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Crawfish Pie

This impressive meal is a breeze to make—try it at your next dinner party!

Cooking/Prep Time: 1 hour 30 minutes
Serves 6

Crawfish, Entree

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Ingredients

  • 1/2 cup salted butter
  • 1 large onion, diced (about 1 1/2 cups)
  • 1/2 bell pepper, seeded and diced (about 1/2 cup)
  • 4 cloves garlic, minced
  • 1 (10.75 oz.) can cream of mushroom soup
  • 1 (5 oz.) can evaporated milk
  • 1 tsp. salt
  • 3/4 tsp. ground black pepper
  • 1/2 tsp. crushed red pepper
  • 3 Tbsp. cornstarch mixed with 1/4 cup cold water
  • 2 lbs. crawfish tail meat
  • 1/2 cup chopped green onion
  • 2 Tbsp. chopped parsley
  • 1 (14.1 oz.) package Pillsbury Ready-Made Pie Crust (2 crusts)

Directions

1.) Preheat oven to 400°.

2.) In a large skillet, melt butter over medium heat; add onion, bell pepper, and garlic; cook until softened. Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture. Reduce heat to low, and cook until thickened, about 5 minutes. Fold in crawfish, green onion, and parsley; cook 5 minutes.

3.) Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes. Fill with crawfish mixture, and place top crust on pie. Bake until browned, 25 to 30 minutes.