Here’s a bold, savory, and hearty pie featuring brisket, jalapeños, pickles, and melty cheese 🥧🔥🧀
Brisket, Jalapeño, Pickle, and Cheese Pie
This pie is smoky, spicy, tangy, and cheesy all in one bite—perfect for game day, parties, or a satisfying dinner.
🧺 Ingredients (Serves 6–8)
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1 premade pie crust (or homemade, 9-inch)
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2 cups cooked brisket, chopped
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1 cup shredded cheddar or pepper jack cheese
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2–3 pickles, chopped
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1–2 jalapeños, finely diced (seeds removed for milder heat)
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½ small onion, finely chopped
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2 large eggs
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½ cup milk or cream
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Salt and black pepper, to taste
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Optional: 1 teaspoon smoked paprika or chili powder for extra flavor
🍳 Instructions
1. Preheat Oven
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Preheat oven to 375°F (190°C).
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Grease a 9-inch pie dish and fit in the pie crust.
2. Prepare the Filling
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In a large bowl, combine chopped brisket, cheese, pickles, jalapeños, and onion.
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In a separate bowl, whisk eggs with milk, salt, pepper, and optional smoked paprika.
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Pour egg mixture over the brisket mixture and stir lightly to combine.
3. Assemble the Pie
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Pour filling into the prepared pie crust.
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Smooth the top with a spatula.
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Optionally, brush crust edges with a little milk or beaten egg for a golden finish.
4. Bake
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Bake 35–40 minutes, until the filling is set and the crust is golden.
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Let cool 5–10 minutes before slicing.
5. Serve
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Slice into wedges.
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Serve warm as a main dish or hearty appetizer.
🌟 Tips
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Brisket: Use leftover smoked or slow-cooked brisket for best flavor.
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Cheese choice: Cheddar adds sharpness; pepper jack adds heat.
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Pickles: Dill pickles give tang; bread-and-butter pickles give a sweeter contrast.
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Make-ahead: Assemble the pie and refrigerate for a few hours before baking—it helps the flavors meld.
If you want, I can also make a spicy, barbecue-style version with extra smoked flavor and a crispy top crust that’s perfect for parties.