Recipe by Kate Cervantes
"This unique concoction was inspired by my family's tradition of eating peanut butter sandwiches with a bowl of chili. The combination of bold chili, creamy peanut butter with a flaky buttery crust is very complimentary and will be sure to become an instant family favorite."
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2 1/2 cups
butter, chilled and cut into small pieces
ice water, or more if needed
peanut butter, melted
2 (15 ounce) cans
I made the dish with the exact ingreients and took it to a work potluck. I got two responses from my co-workers, "it's interesting and I loved it". The person who loved it gave it 5 stars, so that is how I rated the recipe. If I make it again I'm going to use spicier chili or add some cipoltle chilis to the mix and use a bit less peanut butter. Thank you KateC* for the recipe.
I made this pie because we had made two huge crock pots of chili in the space of a week. I used premade pie crusts and crunchy peanut butter.
I think the combination of peanut butter and chili sounds appealing and smells good, but neither of us really liked it. The peanut butter makes a hard crust on the bottom of the chili. I might have liked it more if I had mixed the peanut butter into the chili.
Positives: The chili sets up nicely and does make it easy to remove the pie slices. It makes for good leftovers.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Chili Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 414
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