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Black-Eyed Pea Pie

Black-Eyed Pea Pie

  • Prep

    35 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 55 m
Graden

Graden

I never like black-eyed peas until I tried this recipe. It is quite filling, a meal in itself. You can substitute hot Italian sausage in place of chorizo, and, if desired, you can use only a bottom crust to make it a single crust pie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 44.9 g
  • 69%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1075 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place 2 tablespoons of olive oil into a large skillet over medium heat. Add the mushrooms and cook until reduced, 8 to 10 minutes. Season to taste with salt and pepper. Drain in a colander placed over a bowl.
  3. Place remaining 1 tablespoon of olive oil into the same skillet. Add the onion and cook until transparent and soft, about 10 minutes. Stir in the chorizo sausage, and cook until evenly browned and cooked through. Mix in the jalapeno pepper, and cook until soft 2 to 4 minutes. Season to taste with salt and pepper. Drain, and cool slightly.
  4. Place the spinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper into the bowl of a food processor. Process until well mixed, but still chunky. Season to taste with salt and pepper.
  5. Line a 10 inch pie plate with one half of the pastry, letting excess pastry hang over the edge. Spoon the sausage mixture into the pie shell. Layer with the mushrooms, then the spinach mixture, and black-eyed peas. Cover the filling with the remaining pastry. Fold and crimp the edges to seal top and bottom pastry.
  6. Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie.
  7. Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving.
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Reviews

Juliema
7

Juliema

6/7/2008

I bought some black eyed peas at the farmers market today so I thought I'd give this recipe a go. It was very tasty! I touch rich for my blood but good none the less. I followed the recipe exactly. Thanks for sharing!

E&P
7

E&P

1/31/2008

We made this last night and thought it pretty tasty, even though I messed up and processed all the peas! The only thing that will probably keep this from becoming a regular dish for is that it takes a little longer than we usually spend on an evening meal.

sminckler
2

sminckler

5/18/2013

We both loved this just the way the recipe was written, except using dried, cooked black eyed peas instead of canned.

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