Savory Florida Shrimp Cheddar Pie with Creamy Custard Filling (Print version)

Sweet shrimp, sharp cheddar, and a creamy egg custard bake into a golden savory pie that slices clean after a short rest.

# Ingredients:

For the crust

01 - 1 deep-dish 9-inch pie crust, homemade or refrigerated
02 - 1 teaspoon all-purpose flour, for dusting if needed

For the shrimp filling

03 - 1 tablespoon unsalted butter
04 - 1/2 cup finely diced yellow onion
05 - 1/3 cup finely diced green bell pepper
06 - 1/3 cup finely diced celery
07 - 2 cloves garlic, minced
08 - 12 oz (340 g) medium shrimp, peeled, deveined, and chopped into bite-size pieces
09 - 1/2 teaspoon Old Bay seasoning
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon fine salt

For the creamy custard

12 - 3 large eggs
13 - 3/4 cup (180 ml) half-and-half
14 - 1/3 cup (80 g) sour cream
15 - 1 teaspoon Worcestershire sauce
16 - 1 teaspoon fresh lemon juice
17 - 1 tablespoon chopped fresh parsley
18 - 1 1/4 cups (140 g) shredded sharp cheddar cheese, divided

# Instructions:

01 - Heat the oven to 375°F. Fit the crust into a 9-inch deep pie plate, prick the bottom, line with parchment, and fill with pie weights. Bake for 12 minutes, remove the weights, and bake 5 minutes more until the bottom looks dry.
02 - Melt the butter in a skillet over medium heat. Add onion, bell pepper, and celery, then cook for 5-6 minutes until softened and most moisture has cooked off. Stir in the garlic for 30 seconds.
03 - Add the shrimp, Old Bay, black pepper, and salt. Cook for 1-2 minutes, just until the shrimp begin to turn pink. Remove from the heat and spoon off any extra liquid.
04 - In a bowl, whisk the eggs, half-and-half, sour cream, Worcestershire sauce, lemon juice, parsley, and 1 cup of cheddar until smooth.
05 - Spread the shrimp mixture evenly in the warm crust. Pour the custard over the top and gently nudge the shrimp so the filling settles. Sprinkle with the remaining 1/4 cup cheddar.
06 - Bake for 30-35 minutes until the top is golden and the center has only a slight wobble. Rest for 10-15 minutes before slicing.

# Good to know:

01 - Resting the pie is important because the custard firms as it cools.
02 - Use a deep-dish crust so the filling does not overflow.
03 - Best served warm, not piping hot.

Back