Oyster Pie

Submitted by: Susan Hodge

Attributed to: Susan Hodge

Category: Fish and Shellfish

Description: Oyster pie is a southern favorite on any holiday table. You may have heard oyster pie referred to as oyster stuffing even though it does not go inside anything, or oyster dressing. Whatever you call it, it's easy to make this Thanksgiving, or for any holiday meal, really. It’s decidedly not for everyone, but for those of us who like it here’s how to make it without too much fuss.

Prep time: 10

Total time: 45

Servings: 4

Difficulty rating: 1

Ingredients:

1/2 c. (1 stick) unsalted butter, at room temperature, plus more for baking dish

20 saltine crackers, lightly crumbled 

2 c. freshly shucked oysters or 1 (16-ounce) container fresh oysters

Kosher salt and freshly ground black pepper

1 c. whole milk

1 egg beaten slightly

1 teaspoon worcestershire sauce

2-3 drops tabasco sauce

Special tools/utensils needed:

Directions: 

1. Preheat oven to 400 °F. 

2. Butter an 8-inch-square pie plate. Place one-third of saltine crumbs in an even layer in dish. 

3. Top with half of oysters. Season with salt and pepper. 

4. Cover with 1/3 of butter in thin slices and repeat. 

5. Put remaining 1/3 crackers on top and cover with remaining 1/3 butter. 

6. Mix milk, eggs, worcestershire, and tabasco.  Pour over saltines and oysters.  

7. Bake at 400° for 15 to 20 minutes until hot and fairly well set in center. DO NOT OVERCOOK. Run under broiler if needed to brown. 

8. Allow to stand 5-10 minutes before serving.