McDonald’s Copycat Corn Pie (Thai-Style)
1 h
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 40 min | 20 min | 1 h |
Introduction
If you love sweet corn as much as I do, this McDonald’s copycat corn pie is going to be dangerous in the best way.
It wraps a creamy, Thai-style vanilla corn filling in flaky puff pastry, then fries it until golden, crisp, and irresistible.
I first fell for McDonald’s corn pie on a trip to Thailand in 2023, and this version brings that fun treat home.
Ingredients (8 servings)
Ingredients for the Filling:
Ingredients for the Pie:
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How to Make McDonald’s Copycat Corn Pie (Thai-Style)
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Make the corn custard base
Combine the corn, milk, cream, sugar, cornstarch, salt, and vanilla in a medium saucepan.
Whisk until the cornstarch looks dissolved and no dry pockets remain.
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Cook until thick and creamy
Place the pan over medium heat and cook, stirring often with a spatula.
Scrape the bottom and sides so the custard does not scorch or turn lumpy.
Cook until the mixture bubbles and thickens to a silky, pudding-like consistency.
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Cool the filling completely
Transfer the hot corn filling to a shallow dish or pie plate.
Press plastic wrap directly onto the surface to prevent a thick skin.
Chill in the fridge until cold and scoopable, at least one hour.
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Prep the puff pastry
Thaw the puff pastry according to package directions until just pliable but still cool.
Lightly flour your work surface and unfold the pastry sheets.
Cut the pastry into rectangles about 3x4 inches, or a similar hand pie size.
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Fill and seal the pies
Place a rectangle of pastry in front of you with a short side facing you.
Spoon 1 to 2 tablespoons of cold corn filling onto one half.
Brush the pastry edges lightly with beaten egg.
Fold the pastry over the filling to form a pocket and press the edges firmly.
Crimp the edges with a fork to seal and help prevent leaks in the fryer.
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Chill the assembled pies
Arrange the pies on a parchment-lined baking sheet in a single layer.
Chill for 20 to 30 minutes so the pastry firms and the seams set.
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Fry the corn pies
Pour oil into a heavy pot, filling it at least 2 inches deep.
Heat the oil over medium heat until it reaches about 340°F on a thermometer.
Fry a test scrap of pastry; it should bubble gently and brown in about a minute.
Fry 2 to 3 pies at a time, turning, until deep golden, about 4 minutes.
Drain on a wire rack or paper towels and cool slightly before serving.
Substitutions
- Whole milk and heavy cream -> canned coconut milk
- Use full-fat canned coconut milk instead of the milk and cream for a dairy-free version with a lovely coconut aroma that still feels rich and custardy.
- Canned corn kernels -> frozen corn kernels
- Thaw and drain frozen corn well, then use it in place of canned corn for fresher flavor and a slightly firmer bite.
- Puff pastry -> refrigerated pie crust dough
- Swap in refrigerated pie crust dough for a more tender, empanada-like shell that bakes or fries up with a softer flake.
Tips
- Cool the filling fully before assembling
- Warm custard will steam inside the pastry, weaken the seams, and almost always cause leaks while frying, so keep it chilled and firm.
- Do a strong double seal
- After folding the pastry, press the edges together with your fingers first, then crimp with a fork to create a tight, layered seal.
- Mind your frying temperature
- Oil that is too hot will brown the outside before the pastry cooks, while oil that is too cool makes greasy pies, so keep it in the 330°F to 350°F range and adjust the heat as you fry batches.
- Work with cold pastry
- If the puff pastry softens and feels sticky, pop the cut pieces back into the fridge for a few minutes, because cold dough puffs better and holds its shape in hot oil.
- Make ahead and freeze
- Assemble and chill the pies until firm, freeze them on a baking sheet, then store in a bag and fry from frozen, adding a minute or two to the cook time.
Nutrition Facts *
| Energy | 428 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 27 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my corn filling leak out while frying?
- Most leaks come from weak seals or warm filling, so be sure the custard is fully chilled and scoopable, avoid overfilling, press and crimp the edges very firmly, and discard any pies with visible cracks before they go into the hot oil.
- My corn custard stayed runny even after chilling, what went wrong?
- The mixture likely did not cook long enough after it started bubbling, so next time simmer for a minute or two while stirring so the cornstarch fully activates, and if needed you can whisk an extra teaspoon of cornstarch with a splash of cold milk and cook it in briefly until it thickens.
- Can I bake these corn pies instead of frying them?
- Yes, brush the tops with beaten egg, place them on a parchment-lined baking sheet, and bake at 400°F until deep golden and crisp, usually 15 to 20 minutes, then rest a few minutes so the filling can settle before serving.
- How should I reheat leftover corn pies?
- Reheat them on a baking sheet in a 350°F oven for 8 to 10 minutes or in an air fryer at a similar temperature for a few minutes, and avoid the microwave if you can because it softens the pastry and makes it chewy.
Serving Suggestions
This corn pie makes a lovely finish after spicy Thai dishes or any casual weeknight dinner.
Try dusting warm pies with powdered sugar or serving them with vanilla ice cream for extra indulgence.
For a party platter, fry smaller pies and pair them with iced coffee or Thai tea.
More pairings:
Reviews
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Esmeralda, Hartford CT: Missed out on these during my summer trip to Thailand 🤦 but this recipe totally made up for it 😍
: Really happy it hit the spot, Esmeralda! 😊
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