Rich and Creamy Oyster Pie

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/24/20
Oyster with oyster knife

julichka / E+ / Getty Images
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Servings: 4 to 6 servings

This is a simple oyster pie or scallop, made with oysters and oyster crackers, cream, and butter.

Ingredients

  • 4 cups oyster crackers (coarsely crumbled, divided)
  • 4 cups drained oysters (strain and reserve liquor)
  • Salt and freshly ground black pepper
  • 1/2 cup heavy cream or whipping cream
  • 6 tablespoons butter (cut into small pieces)

Steps to Make It

  1. Spread 1 cup of the oyster cracker crumbs over bottom of a lightly buttered pie plate or shallow 1 1/2-quart casserole. Sprinkle 1 cup of oysters evenly over the crumb layer. Sprinkle with salt and pepper. Repeat layers of crackers and oysters 3 more times, seasoning each oyster layer with a little salt and pepper.

  2. Combine 1/2 cup oyster liquor and 1/2 cup heavy cream; pour evenly over the top layer of oysters. Dot with the butter.

  3. Preheat oven to 400 F.

  4. Let the pie stand for 5 to 10 minutes.

  5. Position rack just above oven center.

  6. Place pie on top rack; bake for 12 to 15 minutes, until top just begins to brown and oysters are hot.

  7. Turn oven temperature to broil (550 F) and broil for about 3 to 4 minutes, until well browned. ​Do not overcook, or oysters will be somewhat tough.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

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