Crawfish Pie

Lacy Vavra

½ cup salted butter

1 large onion, diced (about 1 ½ cups)

½ bell pepper, seeded and diced (about ½ cup)

4 cloves garlic, minced

1 (10.75-ounce) can cream of mushroom soup

1 (5-ounce) can evaporated milk

1 teaspoon salt

¾ teaspoon ground black pepper

½ teaspoon crushed red pepper

3 tablespoons cornstarch mixed with ¼ cup cold water

2 pounds crawfish tail meat

½ cup chopped green onion

2 tablespoons chopped parsley

1 (14.1-ounce) package ready-made pie crust (2 crusts)

Preheat oven to 400°.

In a large skillet, melt butter over medium heat; add onion, bell pepper, and garlic; cook until softened. Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture.

Reduce heat to low, and cook until thickened, about 5 minutes. Fold in crawfish, green onion, and parsley; cook 5 minutes.

Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes. Fill with crawfish mixture, and place top crust on pie. Bake until browned, 25 to 30 minutes.

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