Peanut Butter Chili Pie Recipe

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Heidi Wells Modified: March 23, 2022
Peanut Butter Chili Pie Recipe

How To Make Peanut Butter Chili Pie

Enjoy a mix of sweet and savory with our appetizing chili pie! You’ll get the sweet and nutty flavors from the peanut butter and a savory spice from chilis.

Preparation: 30 minutes
Cooking: 50 minutes
Refrigerate and Chill Time: 1 hour 20 minutes
Total: 2 hours 40 minutes

Serves:

Ingredients

  • cupsall-purpose flour
  • 1tspwhite sugar
  • 1tspsalt
  • 1cupbutterchilled and cut into small pieces
  • ¼cupice wateror more if needed
  • 1cuppeanut buttermelted
  • 30ozchili2 cans
  • 1eggbeaten

Instructions

  1. Whisk together the flour, sugar, and salt in a mixing bowl.

  2. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.

  3. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened.

  4. Divide the dough in half and shape into balls.

  5. Wrap in plastic and refrigerate for at least 1 hour.

  6. Roll one ball out to fit a 9-inch pie plate.

  7. Place the bottom crust in the pie plate and chill for at least 20 minutes before baking.

  8. Roll out the top crust and set aside.

  9. Preheat an oven to 350 degrees F (175 degrees C).

  10. Spread the melted peanut butter onto the pie crust.

  11. Pour the chili on top, then arrange the top crust over the chili.

  12. Press the edges of the bottom and top crusts together to seal, then brush with egg.

  13. Make several cuts into the top crust to vent.

  14. Bake in the preheated oven for 50 minutes until golden brown.

  15. Serve warm, and enjoy!

Nutrition

  • Calories: 582.23kcal
  • Fat: 40.94g
  • Saturated Fat: 18.20g
  • Trans Fat: 0.96g
  • Monounsaturated Fat: 14.59g
  • Polyunsaturated Fat: 5.41g
  • Carbohydrates: 44.71g
  • Fiber: 6.60g
  • Sugar: 8.12g
  • Protein: 13.96g
  • Cholesterol: 81.00mg
  • Sodium: 318.64mg
  • Calcium: 43.58mg
  • Potassium: 560.30mg
  • Iron: 3.39mg
  • Vitamin A: 252.65µg
  • Vitamin C: 47.73mg
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