Pie Filling

Ingredients Weight Measure
Canned pork and beans 3 lbs. 5 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 4 Tbsp.
Green bell peppers, medium diced 2 ea.
Carrot, medium diced 1 ea.
Onion, medium diced 1 ea.
Breadcrumbs 12 oz.
Hot dogs, cut in 1/2" pieces 7 ea.
Brown sugar 1/8 cup
Eggs, whole 6 ea.
Pie shells, frozen, 9" 2 ea.

Pepper and Tomato Relish

Ingredients Weight Measure
Green bell peppers, medium diced 2 ea.
Tomatoes, medium diced 2 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Salt 1/4 tsp.
Brown sugar 1/4 cup


Ingredients Weight Measure
Carrot curls as needed


  1. Drain the pork and beans, reserving the sauce and set aside.
  2. To prepare the Pepper and Tomato Relish, puree all ingredients along with the reserved pork and beans sauce. Drain the juices from the puree and reserve.
  3. To prepare the Pie Filling, fold together all the ingredients except the pork and beans, eggs and pie shells.
  4. Beat eggs until light and fluffy; then add to pie filling mixture, folding in lightly.
  5. Lightly fold in the pork and beans to the mixture.
  6. Divide the mixture equally between the two 9" pie shells.
  7. Bake at 325°F in a convection oven for 40-45 minutes until the pie crust is golden brown. Let stand for 5 minutes before serving.
  8. Place 1 tsp. Pepper and Tomato Relish on top of each slice of pie, garnish with carrot curls and serve.

Yield: 12-20 servings