Jalapeno Pie

This image courtesy of Joseph DeLeo

Editor's Note: When you think of pie, jalapenos might not usually be the first thing that comes to mind, but you'll be missing out if you don't try out this Jalapeno Pie! This savory pie recipe has a kick from the jalapenos and a layer of cheese to form the perfect Mexican food - it's like jalapeno poppers in pie form. If you love a little spice, you're definitely going to want to make this recipe. It's great on its own as a main course, but you could also serve it as an appetizer along with other Mexican recipes for a themed dinner that no one will forget!


Cooking MethodBaking



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe CourseAppetizer, Main Course

Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Vegetarian

MealBrunch, Dinner, Lunch

Taste and TextureHot & Spicy, Rich

Type of DishSavory/pot Pie, Tart


  • 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)


  1. 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.

  2. 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.


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Can't wait to make this. Creating my food shopping list first. What the f*c*ing recipe looks interesting. Glad I found this site.

I don't always choose recipes based upon health, but HOLY CRAP! This one will definitely kill your heart...and I was excited because I really really LOVE hot foods! come up with another hot one I can cook without shortening my life by , uhm, well, till tomorrow. Nancy

Not if you burn it all off! Short and sweet is better than skinny old and miserable


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