Oyster Pie (Emeril Lagasse) Recipe

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Oyster Pie (Emeril Lagasse)
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Ingredients
27
Count
Nutrition
7184
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Divide the pie crust dough in half. Roll out 1/2 on a lightly floured surface to measure 11-inches in diameter. Transfer to a 9-inch pie pan and fit into the bottom. Roll out the second crust to the same size and set aside until ready to assemble the pie.
  3. In a large saute pan or cast iron skillet, cook the bacon over medium high heat until browned and almost crisp, about 5 minutes. Remove with a slotted spoon, reserving 1/4 cup of grease in the pan (add vegetable oil to equal 1/4 cup if more fat is needed). Add the onions and celery and cook, stirring, until soft, 3 to 4 minutes. Add the green onions, garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring, to make a light roux, about 3 minutes. Gradually add the oyster liqueur, cream, and lemon juice, stirring constantly, and cook until thickened, 3 to 4 minutes. Add the oysters and cook, stirring, just until they start to curl, 1 to 2 minutes. Remove from the heat and fold in the cooked bacon and parsley. Let cool slightly. Adjust seasoning, to taste. Pour into the prepared pie crust and top with the remaining crust, crimping around the edges to seal. Cut several decorative slits across the top for venting. Bake until golden brown and the filling is bubbly, about 25 minutes.
  4. Remove from the oven and place on a wire rack to cool for at least 15 minutes before serving.
  5. Essence (Emeril's Creole Seasoning):
  6. Combine all ingredients thoroughly and store in an airtight jar or container.
  7. Yield: about 2/3 cup
  8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  9. Double Savory Pie Crust:
  10. Combine the flour and salt in a bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands to make a smooth dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  11. Remove the dough from the refrigerator and place it on a lightly floured surface. For each crust, roll out the dough on the lightly floured surface about 1/8-inch thick. Proceed as directed in the recipe.
  12. Yield: 2 pie crusts
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7183.56 Kcal (30076 kJ)
Calories from fat 3704 Kcal
% Daily Value*
Total Fat 411.56g 633%
Cholesterol 1410.04mg 470%
Sodium 31245.77mg 1302%
Potassium 5209.4mg 111%
Total Carbs 570.65g 190%
Sugars 8.88g 36%
Dietary Fiber 73.97g 296%
Protein 312.86g 626%
Vitamin C 46.7mg 78%
Vitamin A 2.7mg 90%
Iron 100.9mg 561%
Calcium 1997.7mg 200%
Amount Per 100 g
Calories 282.31 Kcal (1182 kJ)
Calories from fat 145.57 Kcal
% Daily Value*
Total Fat 16.17g 633%
Cholesterol 55.41mg 470%
Sodium 1227.95mg 1302%
Potassium 204.73mg 111%
Total Carbs 22.43g 190%
Sugars 0.35g 36%
Dietary Fiber 2.91g 296%
Protein 12.3g 626%
Vitamin C 1.8mg 78%
Vitamin A 0.1mg 90%
Iron 4mg 561%
Calcium 78.5mg 200%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 177.2
    Points
  • 190
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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