Chili Cheese Pie

Chili Cheese Pie Recipe

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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


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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)
eggs, slightly beaten
1/4 tsp
deep dish pie shell, use frozen or the following recipe


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

How to Make Chili Cheese Pie


  • 1Mix 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.
  • 2Bake the pie shell in a 400 degree oven 12 minutes till lightly browned.
  • 3Sprinkle 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.
  • 4Beat the half and half (or milk) with the eggs and salt.
    Pour over the pie and sprinkle with the remaining cheese
  • 5Bake 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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