McDonald’s Copycat Corn Pie (Thai-Style) 5 ★

1 h | intermediate | vegetarian

Three golden, flaky fried puff-pastry corn pies stacked on a white plate; the top pie is cut open, showing creamy corn custard with whole kernels. A small bowl of corn and an ear of corn are blurred in the background.

Published Sep 6, 2025

Prep Time	Cook Time	Total Time
40 min	20 min	1 h

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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.

Two golden-brown, rectangular fried corn pies with crimped edges on a white plate on a white wooden table; a mug of milk and a beige cloth sit in the background.

How to Make McDonald’s Copycat Corn Pie (Thai-Style)

Handsfree mode (keeps screen awake)

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.
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.
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.
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.
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.

Three golden-brown fried puff pastry corn pies stacked on a white plate; the top pie is cut open to show creamy corn custard filling. A corn cob and a small dish of corn are blurred in the background on a white wooden surface.

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.

Two golden-brown puff pastry hand pies with crimped edges on a white plate, shown close-up against a white tiled backsplash.

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Kathryn, Corpus Christi, TX: This is delicious, quick, easy, and fun to make. My grandsons and I have made it several times this summer. We also decided to expand the idea. We have since made them with a little coconut in the filling and also baked some instead of frying and both ways were very good. Next week we are going to try a pineapple version. We think there is a lot a variety possible with this recipe. — 5 ★

Eunice: Love hearing it became a summer favorite in your kitchen!
Maria, Denver, CO: At last a homemade corn pie thats sweet and creamy and not leaky. — 5 ★

Eunice: So glad it turned out sweet and leak-free, Maria!
Steven, Dallas: I followed the directions exactly and they were AWESOME! 😋 Reminded me of those McD corn pies only better! — 5 ★

Eunice: Happy to hear that, Steven!
Esmeralda, Hartford CT: Missed out on these during my summer trip to Thailand 🤦 but this recipe totally made up for it 😍 — 5 ★

Eunice: So happy it hit the spot, Esmeralda!