Guy Fieri's Cuban Pie Alla Munee

READY IN: 50mins
YIELD: 1 pie




  • Mojo Sour cream (Alla Munee) Directions:
  • Mix in bowl and refrigerate for 1 hour.
  • Cuban Pie Crust Directions:
  • Sift together flour and salt into medium bowl.
  • Gently blend shortening into flour until mixture is crumbly.
  • Stir in just enough cold water to keep it all together.
  • Knead or process until smooth ball is formed, as little work as possible.
  • Roll in a ball and refrigerate for 1 hour.
  • Remove, divide into 2 equal balls and roll out to 9-inches.
  • Preheat oven to 450 degrees F.
  • Drape crust into pie tin, poke with a fork and cover with waxed paper.
  • Fill bottom with dried beans and bake pie shell for 10 minutes or until crust lightly browns.
  • Remove and cool before filling.
  • Sofrito Directions:
  • Add oil to a medium saute pan over medium heat. Add onions, peppers, and garlic, cook until translucent, but do not brown.
  • Add tomatoes, cook for 3 to 5 minutes.
  • Remove pan from heat and hold to add to pork.
  • Pie Filling Directions:
  • Preheat oven to 350 degrees F.
  • Add 2 ounces of the Swiss cheese to pre-cooked pie shell, add pulled pork on top of Swiss cheese.
  • Top pulled pork with sofrito mixture.
  • Add remaining Swiss on top of pork.
  • Lay sliced ham on top of Swiss cheese.
  • Mix together the heavy cream and mustard and pour on top of ham and then top with Parmesan.
  • Add pie crust to top, wrap aluminum foil around edges of pie crust, and bake for 25 minutes.
  • Remove pie from oven, let cool and set for 5 minutes.
  • Add sliced pickles to the center of the pie, starting at the center and fanning the pickles in the middle.
  • Add sliced tomatoes to the outside ring of the edge of the pie, overlapping the pickles in the center.
  • Cut pie and serve with dollop of Mojo Sour cream.