Smoked Brisket Jalapeño Cheddar Pie (Print-Friendly Version)
Smoky brisket, sharp cheddar, and jalapeños baked in a golden pie crust for hearty, satisfying Southern flavor.
# Ingredients:
→ Crust
01 -
1 prepared pie crust, store-bought or homemade
→ Filling
02 -
2 cups cooked smoked brisket, chopped or shredded
03 -
1.5 cups sharp cheddar cheese, shredded
04 -
2 to 3 fresh jalapeños, sliced and seeds removed
05 -
0.5 small red onion, finely chopped
→ Custard
06 -
3 large eggs
07 -
120 ml heavy cream
08 -
120 ml whole milk
09 -
0.5 teaspoon smoked paprika
10 -
Salt, to taste
11 -
Black pepper, to taste
# Steps:
01 -
Preheat oven to 190°C. Roll out the pie crust and place into a 23 cm pie dish, pressing it gently into the edges. Prick the base with a fork and pre-bake for 8 minutes. Remove from oven and set aside.
02 -
In a large bowl, whisk together eggs, heavy cream, whole milk, smoked paprika, salt, and black pepper until thoroughly combined.
03 -
Distribute the smoked brisket evenly over the pre-baked crust. Scatter the chopped red onion and sliced jalapeños over the brisket. Sprinkle the shredded cheddar cheese on top.
04 -
Pour the egg mixture evenly over the assembled filling. Transfer the pie to the oven and bake for 30–35 minutes, or until the center is set and the top is golden brown.
05 -
Remove from the oven and allow to rest for 10 minutes before slicing and serving.
# Notes & Tips:
01 -
For a tangy flavor, substitute fresh jalapeños with pickled slices. Pepper Jack cheese can be used in place of cheddar for an extra spicy kick.
02 -
The pie reheats well and makes an excellent breakfast when topped with a fried egg.