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Oyster Pie Picayune

Oyster Pie Picayune recipe image
This hearty Oyster Pie Picayune is a comforting Southern-inspired dish that combines the briny sweetness of fresh oysters and crab meat with the savory crunch of crispy bacon. The filling is bound together with a rich mushroom soup base, infused with the aromatic trio of shallots, celery, and bell pepper, and brightened with fresh parsley and a squeeze of lemon. Encased in a golden, flaky pie crust, this dish offers a perfect balance of textures and deep, satisfying flavors. It is an excellent choice for a special weekend dinner or a comforting meal on a chilly evening.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 952.5
Description
This hearty Oyster Pie Picayune is a comforting Southern-inspired dish that combines the briny sweetness of fresh oysters and crab meat with the savory crunch of crispy bacon. The filling is bound together with a rich mushroom soup base, infused with the aromatic trio of shallots, celery, and bell pepper, and brightened with fresh parsley and a squeeze of lemon. Encased in a golden, flaky pie crust, this dish offers a perfect balance of textures and deep, satisfying flavors. It is an excellent choice for a special weekend dinner or a comforting meal on a chilly evening.
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Line a greased pie plate or baking dish with half of the pie dough (if using two crusts) or the single crust. Bake at 350°F (177°C) for 10-12 minutes until set but not browned. Remove and let cool slightly.
  3. 3
    In a skillet over medium heat, fry bacon slices until crisp. Remove bacon to a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon grease in the skillet.
  4. 4
    Crumble the cooked bacon into small pieces and set aside.
  5. 5
    In the reserved bacon grease, sauté shallots, celery, and bell pepper until softened, about 5 minutes.
  6. 6
    Drain oysters and mushrooms, reserving the liquid. Add enough water to the reserved liquid to equal 1 cup total.
  7. 7
    In a saucepan, combine the mushroom soup mix with the 1 cup of oyster/mushroom liquid. Stir well to dissolve the mix.
  8. 8
    Heat the soup mixture over medium heat, stirring frequently, until it thickens slightly, about 3-5 minutes.
  9. 9
    In a separate skillet, cook the oysters over medium heat until the edges just curl, about 2-3 minutes per side. Do not overcook.
  10. 10
    Gently fold the cooked oysters, their cooking liquid, sautéed vegetables, drained mushrooms, minced parsley, crab meat, crumbled bacon, salt, lemon juice, and dash of Tabasco into the thickened soup mixture.
  11. 11
    Pour the seafood filling into the partially baked pie crust.
  12. 12
    Cover with the second pie crust (or remaining dough), sealing edges. Cut a few slits in the top for ventilation.
  13. 13
    Bake at 350°F (177°C) for 25-30 minutes, or until the crust is golden brown and filling is bubbly.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 952.5kcal
% Daily Value *
Total Fat 54.1g84%
Saturated Fat 16.6g83%
Cholesterol 260.4mg87%
Sodium 5183.4mg216%
Total Carbohydrate 28.8g10%
Dietary Fiber 2.4g10%
Sugars 4.1g
Protein 86.7g174%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: oyster pie, seafood pie, crab meat, bacon, pie crust, mushroom soup, shallots, celery, bell pepper, parsley, lemon juice, picayune, southern cooking, comfort food, baked seafood, savory pie
Read it online: https://www.chefs-mate.com/recipe/oyster-pie-picayune/