Chili Cheese Pie

Chili Cheese Pie

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Mary Black


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.


★★★★★ 1 vote

6-8 as a main dish
20 Min
1 Hr


  • 1 1/2 c
    monterey jack cheese, shredded
  • 1 c
    cheddar cheese, shredded
  • ·
    or use 2 1/2 cups of taco/mexican/colby jack cheese
  • 1 small can(s)
    green chilies, chopped
  • 1 c
    half and half (mom also used evaporated milk)
  • 3
    eggs, slightly beaten
  • 1/4 tsp
  • 1
    deep dish pie shell, use frozen or the following recipe

  • 1 1/4 c
    all purpose flour
  • 6 Tbsp
  • 1
  • 1/4 tsp

How to Make Chili Cheese Pie


  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.

Printable Recipe Card

About Chili Cheese Pie

Main Ingredient: Dairy
Regional Style: Southwestern

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