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Oyster Bacon Pie

  • Yield: One 9-inch pie, 6 servings


  • 1/2 pound bacon chopped
  • 1/4 cup flour
  • 1 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1/4 cup chopped parsley
  • 1/2 cup chopped green onions
  • 1 tablespoon chopped garlic
  • 2 cups milk
  • 2 dozen shucked oysters, drained well
  • Basic Savory Pie Crust


  • Preheat the oven to 400?F.
  • Fry the bacon in a large skillet over medium-high heat until crisp. With a slotted spoon, transfer the bacon to a platter and drain on paper towels. Set aside.
  • Reduce the heat to medium and add the flour. Stirring constantly for 5 minutes, make a medium brown roux, the color of peanut butter.
  • Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Stirring constantly, cook for about 8 minutes, or until wilted and brown. Add the bay leaves, parsley, green onions, garlic, and milk. Blend into the roux and vegetable mixture and cook, stirring often, for 8 to 10 minutes, or until the mixture is thick and creamy. Add the oysters and reserved bacon. Fold into the mixture and cook until the edges of the oysters curl, 2 to 3 minutes. Remove from the heat. Remove the bay leaves.
  • Arrange a pie crust in the bottom of a 9-inch pie plate. Pour the oyster mixture into the crust. Rub the edges of the pie crust with a little water. Place the other crust on top, trim the edges, then crimp together the top and bottom crusts. Make several slashes in the top of the pie crust with a sharp, pointed knife. Place the pie on a baking sheet. Bake for 45 minutes, or until golden brown.
  • Cool for a few minutes. Cut into wedges to serve.