Art’s Oyster Pie

  • on February 9, 2007
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Ingrients & Directions

1/4 lb Saltine crackers; finely
2 pt Standard oysters; reserve
1 1/2 ts Old Bay Seasonings
1/2 ts Pepper
1 2/3 c Evaporated skim milk
1/2 c Water/oyster liquid
2 tb Onion; finely chopped
1 cn Green chilies (small can);
1 ts Hot sauce
5 Eggs (or “egg beaters”);
1/2 Stick margarine
1/8 c Parmesan cheese

Examine oysters for bits of shell or other non-edible parts. Grease the
bottom of 9×9 inch square pan or a 9 inch deep dish pie pan. Place a layer
of crumbled crackers on the bottom, and moisten with some of the
water/oyster liquid. Top with a layer of oysters, placing the oysters in
the dish one, by one. Repeat with a layer of crackers, oysters and

Mix together the remainder of the ingredients, excluding the margarine,
cheese and paprika, and pour over the top. Dot the margarine on the top and
place in refrigerator overnight or at least 2 hours.

One hour before serving, sprinkle with Parmesan cheese and paprika and bake
for about an hour at 375 degrees; the time may vary depending on the depth
of the egg/oyster mixture. Let stand on counter for 10 – 15 minutes before
taking to table.

Serves 4 to 6.

4 Servings

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