Preheat your oven to 375°F (190°C).

Lay your pie crust into the prepared pie pan, ensuring it's snugly fitted and even along the edges.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped Brussels sprouts and kale, sauté for about 5-7 minutes until tender.

Once the Brussels sprouts and kale are tender, stir in the sweet corn along with salt, pepper, and minced garlic. Cook for another 3-4 minutes.

Pour the vegetable mixture into the prepared pie crust, spreading it evenly. Pour the heavy cream over the top.

Carefully place the pie in your preheated oven and bake for approximately 40 minutes.

After baking, remove the pie from the oven and allow it to cool for about 10 minutes before slicing.