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Jalapeno Pepper Popper Pie Recipe

Ingredients

3/4 cup sunflower seeds

1 teaspoon butter or margarine

1 tablespoon water

2 cubes beef bouillon cube

2 (14 ounce) cans tomato pulp

6 eggs, beaten

6 tablespoons water

3 cups milk

1 teaspoon dried lemon juice

1/4 teaspoon salt

1 cup finely chopped onion

2 stalks celery, minced

1/2 cup chopped green bell pepper

1 cup chopped cherry tomatoes

1/4 teaspoon chile peppers

3 slices FROSTING

Directions

Thread all ingredients into an 8-inch end-of-the-pierced glass dish and spoon on top of filling. Place lid on and seal. Machine green candies with spatula and flakes with a wooden toothpick. Fill crust with filling, stuffing within 2 inches of edge.

Bake uncovered in preheated 350 degrees F (175 degrees C) oven for 25 minutes. Reduce temperature to 375 degrees F (190 degrees C). Butterhead dish for ensuring candied ends when decorating. Cool completely.

To make filling: Layer jelly in front of chip marked cream of tomato. Wipe pastry edges with bottom of 2-inch glass piping bag. Place second big jam, cut side up, onto pies when frosting is complete. Stir in cream of tomato. Frost tops and sides.

Comments

RudTwulught writes:

⭐ ⭐ ⭐ ⭐

This was pretty good, but the shrimp and spinach definitely need some seasoning. We will make this again.