South Jersey Oyster Pie

Charlie in Fla 1

"An old favorite from when Absecon Oysters were known world-wide."
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1 h 15 m servings 496 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 659 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Cook the bacon in a large, deep skillet over medium-high heat until golden brown, about 10 minutes; remove to a paper towel-lined plate to drain, reserving the drippings. Crumble the bacon.
  2. Preheat an oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with 1 of the pie crusts.
  3. Heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the onion, celery, garlic, and green pepper to the hot drippings, cover, and cook until tender, about 5 minutes. Remove the cooked vegetables to a bowl. Increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. Slowly pour the cream and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms. Fold the bacon, oysters, and vegetables into the mixture; season with seafood seasoning. Pour the mixture into the prepared pie crust. Cover with the remaining crust.
  4. Bake in the preheated oven until golden brown, about 30 minutes.



Yum! Works with clams too!

a good base start.... I added a lot of seassonings & spices (cayenne, tony's C seasoning, etc.) being from New Orleans to make it taste more how we cook down here.. It you dont doctor it up, fou...

i wrote this on another recipe but i am adding here also cos it stands true for this one too.... any oyster pie will be better this way.... my mother in law makes this oyster pie recipe with Ri...