Chicken Salad Pie

📜 Collection: Unknown Twenty Six | ✍️ Attribution: Unattributed | 📂 Category: Entrees A delightful and refreshing savory chicken salad pie featuring a creamy filling, crunchy pecans, and a hint of curry. Chilled to perfection, this unique dish is an ideal centerpiece for warm weather lunches and gatherings.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
25 mins	0 mins	3 hours	6 servings

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🔪 Key Equipment

• 9-inch pie shell
• Large mixing bowl
• Electric mixer

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Ingredients

Filling Ingredients

Measurements	Ingredients	Prep / Notes
1	9” pie shell	Baked and cooled
2 cups	cooked chicken	Chopped
3/4 cup	American cheese	Grated
1/2 cup	celery	Diced
1/2 cup	crushed pineapple	Drained
1/2 cup	pecans	Chopped
1/2 tsp	paprika	None
1/2 tsp	salt	None
1/4 tsp	curry powder	None
3/4 cup	mayonnaise	Divided (1/2 cup for mixture, 1/4 cup for whipped cream)
1/2 cup	whipping cream	None
As needed	grated carrots	For garnish

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Instructions

Step 1: Mixing the Filling

1. Combine 2 cups cooked chicken, 3/4 cup American cheese, 1/2 cup celery, 1/2 cup crushed pineapple, 1/2 cup pecans, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp curry powder, and 1/2 cup of the mayonnaise in a lg. mixing bowl.
2. Turn mixture into the 1 9” pie shell.

Step 2: Topping and Chilling

3. Whip 1/2 cup whipping cream until peaks begin to form, then fold in remaining 1/4 cup of mayonnaise.
4. Spread cream mixture on pie and garnish with grated carrots.
5. Chill for 3 hrs or overnight until set.

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💡 Make-Ahead & Storage: Assemble and chill the pie up to 24 hours in advance before serving.

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Original Recipe Scan