This is a dish that is not that commonly seen now, but used to be common years ago around Pennsylvania Dutch Country. Occasionally, it is sold at sales and usually the old-timers talk about enjoying it. Give it a try!
2 cups corn (fresh, frozen but without extra thin liquid)
1/2 cup milk
1 Tbsp butter
1 tsp salt
1 tsp sugar
1 Tbsp parsley, chopped
2 hard-boiled eggs, diced
1 double 9" unbaked pie crust
Line 9" pie pan with pie shell. Heat corn with milk and butter. Remove from heat and carefully stir in remaining ingredients. Place corn mixture in pie pan. Cover top with pastry. Prick top with fork. Bake at 400 degrees for 10 minutes. Reduce oven temperature to 325 degrees and bake an additional 35 minutes. Serve hot.
*Recipe by Cynthia Strube from the The Central Market Cookbook 1989.