How to make it

  • For the crust:
  • In a medium-sized bowl, combine pie crust mix, cornmeal, sugar, and red pepper. Using 2 knives, cut in butter until mixture resembles coarse meal. Add water, add stir just until the mixture comes together.
  • Preheat oven to 350F. Place dough between 2 sheets of floured waxed paper and roll into a 12 inch circle. Remove top piece of waxed paper, invert the dough onto a 9 inch pie pan, then peel off the remaining paper. Press the dough into the pie pan and flute the edge. Line pastry shell with waxed paper, weight with dried beans or rice, and bake, uncovered, until lightly crisped around the edges - about 20 minutes. Remove form oven and set aside.
  • For the filling:
  • Heat oil in a 12 inch skillet over medium heat for one minute. Add the grren pepper and saute, stirring occasionally, until soft - about 5 minutes. Stir in the cocoa, chili powder, cinnamon, coriander, cumin, and salt, and saute until browned - about 5 minutes. Stir in the tomatoes, beans, and corn.
  • Spoon the filling into the baked pie shell and bake, uncovered, until bubbling - 12 to 15 minutes. Spoon dollops of sour cream on top on pie and garnish with scallions.

People Who Like This Dish 4
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    " It was excellent "
    shirleyoma ate it and said...
    Oh soooooooooooo good! yummmmmmmm
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