Ham and Oyster Pie
Savor the irresistible fusion of land and sea with this comforting Ham and Oyster Pie. Featuring a rich filling of tender diced ham, briny shucked oysters, and a creamy, savory sauce infused with butter, milk, and a hint of Worcestershire sauce, this hearty dish is baked to perfection in a flaky, golden pie crust. The addition of fresh parsley adds a touch of brightness, while the oyster liquor deepens the umami-rich flavor profile. Ideal as a centerpiece for special occasions or a comforting family dinner, this classic recipe is as satisfying as it is unique. Serve warm from the oven for a show-stopping dish that harmoniously blends tradition and indulgence. Perfect keywords: ham and oyster pie recipe, savory pie, seafood and ham dishes, comfort food recipes, classic pie recipes.
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Recipe Information
Ingredients
- 2 sheets Pre-made pie crust
- 1.5 cups Ham
- 1 pint Shucked oysters with their liquor
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 Egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Dice the ham into small, bite-sized pieces and set aside.
Drain the oysters, reserving the oyster liquor, and set both aside.
In a medium saucepan, melt the butter over medium heat.
Stir in the flour to create a smooth roux and cook for 1-2 minutes while stirring constantly.
Gradually whisk in the milk and the reserved oyster liquor, ensuring there are no lumps.
Simmer the mixture for 3-4 minutes, stirring, until thickened.
Add Worcestershire sauce, parsley, salt, and pepper, stirring to combine. Remove the sauce from heat.
Gently fold in the diced ham and oysters into the sauce, being careful not to break the oysters.
Roll out one sheet of pie crust into a 9-inch pie dish, trimming any excess dough hanging over the edges.
Pour the ham and oyster filling into the prepared pie crust, spreading it evenly.
Cover the pie with the second sheet of pie crust. Seal the edges by pinching or crimping with a fork, and cut a few small slits in the top to allow steam to escape.
Brush the top crust with the beaten egg to create a golden finish.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and bubbling at the edges.
Remove from the oven and allow the pie to cool for 10 minutes before serving.
Nutrition Facts
Calories |
3713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 5607 mg | 244% | |
| Total Carbohydrate | 356.3 g | 130% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 25.7 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 43.5 mcg | 218% | |
| Calcium | 864 mg | 66% | |
| Iron | 46.2 mg | 257% | |
| Potassium | 2562 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
