Name: Corn, Hot Pepper and Feta Pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8-10 Slices
Cuisine: Dinner
Ingredients: 1 pie dough from classic butter, gluten free, or cream cheese pie dough; 2 teaspoons olive oil; 1/2 large yellow onion, diced; 2 garlic cloves, minced; 1 serrano peppers, either seeded or unseeded, minced; 3-4 fresh corn cobs, husked, kernels corn cut off (about 3 cups); 2 large eggs; ¼ cup cream; ½ teaspoon salt; ½ teaspoon ground pepper; 3/4 cup feta, crumbled; 2 scallions, sliced thin

Jump to Recipe·Print Recipe

This Corn Pie with Hot Pepper and Feta is the ultimate summer savory pie! With sweet summer corn in abundance, it’s the perfect brunch or dinner pie.

Corn Pie with Hot Pepper and Feta

This fresh savory Corn Pie has a special place in my heart. It was one of two pies that debuted for sale when I first launched my former pie business, Shoofly Pie Baking Co. I launched the business in late August so this pie was perfect to use up all the sweet summer corn I got from the farm. It was a favorite then, and has continued to be!

The savory pie is filled with sweet corn and balanced out with salty feta, a creamy custard base and a hit of heat from the hot peppers. If you aren’t a fan of hot pepper, or plan to serve this to young kids, feel free to skip them all together!

Fresh Corn Pie Ingredients

Fresh Corn Cobs
Serrano Pepper (omit if you don’t want this spicy)
Onion
Garlic
Eggs
Cream
Feta
Scallions

This pie falls into the category of custard pie. A custard pie uses milk or cream and eggs to form the base of a filling. It’s baked in the oven to set it. Like all custard pies it’s best to cook it just until it is set up. This custard base has just two eggs so the filling won’t get as puffy as one with a lot of eggs. All custard pies set up completely as they cool, but because this is a savory pie you’ll want to eat it hot. Let it sit for 5-10 minutes before cutting into it to give it a little time to settle. If you cut it right away and it may be slightly runny.

Let’s Talk Hot Peppers

You can use various types of chili pepper in this pie, depending on how hot you want it. The trouble with hot peppers is that the heat can vary from pepper to pepper, even when they are the same variety. I tested this pie using Serrano chili peppers. I’ve tested it with up to 2 peppers with the seeds in it, and reduced it to 1 serrano chili pepper with the seeds and membranes removed (since that is where most of the heat is). If you love hot pepper, feel free to leave in the seeds. You could also use Jalapeño peppers here. They are slightly less spicy than serrano, so I’d recommend starting with 1 pepper with the seeds left inside.

Quick tip on working with peppers: Use gloves while handling hot peppers. If you touch your face or your eyes after cutting and handling hot peppers it can burn them! Also, use a washable cutting board. The hot pepper residue can stay on wood cutting boards that don’t get thoroughly washed and can transfer to whatever is cut on it next.

Fresh Corn Pie Crust Options

The pie is perfect baked in a classic butter pie crust (or made gluten-free) or my favorite choice cream cheese butter crust made in a food processor. Want to make it even easier? Go ahead and use a store-bought pie crust, just make sure you parbake the crust as instructed.

Want to make this without a crust?

This filling is delicious all on its own! If you wanted you could make this corn pie without a crust, but you’ll have to start calling it a casserole instead of a pie! You can make it in a roughly 8″ dish. Either a greased round or square baking dish should work. Follow all the directions for making the savory corn filling and baking the pie. Serve alongside a protein or a side salad!

If you like this savory pie, check out these others:

MAKE SURE TO TAG @EVERYDAYPIE ON INSTAGRAM OR COMMENT BELOW IF YOU MAKE THIS SAVORY CORN PIE OR IF YOU HAVE QUESTIONS ABOUT THIS RECIPE!