn, sugar, and salt in a blender; cover and process until smooth.
In a 9-inch pie plate, unroll 1 sheet crust. Trim the crust to 1/2 inch beyond the plate's rim and flute the edge.