A Spoon Full of Lovin' · June 2026
Oyster Lover's Pie
A rich, spicy Louisiana oyster pie baked in a golden crust
This is a true Louisiana classic and one of those recipes that will absolutely wow your guests. The key is building a deep golden roux — about the color of a paper sack — before adding the oysters and vegetables. The oysters only cook for about 5 minutes before going into the pie crust, and as the pie bakes, they release their liquor and thin the filling beautifully. This needs to be spicy, so don't be shy with the seasoning!
From the Third Edition of A Spoon Full of Lovin' by Robin Kinder
Ingredients
- 1 (9") unbaked pie crust
- 1 stick butter
- ¾ cup flour
- 1½ pints oysters — drain and reserve the liquor
- 1 clove garlic, chopped
- ⅓ cup chopped celery
- ⅓ cup chopped parsley
- ½ cup chopped green onions
- Salt, black pepper, and red pepper to taste
Instructions
Preheat the Oven
Preheat oven to 350°F.
Make the Roux
Melt butter in a skillet over medium heat. Add flour to the butter and stir constantly until the mixture is golden brown — about the color of a paper sack.
Add the Oysters & Vegetables
Add the drained oysters, garlic, celery, parsley, and green onions to the roux. Season generously with salt, black pepper, and red pepper to taste. This needs to be spicy!
Cook Briefly
Cook for about 5 minutes only, or until the edges of the oysters begin to curl. Do not overcook.
Add the Oyster Liquor
Remove from heat and stir in about ⅓ cup of the reserved oyster liquor. If the mixture is too thick, add a little more. Keep in mind that as the pie bakes, the oysters will thin the filling.
Check Seasoning & Fill
Taste and adjust seasoning — remember, this needs to be spicy. Pour the filling into the unbaked pie crust.
Bake
Bake in the preheated 350°F oven for 30 to 40 minutes, or until the crust is golden brown.
Robin's Tips & Variations
- The roux is the soul of this dish — stir constantly and don't rush it. You want a deep golden brown, about the color of a paper sack.
- Only cook the oysters until their edges just begin to curl — they will continue cooking in the oven.
- Don't discard that oyster liquor! It's liquid gold for thinning the filling and adding incredible flavor.
- Season boldly — this pie needs to be spicy to stand up to the richness of the roux and oysters.
- Let the pie rest for 10 minutes after baking before slicing so the filling sets up nicely.
A true taste of Louisiana — made with love!
If you make this, I'd love to hear how it turned out. Drop me a note on the blog page. Happy cooking — with a spoon full of lovin'!