Rich and Creamy Oyster Pie Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/12/22
Oyster with oyster knife

julichka / E+ / Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
656 Calories
31g Fat
49g Carbs
42g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 656
% Daily Value*
Total Fat 31g 40%
Saturated Fat 14g 72%
Cholesterol 253mg 84%
Sodium 889mg 39%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 42g
Vitamin C 26mg 129%
Calcium 56mg 4%
Iron 21mg 114%
Potassium 686mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a simple oyster pie or scallop made with oysters and oyster crackers, cream, and butter. This pie is a traditional dish in the South that gets made for the holidays. The pie crust is made with crushed oyster crackers, so no rolling out the pastry dough or mixing is required. Layers of oysters and oyster crackers with a topping of oyster liquor and heavy cream are baked until golden brown. If you are a fan of oysters, then this old-fashioned oyster pie is something you would enjoy, as you will love it. 

Serve this pie with the other fixings for Thanksgiving, other holidays, or parties.

Ingredients

  • 4 cups oyster crackers, coarsely crumbled, divided

  • 4 cups drained oysters, liquor reserved

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup heavy cream, or whipping cream

  • 6 tablespoons (3 ounces) unsalted butter, cut into small pieces

Steps to Make It

  1. Gather the ingredients.

  2. Spread 1 cup of the oyster cracker crumbs over the 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 three more times, seasoning each oyster layer with a little salt and pepper.

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

  4. Preheat oven to 400 F. 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.

Recipe Variations

If you don't have oyster crackers, you can use saltines or Ritz crackers for the crust.


How to Store and Freeze

Although best when eaten the same day, if needed you can store oyster pie. Make sure the oyster pie is cooled down before storing.


  • Oyster pie can be stored in the refrigerator for two to three days. Wrap the dish tightly with plastic wrap or transfer the pie over into an airtight container.
  • You can freeze an oyster pie for up to two months in a freezer-safe airtight container. Freeze it in slices by wrapping each up individually in plastic wrap then placing in a zip-top freezer bag.