2 medium potatoes, diced

15oz can cream-style corn

15oz can whole kernel corn, drained

3 hard-boiled eggs, chopped

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon onion powder

½ cup whole milk

2 tablespoons butter, cut in pats

2 refrigerated pie dough rounds

Preheat oven to 400 degrees F and fit one pie round into a 9-inch pie dish. Set aside.

Add the potatoes, drained whole kernel corn, creamed corn with liquid, eggs, and seasoning to a large pot and simmer for 15 minutes.

Transfer the filling to the prepared pie crust and top with butter pats.

Fit the second pie dough round on top and crimp the edge. Cut a few slits into the center of the pie to allow steam ventilation.

Bake the pie for 30 minutes and then cover with foil and bake for an additional 10 minutes. Serve hot.