McDonald’s Copycat Corn Pie (Thai-Style)
45 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
This Thai-style McDonald's copycat corn pie is perfect for snack time, game night, or an easy dessert.
I love corn, so when I found McDonald's corn pie in Thailand in 2023 I had to try it and it did not disappoint; this recipe brings that same crunchy shell and creamy corn filling home.
Crisp puff pastry wrapped around a silky vanilla corn custard, shallow-fried to a golden snap with minimal ingredients, big payoff, and zero soggy crusts on my watch.
Ingredients (8 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Filling:
- 1 cup canned corn kernels, drained canned sweet corn kernels 9.09 oz
- 1 cup whole milk whole milk 8 fl oz
- ¼ cup heavy cream heavy cream 2 fl oz
- ¼ cup granulated sugar granulated sugar
- 2 Tbsp cornstarch cornstarch 0.57 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ¼ tsp salt salt
Ingredients for the Pie:
- 1 package frozen puff pastry dough frozen puff pastry dough 1 package
- 1 large egg, beaten large egg 1 ct
- vegetable oil (for frying) vegetable oil
How to Make McDonald’s Copycat Corn Pie (Thai-Style)
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Thaw and prep your puff pastry
Thaw puff pastry in the fridge until pliable but still cold so it stays flaky.
Keep it on a lightly floured wooden board and cover with a clean towel so it does not dry out while you make the filling.
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Make a smooth cornstarch slurry
Whisk the cornstarch with 3 tablespoons of the milk until lump-free to avoid gritty streaks in the custard.
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Cook the corn custard
Combine the remaining milk, heavy cream, sugar, salt, and corn in a saucepan over medium heat and bring to a gentle simmer while stirring.
Whisk in the slurry and cook, stirring constantly, until thick, glossy, and bubbling like pastry cream, about 2 to 4 minutes.
Turn off the heat and stir in the vanilla so it stays fragrant.
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Chill the filling until scoopable
Spread the hot custard in a shallow glass dish, press parchment directly on the surface, and chill until cold and firm, 30 to 45 minutes.
The filling should hold a spoonful; if it flows like soup, keep chilling because leaks are the enemy.
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Cut the pastry
Roll the puff pastry lightly to even out seams, then cut into 4-inch squares for classic hand pies.
Work quickly to keep the dough cold for maximum puff and crunch.
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Fill and seal
Brush the edges of each square with beaten egg to glue the seams shut.
Add about 2 tablespoons chilled corn filling to the center, fold into a rectangle or triangle, press to seal, then crimp the edges firmly with a fork and cut a tiny vent on top.
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Chill the pies before frying
Set the pies on a parchment-lined sheet and chill 15 minutes or freeze 8 to 10 minutes until the pastry is firm to the touch.
Cold pies fry cleaner and puff better.
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Fry to golden perfection
Heat 2 to 3 inches of neutral oil in a heavy pot to 350 to 360 F and keep that temp steady with a thermometer.
Fry 2 to 3 pies at a time until deep golden, about 3 to 4 minutes total, turning once, then drain on a rack so they stay shatter-crisp.
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Rest and serve
Let pies rest 5 minutes because the filling is molten, then serve while the pastry is still audibly crisp.
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Bake option if you do not want to fry
Heat oven to 400 F, brush tops with egg, and bake on a parchment-lined sheet until deeply golden, 18 to 22 minutes, rotating once.
Cool 5 minutes before biting in so you keep your taste buds intact.
Substitutions
- Heavy cream -> Coconut cream
- Swap equal parts coconut cream for a Thai-leaning richness that keeps the custard just as silky while adding a subtle tropical aroma.
- Cornstarch -> Tapioca starch
- Use the same amount of tapioca starch for a glossy, slightly more elastic custard that holds up beautifully in fried pies.
- Puff pastry -> Spring roll wrappers
- Wrap 2 tablespoons of filling in two stacked wrappers and seal with water for ultra-crisp, bubbly shells that channel a street-snack vibe.
Tips
- Control the moisture like a pro
- Drain the canned corn well and pat it dry if it looks wet so the custard sets fast and the pastry stays crisp.
- Filling texture that will not leak
- Cook the custard until it leaves clear trails when you drag a spatula, then chill until scoopable because runny filling will burst seams.
- Seal like you mean it
- Use egg on the edges and a firm fork crimp, and make a tiny vent so steam escapes instead of blowing a hole in your pie.
- Keep everything cold, oil hot
- Cold pies plus 350 to 360 F oil give you maximum puff and minimal grease; if the oil drops, pause and reheat before the next batch.
- Rack, not paper towels
- Drain fried pies on a wire rack set over a sheet pan so steam does not sog out the crust.
- Batch smart
- Fry just a few pies at a time so you do not crash the oil temperature and end up with heavy, oily pastry.
Nutrition Facts *
| Energy | 137 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 6 | g |
| Carbohydrates | 17 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My filling keeps leaking out while frying. What went wrong?
- The custard was too warm or thin, or the pies were under-crimped; chill the filling, brush edges with egg, crimp firmly, and cut a small vent to release steam.
- Can I use fresh or frozen corn instead of canned?
- Yes, use the same volume and simmer a minute longer for fresh kernels or thaw and pat dry frozen corn so excess water does not thin the custard.
- How do I bake instead of fry without losing crunch?
- Chill the assembled pies, brush tops with egg, bake at 400 F until deep golden, and cool on a rack; for extra color, sprinkle a little sugar on top before baking.
- Why are my pies greasy or limp?
- Your oil temp was too low or you overcrowded the pot; fry at 350 to 360 F in small batches and drain on a rack to keep them crisp.
- Can I make these ahead and freeze?
- Yes, freeze assembled un-fried pies on a sheet until solid, then bag; fry from frozen at 350 F a minute longer without thawing.
- Can I cut the sugar without ruining the texture?
- You can reduce sugar to 3 tablespoons and keep the custard stable because the cornstarch provides structure, though the flavor will be less dessert-like.
Serving Suggestions
Serve these with iced Thai tea for that sweet-creamy echo, or dust the hot pies with a pinch of cinnamon sugar if you want a little bakery flair.
For a playful twist, swap the vanilla for a few drops of pandan extract and watch the filling go aromatic with a soft green glow that screams Bangkok night market.
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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