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Chipotle Peach Pie

 Chipotle Peach Pie
This daring recipe takes peach pie to a new level. You might be surprised at the combination of ingredients, but don't judge it until you taste it.
8 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 1 sheet refrigerated pie pastry
  • 2 cans (15 ounces each) sliced peaches in extra-light syrup/juice
  • 1/4 cup cornstarch
  • 2 tablespoons finely chopped chipotle peppers in adobo sauce
  • 1/4 cup sour cream
  • 1 tablespoon sugar
  • 1/2 teaspoon lime juice


  • Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked
  • pastry with a double thickness of heavy-duty foil. Bake at 450°
  • for 8 minutes. Remove foil; bake 5 minutes longer.
  • Meanwhile, drain peaches, reserving juice. In a small saucepan, stir
  • cornstarch and peach juice until smooth. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Remove from the heat; stir in
  • peaches and chipotle peppers. Pour into crust.
  • Bake at 350° for 30-35 minutes or until crust is golden brown and
  • filling is bubbly (cover edges with foil during the last 20 minutes
  • to prevent overbrowning if necessary). Cool on a wire rack.
  • In a small bowl, whisk the topping ingredients. Serve with pie.
  • Refrigerate leftovers. Yield: 8 servings.

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Chipotle Peach Pie (continued)

Nutritional Facts: 1 piece with about 2 teaspoons topping equals 210 calories, 8 g fat (4 g saturated fat), 10 mg cholesterol, 136 mg sodium, 32 g carbohydrate, 1 g fiber, 1 g protein.