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Smoked Jalepeño Bacon Cream Cheese Pie w/ Raspberry Chipotle Topping


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Here are most of the ingredients.


Start by making up some graham cracker crust.


1 package graham crackers

6 tbsp. melted butter

1/3 cup sugar

¼ tsp. cinnamon

12 slices bacon

4 jalapeños sliced into rings

Start by putting 1 package of graham crackers into a food processor to make crumbs. Now add the sugar and cinnamon and blend. Pour this into a mixing bowl and add the melted butter and mix until blended.

After smearing my CI pie pan with some butter flavored Crisco I press in the crust.



Made up a bacon weave and placed it on the kamado.



 Because I couldn’t flip the weave I placed my bacon press on the burner for 10 minutes. After it’s smoking hot I placed it on top of the weave.



While that cooks I prep my jalapeños.



On the grill they go for 15 minutes along with the pie crust for 7 minutes at 350.


After the weave is cooked I place it in the bottom of the pie crust.



Then the smoked jalapeño rings.


Now I make up the cream cheese pie filling.



4 pkgs. (8 oz. size) cream cheese, softened

1 2/3 cups sugar

2 eggs

¼ cup cornstarch

3 tsp. vanilla

¾ cup heavy cream

 To make filling: In the large bowl of an electric mixer, beat the cream cheese until very creamy. Add in the sugar and cornstarch gradually while beating at medium speed. Add eggs one at a time until completely mixed in. Add the vanilla and heavy cream and blend together. Pour into pie shell and bake at 350° for 35 – 40 minutes or until pie is set (may still jiggle slightly in the middle). Let cool on wire rack and then in the fridge to firm it up.


Now the pie goes into the kamado for 40 minutes at 350.


Here is the result.



Now the Topping.


1 cup raspberries

1 cup sugar

¼ cup cornstarch

2 tbsp. raspberry chipotle sauce (from Costco)

2 tsp. finely chopped jalapeños (without seeds)

½ cup water

2 jalapeños sliced length wise into quarters

To make topping: Crush the raspberries in a small saucepan. (Hold back at least 9 for decoration) Add to the raspberries the sugar, cornstarch and raspberry chipotle sauce and blend well. Stir in the water and jalapeños. Cook over medium heat until mixture has thickened. Boil and stir for 1 minute. Set aside to cool to room temperature.

 After letting the pie cool to room temp and then in the fridge I spread on the cooled Raspberry Jalapeño topping mixture and top with jalapeños and raspberries.



 And decorate.



Plated shots.






  1. There were definite layers of flavor as I took a bite. At first it tastes pretty much like a standard cream cheese pie with fruit topping but shortly thereafter you get some of the Chipotle in the topping followed by the jalapeños and ending with the bacon. I was going for an ABT type of flavor and where it wasn’t exactly like an ABT it was a very good and unique flavor.
  2. My wife liked it but would have preferred that I leave the bacon (not much of a meat eater) and the jalepeño out of the bottom and just had the spicy sweet topping. It would have been good this way but the layers of flavor wouldn’t have been there. 
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  • 2 weeks later...

I'm speechless......this is an amazing.....unreal.....thread.  


You, sir, have achieved a new level of wizardry.  



I must give this bad boy a run.  I'm scared if I do, though, my wife will be mad that I've been holding out on her all these years.  :)




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  • 3 years later...

This I think I would really like. It is so different and gorgeous. We enjoy jalapeño poppers so much I think I ought to make this. I'm sure his son wont eat it, so probably have to make him something else. Very creative. 

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