- 4 cups oyster crackers, coarsely crumbled
- 4 cups drained oysters, strain and reserve liquor
- salt and ground black pepper
- 1/2 cup heavy cream
- 6 tablespoons butter, cut into small pieces
Combine 1/2 cup oyster liquor and 1/2 cup heavy cream; pour evenly over the top layer of oysters. Dot with the butter. Preheat oven to 400°. Let the pie set for 5 to 10 minutes. Position rack just above oven center. Place pie on top rack; bake for 12 to 15 minutes, until top just begins to brown and oysters are hot. Turn oven temperature to broil (550°) and broil for about 3 to 4 minutes, until well browned. Do not overcook, or oysters will be somewhat tough.
Serves 4 to 6.