Creamy Southern Seafood Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
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1/2 cup chive-and-onion cream cheese spread (from an 8-oz container)
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4 large eggs
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12 oz frozen cooked deveined peeled medium shrimp, thawed, well drained, and coarsely chopped, tail shells removed
05 -
1/2 cup shredded pepper Jack cheese (2 oz)
# Instructions:
01 -
Begin by placing a cookie sheet on the middle rack of the oven. Preheat the oven to 375°F. Allow one pie crust to thaw at room temperature for 10 to 20 minutes. Once thawed, use a fork to thoroughly prick the bottom and sides of the crust to prevent air bubbles during baking. Place the crust on the cookie sheet and bake for 9 to 11 minutes, or until it turns a very light golden brown. Remove from the oven and set aside.
02 -
In a medium-sized mixing bowl, use a whisk or an electric mixer to beat the chive-and-onion cream cheese spread until it becomes smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure the mixture is fully blended and smooth. Gently stir in the chopped shrimp and shredded pepper Jack cheese until evenly distributed throughout the mixture.
03 -
Carefully pour the prepared filling into the pre-baked pie crust, ensuring it is evenly spread. Place the pie on the cookie sheet and bake in the preheated oven for 30 to 35 minutes, or until the center is set and the top is lightly golden.
04 -
Once baked, remove the pie from the oven and allow it to stand at room temperature for 15 minutes. This resting period ensures the filling sets properly and makes slicing easier. Serve warm and enjoy.
# Notes:
01 -
This pie can be served as a main dish with a side salad or as an appetizer cut into smaller wedges
02 -
For best results, ensure your shrimp are well drained to prevent a watery filling
03 -
Leftovers can be stored in the refrigerator for up to 2 days