This Creamy Oyster Pie features oysters nestled in a buttery, flaky crust, with a creamy filling that begs to be scooped up in golden spoonfuls.
Creamy Oyster Pie
Ingredients
- 1 tablespoon unsalted butter
- ½ cup sliced green onion
- 1 teaspoon minced garlic
- 1 cup heavy whipping cream
- 1 cup crème fraîche
- ¼ cup dry sherry
- 1 tablespoon Worcestershire sauce
- 1 tablespoon whole-grain mustard
- 2 teaspoons Cajun seasoning
- 4 sprigs fresh thyme
- 2 cups shucked fresh oysters
- 3 cups crushed buttery round crackers
- Garnish: chopped fresh parsley
Instructions
- Preheat oven to 375°. Spray a 1½-quart baking dish with cooking spray.
- In a large saucepan, melt butter over medium heat. Add green onion, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic; cook for 1 minute. Whisk in cream, crème fraîche, sherry, Worcestershire, mustard, Cajun seasoning, and thyme. Bring to a boil over medium heat. Reduce heat to medium-low, and cook, stirring occasionally, until slightly thickened and coats the back of a spoon, 5 to 7 minutes. Remove from heat, and discard thyme sprigs. Fold in oysters.
- In bottom of prepared dish, sprinkle 2 cups crushed crackers. Spoon oyster mixture over crackers. Let stand for 5 minutes. Sprinkle remaining 1 cup crushed crackers on top.
- Bake until golden brown and bubbly, 20 to 25 minutes. Garnish with parsley, if desired.
Notes
Oyster Tips
Live oysters should be stored between 40° and 45° but never be stored in direct contact with ice, in plastic bags, submerged, or in water. Fresh oyster shells should remain closed. If they’re slightly ajar but close at the tap of an oyster knife, they’re still viable.
Live oysters should be stored between 40° and 45° but never be stored in direct contact with ice, in plastic bags, submerged, or in water. Fresh oyster shells should remain closed. If they’re slightly ajar but close at the tap of an oyster knife, they’re still viable.
