Bean Cheese Pie

No rolling pin, no blind baking, no fuss. This clever pie makes its own crust.

A simple batter of flour, cheddar, egg white, and milk gets spread into the pie plate where it puffs up into a light, cheesy shell as it bakes.

The filling is a saucy mix of chickpeas, kidney beans, bell peppers, tomato sauce, and plenty of taco seasoning and chili powder.

More shredded cheddar goes on top for a golden, bubbly finish that’ll have people asking if you spent way more time on this than you actually did.

Pro Tips

• Make sure the milk and egg white are at room temperature before mixing into the batter. Cold ingredients can make the crust dense instead of puffy.
• Spread the batter up the sides of the pie plate, not just the bottom. It won’t be thick, but it creates a thin, crispy edge that holds the filling in.
• Let the pie stand for a full 10 minutes after baking. Cutting too soon means the filling will run and the slices won’t hold their shape.

Variations

• Swap the cheddar for pepper jack cheese if you want extra heat baked right into the crust.
• Add a layer of sliced jalapenos on top before baking for a spicier finish.
• Serve with sour cream, diced avocado, and hot sauce on the side for a loaded Tex-Mex spread.