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“From the magazine's 1999 publication, "The Ultimate Southern Living Cookbook." Great as an appetizer or meatless dinner.”
1hr 5mins

Ingredients Nutrition


  1. Combine flour, Parmesan cheese, 1 tablespoon cilantro, and 1/4 teaspoon salt; cut in shortening with a pastry blender or fork until crumbly. Add 1/4 cup water, 1 tablespoon at a time and stir with a fork until dry ingredients are moistened.
  2. Shape dough into a ball, and press into a 4-inch circle over heavy-duty plastic wrap. Cover with more plastic wrap, and chill 15 minutes.
  3. Roll dough, covered with plastic wrap, into an 11-inch circle. Remove plastic wrap and fit dough into a 9-inch tart pan with removable bottom. Line pastry with aluminum foil, and fill with pie weights or dried beans.
  4. Bake at 450 degrees for 10 minutes. Remove weights and foil; bake 4 - 5 more minutes or until lightly browned. Cool on a wire rack.
  5. Beat cream cheese at medium speed with an electric mixer until smooth. Add eggs, green onions, cumin, and remaining 1 tablespoon cilantro and 1/4 teaspoon salt, beating until blended. Spread evenly over crust.
  6. Bake at 400 degrees for 20 minutes. Cool on a wire rack 10 minutes.
  7. Toss together avocado and lime juice. Spread pie with 1/2 cup sour cream, and sprinkle with cheddar cheese, avocado and tomato. Serve with salsa or pico de gallo, if desired.

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