Quick Chili Pie

In this case, a couple of the items were canned chili and (frozen) refrigerated pie crusts that needed to be used. What to make with them? Well, a Chili Pie of course ;-)

Ingredients:

• 3 (15 oz.) cans chili
• 1 pkg. of two refrigerated flat pie crusts
• 1 cup cheddar cheese, or more to taste
• diced onions, to taste, if desired
• sour cream, for serving

Directions:

Preheat oven to 425 degrees F. If the chili you are using has an excessive amount of water/fat content, you will want to drain one or two of the cans so you don't end up with an overly soggy crust.

Place one pie crust in a 9 inch pie pan. Sprinkle inside of the crust with 1/4 of the cheese, top evenly with one can of chili, sprinkle with diced onions, then with 1/4 more of the cheese and repeat process. The top layer will be the last of the cheese. Top pie with remaining pie crust, trim, flute well and make vent cuts on top.

Place pie on a cookie sheet in case the chili bubbles out over the edges and bake until crust is golden, about 35 to 45 minutes. If edges begin to brown too much before the top is golden then cover the edges with strips of foil.

Remove pie from oven, let rest for 5 minutes before slicing and serve with sour cream.