Oyster Pie | SCETV Food

This recipe and more can be found in "Entertaining at the College of Charleston (1998)" by Zoe Sanders. Alex Sanders (19th president of the College of Charleston from 1992-2001) demonstrate how to make oyster pie. Alex’s mother called this dish "scalloped oysters" and this dish was commonly served at Thanksgiving. 

Ingredients

• 2 sleeves of Saltine crackers crushed with a rolling pin

• 4 tablespoons melted butter

• 2 pints of oysters 

• 2 cups of button mushrooms cleaned and sliced

• 1 ½ teaspoon salt

• 1 teaspoon pepper 

• 2 cups of milk 

• 2 cups oyster juice

• 1 tablespoon dry sherry

• 4 or 5 drops of Worcestershire sauce

• ¼ teaspoon sugar (if the oysters are not sweet)

• 2 cups cleaned and quartered medium-size mushrooms (about 5 ounces)

• 1 tablespoon butter room temperature

• 8 x 12 (2 quart) glass baking dish

• 12-inch frying pan

• Preheat oven to 350°F. 

• Grease baking dish with butter

Directions

1. Melt butter in frying pan on medium. 
2. Crush crackers and dump into a skillet and toss 5 minutes, or until saltines have soaked up butter. 
3. Drain oysters, but reserve liquor. Toss oysters with salt and pepper. 
4. Mix milk, sherry, Worcestershire sauce, and reserved liquor. Add sugar if desired. Lowcountry oysters are generally small, briny and sweet. They will not need the sugar or as much salt.  
5. Into a standard 8” x 12 ” casserole dish put a thin layer of buttered crackers at the bottom of the pan. 
6. Layer over oysters to cover. 
7. The third layer will be sliced mushrooms. 
8. At this point add the salt and pepper.  
9. Add another layer of buttered saltine crackers saving some for the final, top layer). 
10. Add another layer of the oysters, top with another layer of oysters and then add the final layer of buttered saltine cracker crumbs. 
11. Mix the milk, oyster juice, sherry and Worcestershire sauce together and carefully pour it into the casserole dish until the liquid puddles on the top. When it does, pop the casserole into the oven at 350 degrees covered for 1 hour. 
12. Remove from oven and garnish with finely chopped parsley. Alex demonstrates how to snip the parsley using kitchen scissors.