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Peanut Butter Chili Pie
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
160 minutes
Delicious pot pie with a surprise layer of peanut butter for extra richness.
Ingredients:
  • 2.5 cups all-purpose flour
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 cup butter, chilled and cut into small pieces
  • 0.25 cup ice water, or more if needed
  • 1 cup peanut butter, melted
  • 2 (15 ounce) cans chili
  • 1 egg, beaten
Instructions:
  • Combine flour, sugar, and salt in a mixing bowl, then add cold butter and mix until the mixture resembles coarse crumbs. Alternatively, pulse cold butter in a food processor until the size of small peas, then transfer to a bowl. Gradually add ice water, a tablespoon at a time, until the mixture is moistened. Be cautious not to add excess water; the mixture should form a ball when squeezed. Divide the dough in half, shape into balls, wrap in plastic, and refrigerate for at least 1 hour. Roll out one ball to fit a 9-inch pie plate. Chill the bottom crust for at least 20 minutes before baking, then roll out the top crust.
  • Preheat the oven to 350°F (175°C).
  • Spread smooth, velvety peanut butter over the pie crust. Drizzle the savory chili on top and delicately place the upper crust. Gently meld the edges of both crusts together to seal in the flavors, then brush with a glossy egg wash. Finish by making intricate cuts on the top crust to allow steam to escape while baking.
  • Bake in the preheated oven for 50 minutes or until golden brown. If the pie's edge browns too quickly, cover it with aluminum foil.

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