CHILI CHEESE PIE
This was one of my Mom's favorite recipes for pot lucks. It is always a hit. It can be really easy if you use bagged shredded cheese and frozen pie crust. The recipe can also be doubled--use a rimmed cookie sheet lined with pastry dough--just double the ingredients and follow the directions.
Provided by Mary Black
Categories Other Appetizers
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Mix butter and flour with a fork till blended. Add egg and salt and work until it holds together. Roll out on floured board. Fit into pie tin, fluting the edges.
- 2. Bake the pie shell in a 400 degree oven 12 minutes till lightly browned.
- 3. Sprinkle all Jack and 1/2 the cheddar cheese over the crust (if using one of the other cheeses, place 2 cups of the cheese in the crust). Distribute the chilis over the cheese. I also like to use 4oz soy chorizo and diced onions that have been sauted together and cooled before adding to the pie.
- 4. Beat the half and half (or milk) with the eggs and salt. Pour over the pie and sprinkle with the remaining cheese
- 5. Bake for 40 minutes at 325 degrees. Remove from oven when a knife inserted in center comes out clean and the pie is solid. Let stand for 15 minutes before cutting.
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