Chicago Dog Pie

A creation so unfortunate, it has never been seen on the internet before. I asked the question “what if you could have a Chicago hot dog - but still have it compete in a pie competion?”.

🥇 Awards 🔗︎

As I don’t enjoy baking in any form, I knew I’d only be able to compete on shock & humor factors. This recipe ended up outdoing my wildest dreams for it.

This pie won not one, but TWO categories at the March 2026 pie competition it was a part of. With 17 total taste testers & voters, it came out with the awards for “Funniest Pie” and “Breaking the Tin - the pie that deviates most from tradition”.

Thanks to all my haters, see you next year with the Mallort pie (if I keep the Chicago angle).

Ingredients 🔗︎

• frozen deep pie crust
• all beef hot dogs
• eggs & cheese (to hold all the pieces of hot dog together)
• toppings:
  • white onion
  • sport peppers
  • pickle spears
  • tomato slices

How to make it 🔗︎

• Chop up all the hot dogs into coins
• Make a mixture of 1-2 eggs + a dash of milk per pie
• Fill the pie tin with the dogs first, and add egg mix on top
• Bake at 375 degrees for 40 minutes
  • While it’s baking, chop up the toppings
• Let it cool a bit
• Add all the toppings once it’s ready to be served, since they are normally served room temp on a ‘dog.

What it didn’t have 🔗︎

Before my detractors come for me, it is not a true Chicago dog. I was missing the poppy seed bun and had the wrong relish, but I decided that I didn’t care enough to chase perfectionism with this experiment.