Jalapeno Pie

Recipe by: Christopher Idone | from New Glorious American Food

Cookstr

Course: Appetizer, Main Course

Total Time: Under 4 Hours

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

Yield: Serves 10

INGREDIENTS

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

filling:

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

Equipment:

10-inch tart pan
Aluminum baking weights (optional)

Directions

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 378kcal (19%)

Calcium 169mg (17%)

Vitamin C 5mg (8%)

Vitamin A 237mcg RAE (8%)

Potassium 169mg

Magnesium 22mg

Protein 10g

Sugar 3g

Fiber 1g

Total Carbohydrate 14g