If you have ever visited a McDonald’s in Thailand, you know that the Corn Pie is more than just a menu item—it’s a cultural phenomenon. While Western palates are used to the Apple Pie, the Thai version features a warm, creamy, and slightly salty sweet corn filling encased in a signature bubbly, deep-fried crust. This copycat recipe brings that unique “East-meets-West” dessert into your home kitchen, delivering that perfect crunch and comforting, custardy center.
Why This Recipe Works
- The “Bubbly” Crust: We use a specific pastry dough that utilizes cold shortening and a folding technique to ensure that when it hits the hot oil, it puffs up into those iconic crispy bubbles.
- Creamy Corn Custard: The filling uses a blend of whole corn kernels for texture and a coconut milk-based custard for a creamy, tropical richness that mimics the original.
- Sweet and Salty Balance: A pinch of salt is essential here. It cuts through the sweetness of the corn and cream, making the pie addictive rather than cloying.
- Deep-Fried Perfection: Unlike the baked pies found in modern US locations, the Thai Corn Pie is deep-fried. This ensures the crust is shatteringly crisp and the filling is molten hot.
Recipe Details
- Prep Time: 45 Minutes (including dough chilling)
- Cook Time: 15 Minutes
- Total Time: 1 Hour
- Yield: 6–8 Pies
- Difficulty: Medium
Ingredients
- For the Pastry Crust:
- 2 cups All-Purpose Flour
- 1 Tbsp Granulated Sugar
- ½ tsp Salt
- ½ cup Cold Vegetable Shortening (cubed)
- 6–8 Tbsp Ice Cold Water
- For the Corn Filling:
- 1 ½ cups Sweet Corn Kernels (canned or fresh)
- 1 cup Coconut Milk (or Whole Milk)
- 1/3 cup Granulated Sugar
- 2 Tbsp Cornstarch (dissolved in 2 Tbsp water)
- ½ tsp Salt
- 1 tsp Vanilla Extract (optional)
- For Frying:
- Vegetable Oil (for deep frying)
Instructions
- The Dough: Mix flour, sugar, and salt. Cut in the cold shortening until it looks like coarse crumbs. Add ice water one tablespoon at a time until the dough just comes together. Wrap and chill for 30 minutes.
- The Filling: In a saucepan, combine corn, milk, sugar, and salt. Bring to a gentle simmer.
- Thicken: Stir in the cornstarch slurry and cook for 1–2 minutes until the mixture becomes a thick, glossy custard. Remove from heat and let it cool completely.
- Assemble: Roll the dough out thinly (about 1/8 inch). Cut into rectangles (approx. 4×6 inches).
- Seal: Place 2 tablespoons of filling on one half of the rectangle. Fold over and use a fork to crimp the edges tightly. Pro Tip: Brush the edges with a little water to ensure a perfect seal so the filling doesn’t leak.
- Fry: Heat oil to 350°F (175°C). Fry the pies for 3–5 minutes per side until golden brown and “bubbly.”
- Drain: Place on paper towels to drain. Let them sit for at least 5 minutes—the filling is extremely hot!
Conclusion
The Thai Corn Pie is a masterclass in texture and unexpected flavor pairings. By following this copycat guide, you can enjoy a taste of Bangkok from your own kitchen. Whether you’re a fan of the original or a newcomer to the world of sweet corn desserts, this crispy, creamy pastry is sure to become a favorite.
(FAQ)
Q: Can I bake these instead of frying?
A: You can, but you won’t get the same “bubbly” texture. If baking, brush with an egg wash and bake at 400°F (200°C) for 20 minutes until golden.
Q: Why is my filling runny?
A: Make sure to cook the cornstarch slurry until the mixture is quite thick, like a heavy pudding. It will also firm up further as it cools.
Q: Can I use frozen corn?
A: Yes! Just make sure to thaw and pat it dry so you don’t add extra moisture to the custard.
