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Florida Shrimp Pie

Florida shrimp pie combines tender shrimp, sautéed vegetables, sharp cheddar, and a creamy egg filling in a flaky crust. Blind-bake the crust first, then bake the assembled pie until just set for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
resting 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated
For the filling
  • 1 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup green bell pepper finely chopped
  • 12 oz shrimp raw, peeled, deveined, and cut into 1/2-inch pieces
  • 0.5 tsp Old Bay seasoning
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.75 cup sharp cheddar cheese shredded
  • 3 eggs large
  • 1 cup half-and-half
  • 1 tsp Worcestershire sauce

Equipment

  • 1 9-inch pie plate
  • 1 10-inch skillet

Method
 

Blind-bake the crust
  1. Heat the oven to 400°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
  3. Line the crust with parchment and fill with pie weights or dried beans; bake for 15–18 minutes.
  4. Remove the weights and parchment and bake for 5–7 minutes, until the bottom looks dry.
Cook the filling
  1. Melt the butter in a 10-inch skillet over medium heat, add the onion and bell pepper, and cook for 4–5 minutes until softened.
  2. Add the shrimp, Old Bay, salt, and black pepper and cook for 2–3 minutes, stirring, until the shrimp are pink and opaque.
Assemble and bake
  1. Whisk the eggs, half-and-half, and Worcestershire sauce in a medium bowl.
  2. Scatter the shrimp mixture and cheddar in the crust, then pour the egg mixture over them.
  3. Bake at 350°F for 30–40 minutes, until the center reaches 160°F and is just set.
  4. Rest the pie for 15 minutes before slicing.

Notes

For the best texture, avoid overcooking the shrimp in the skillet since they will bake again in the pie. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a gluten-free option, use a gluten-free refrigerated pie crust.