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–+ servings
Florida Shrimp Pie

Savory Florida Shrimp Pie That Will Wow Your Taste Buds

Florida Shrimp Pie combines succulent shrimp and creamy cheese in a flaky crust for an irresistible dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Frozen Deep Dish Pie Crust Consider using a homemade version for extra freshness
For the Filling
  • 0.5 cup Chive-and-Onion Cream Cheese Spread Can substitute with regular cream cheese mixed with fresh chopped chives and onions
  • 4 large Large Eggs Ensure they are at room temperature for better incorporation
  • 12 oz Frozen Cooked Medium Shrimp Fresh, cleaned shrimp can be an excellent alternative
  • 0.5 cup Shredded Pepper Jack Cheese Swap for mild cheddar or Monterey Jack for a milder taste

Equipment

  • oven
  • mixing bowl
  • Electric mixer
  • spatula
  • Cookie Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and position a cookie sheet on the middle rack.
  2. Thaw the frozen deep dish pie crust at room temperature for 10 to 20 minutes. Prick the bottom and sides with a fork, then bake for 9 to 11 minutes until lightly golden.
  3. In a mixing bowl, beat the chive-and-onion cream cheese until smooth. Gradually add the eggs, mixing thoroughly after each addition. Fold in the shrimp and pepper Jack cheese.
  4. Pour the shrimp filling into the pre-baked pie crust and bake for 30 to 35 minutes until the center is set and the top is lightly golden.
  5. Allow the pie to cool for about 15 minutes before slicing. Serve warm and enjoy!

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 20gProtein: 15gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 160mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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