Creamy Philadelphia Cream Cheese Corn Pie with sweet corn, condensed milk, and a buttery pie crust. Rich, silky, and perfect for any occasion.

Scale

1 prepared pie crust

8 oz Philadelphia Cream Cheese

2 cups sweet corn kernels

1 can sweetened condensed milk

2 eggs

1/2 cup whole milk

2 tablespoons melted butter

1 teaspoon vanilla extract

Pinch of salt

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1. Preheat oven to 350°F.

2. Blend all filling ingredients until smooth.

3. Pour into prepared pie crust.

4. Bake for 45–55 minutes.

5. Cool completely.

6. Refrigerate at least 3 hours before serving.

Best served chilled.

Store refrigerated for up to 5 days.

Top with whipped cream and berries if desired.