Real Texas Tomato Jalapeno Pie Ingredients 9â Pie
Real Texas Tomato Jalapeno Pie
Ingredients 9” Pie Crust, unbaked 2 cup package Mozzarella cheese, Shredded (divided 1 cup + 1 cup) 1 package Grape Tomatoes, sliced 1/4 cup Jalapeños, minced 1/4 cup Pecans, chopped 1 cup loosely packed fresh Lettuce Leaf Basil leaves 4 cloves Garlic 1/2 cup Mayonnaise 1/4 cup Parmesan Cheese, grated 1/8 teaspoon ground White Pepper 1/4 teaspoon Kosher Salt Additional Basil for Garnish
Preparing the Crust Take a pie crust and crimp the edge. Place aluminum foil strips and lightly crimp it around the edge. Bake in the oven at 375F degrees for about 5 to 7 minutes or until the bottom is just slightly golden brown.
Remove the aluminum foil during the last 5 minutes of baking the whole pie.
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Preparing Basil and Garlic Wash the basil leaves. Remove the leaves from the stem. Place the Basil leaves in a food processor and add garlic cloves.
Process this to a course texture.
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Preparing the Mayonnaise Mixture Mix 1 cup of the mozzarella cheese, add mayonnaise, Parmesan cheese, and white pepper.
Stir the mixture and set it aside.
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Layering the Pie Take the pie crust out of the oven. Using the other half of the mozzarella cheese, sprinkle in the bottom of the pie crust while it’s still hot.
Cut the grape tomatoes into thin slices. You can slice them in half but I like it much thinner. Arrange these over the mozzarella cheese.
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Sprinkle salt over the tomatoes.
Sprinkle Jalapeños over the tomatoes.
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Page | 5
Sprinkle the garlic, Basil mixture over the tomatoes and Jalapeños.
Use your fingers for the mayonnaise so you can crumble all over the top of the tomatoes.
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Page | 6
Sprinkle chopped pecans on top of the cheese mixture. Preheat the oven to 375F degrees.
Place the pie in the oven. Cook for approximately 40 to 50 minutes. The pie needs to be bubbly and for the last 5 minutes take off the aluminum foil ring and let your crust bake golden brown.
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Ingredients 9” Pie Crust, unbaked 2 cup package Mozzarella cheese, Shredded (divided 1 cup + 1 cup) 1 package Grape Tomatoes, sliced 1/4 cup Jalapeños, minced 1/4 cup Pecans, chopped 1 cup loosely packed fresh Lettuce Leaf Basil leaves 4 cloves Garlic 1/2 cup Mayonnaise 1/4 cup Parmesan Cheese, grated 1/8 teaspoon ground White Pepper 1/4 teaspoon Kosher Salt Additional Basil for Garnish
Preparing the Crust Take a pie crust and crimp the edge. Place aluminum foil strips and lightly crimp it around the edge. Bake in the oven at 375F degrees for about 5 to 7 minutes or until the bottom is just slightly golden brown.
Remove the aluminum foil during the last 5 minutes of baking the whole pie.
http://RealTexasBlog.com
Page | 1
Preparing Basil and Garlic Wash the basil leaves. Remove the leaves from the stem. Place the Basil leaves in a food processor and add garlic cloves.
Process this to a course texture.
http://RealTexasBlog.com
Page | 2
Preparing the Mayonnaise Mixture Mix 1 cup of the mozzarella cheese, add mayonnaise, Parmesan cheese, and white pepper.
Stir the mixture and set it aside.
http://RealTexasBlog.com
Page | 3
Layering the Pie Take the pie crust out of the oven. Using the other half of the mozzarella cheese, sprinkle in the bottom of the pie crust while it’s still hot.
Cut the grape tomatoes into thin slices. You can slice them in half but I like it much thinner. Arrange these over the mozzarella cheese.
http://RealTexasBlog.com
Page | 4
Sprinkle salt over the tomatoes.
Sprinkle Jalapeños over the tomatoes.
http://RealTexasBlog.com
Page | 5
Sprinkle the garlic, Basil mixture over the tomatoes and Jalapeños.
Use your fingers for the mayonnaise so you can crumble all over the top of the tomatoes.
http://RealTexasBlog.com
Page | 6
Sprinkle chopped pecans on top of the cheese mixture. Preheat the oven to 375F degrees.
Place the pie in the oven. Cook for approximately 40 to 50 minutes. The pie needs to be bubbly and for the last 5 minutes take off the aluminum foil ring and let your crust bake golden brown.
http://RealTexasBlog.com
Page | 7
