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Jalapeno Pie Recipe

Course: Appetizer, Main Course
Total Time: Under 4 Hours
Skill Level: Easy
Cost: Inexpensive
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Jalapeno Pie

Photo by: Joseph De Leo

Yield: Serves 10


cornmeal crust:

  • 1/3 cups yellow or white cornmeal
  • 2/3 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup lard
  • ¼ cup cold water


  • 1½ cups heavy cream
  • 1½ cups milk
  • 4 whole eggs, lightly beaten
  • 3 egg yolks, lightly beaten
  • Salt, freshly milled pepper, and freshly grated nutmeg
  • 1 cup grated Chihuahua or Monterey Jack cheese
  • 7 fresh jalapeno peppers-seeded, deveined, and cut into ¼-inch strips


  • 10-inch tart pan
  • Aluminum baking weights (optional)


Preheat the oven to 350° F.  In a mixing bowl, mix the cornmeal, flour, and salt together.  Cut in the lard.  Add the cold water and mix.  Wrap the dough in waxed paper and refrigerate for at least 30 minutes.  Roll out the dough on a lightly floured surface.  Place the dough in a tart pan, fitting it evenly over the bottom of the pan and pressing it against the inside edges.  Trim off excess dough by rolling a rolling pin over the top of the tart pan. Cover the pastry with aluminum foil and weight down with beans or aluminum baking weights.  Bake for 15 to 20 minutes, until the sides are set.  Remove the weights and foil and continue baking for 15 to 20 minutes, until light golden, reserve; leave the oven on.

In a large bowl, combine the heavy cream, milk, whole eggs, and egg yolks.  Blend thoroughly.  Season to taste with salt, pepper and nutmeg.  Sprinkle the cheese over the bottom of the tart shell.  Arrange the strips of jalapeno over the cheese.  Pour the filling mixture into the shell.  Bake for about 40 minutes, or until the custard sets.  Allow to cool for 1 hour before cutting.

© Christopher Idone

Nutrients per serving (% daily value)

378kcal (19%)
169mg (17%)
5mg (8%)
237mcg RAE (8%)
220mg (73%)
237mg (10%)
16g (81%)
32g (49%)
1mg (7%)

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