So you’re probably asking yourself “what the heck is corn pie?!” and I don’t blame you. I had never heard of it either until a trip to Pennsylvania Dutch Amish country when I was younger in my pre-vegan days and we saw it advertised on a hand written sign on the side of the road. This was near the huge supermarket Stauffers of Kissel Hill near Lititz so of course we stopped. The version we had was an open single crust pie like a quiche and was pretty much corn, eggs and a creamy sauce holding it together but it was firm but contained no cheese. It was baked in a simple bottom pie crust and it was delicious.
After going vegan I tried recreating it with tofu and other egg substitutes but it was never the same. Recently while combing through an Amish community cookbook I bought decades ago I found a version of the corn pie and it seemed legit and only used a few eggs and I knew I could now substitute Just Egg for them. This recipe uses a cracker crust though and I was dubious at first but wow is it delicious. The original pie used a plain pie crust and that will work as well if you prefer. My recipe for my vegan squash casserole uses cracker crumbs too so I knew it would be similar but I was scared it wouldn’t hold up when sliced but it totally does. Plain saltine type crackers are best to use but I suppose a vegan buttery type like a Ritz style would work as well. Not sure if gluten free would work but I don’t see why not.
Fresh corn is really the best choice for this pie so making it in the late summer for most of you is the best time of year but we get fresh corn in Florida in the winter so I enjoy this for months. You could use frozen but the taste won’t be the same as using fresh corn. It will still be delicious but fresh corn puts it into the amazing category.
This baked pie should set a bit before slicing and I prefer to actually make it the day before I’ll be serving it and then heat it up. This pie is sweet, savory, a little crunchy and totally addictive if you’re a corn lover and if you’re not, we can’t be friends. I hope you try this pie as it’s the best of summer on a plate. Served with a tasty tomato salad it’s the perfect meal!
Vegan Corn Pie with Just Egg
8
servings15
minutes20
minutesA delicious and simple creamy vegan pie with corn!
Ingredients
- Crust and Topping
1 1/4 cups fine cracker crumbs (like saltines)
1/2 cup vegan butter, melted and cooled
- Filling
2 cups fresh raw corn cut off the cob or frozen
2 tablespoons vegan butter
1 1/4 cups vegan half and half or half vegan cream mixed with half vegan milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons flour
1/2 teaspoon onion powder
1/3 cup Just Egg (liquid egg substitute)
Directions
- Preheat oven to 400°. Combine cracker crumbs and melted butter. Reserve 1/2 cup for the topping and press the rest into the bottom of a 9 inch pie pan. It won’t come all the way up the sides and that’s ok. Just make sure the bottom is covered.
- Cut the corn kernels off the cobs. Combine the vegan butter, 1 cup of the milk or half and half, corn and salt in a saucepan. Bring to a boil, reduce heat and cook for three minutes. Add the flour to the remaining 1/4 cup milk and whisk to make a paste. Add slowly to the corn mixture stirring constantly. Cook for two to three minutes until thickened.
- Cool slightly then add the onion powder. Add the liquid just egg slowly stirring constantly. Stir until completely combined then pour into the crumb-lined pie dish.
- Bake for 20 minutes until top is nicely browned. Cool slightly then serve in wedges. Pie can also be refrigerated then reheated.
Notes
- Fresh corn is best but frozen will work too.
- I’ve only tested this with Just Egg so use other egg replacers at your own risk.
- Most saltine crackers are vegan but you could use a buttery vegan cracker or even a gluten free cracker but I have not tested those.
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