The night I made this pie, the dining table wasn’t set for a crowd it was just two wine glasses, a lit candle, and the kind of quiet you only get after 9 PM when the house finally slows down. My husband and I had promised ourselves a dinner without distractions. No phones, no talking about bills or schedules just real food and real company. I wanted something that felt indulgent but still comforting. Not too heavy, not too fussy.
This savory shrimp pie became the centerpiece of that quiet little dinner, and honestly? It delivered better than any reservation ever could. The aroma of butter-sautéed vegetables and fresh shrimp filled the kitchen while a glass of chilled white wine sat breathing on the counter. The crust flaked under the fork like it had something to prove.
I didn’t need music or background noise just a plate, a fork, and someone to share it with. This dish may not shout for attention, but it has a way of making an ordinary night feel just a little more golden.
Short Description
A rich and savory seafood pie filled with tender shrimp, sautéed vegetables, and creamy custard, topped with golden cheddar cheese—perfect for a cozy dinner for two.
Key Ingredients
Crust
- 1 unbaked 9-inch pastry shell
Seafood
- 1 pound fresh shrimp, peeled and deveined
Vegetables and Aromatics
- 1 tablespoon butter
- 1/4 cup onion, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/4 cup celery, finely chopped
- 1 clove garlic, minced
Custard Filling
- 1/2 cup mayonnaise
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Topping
- 1 cup shredded Cheddar cheese
Tools Needed
- 9-inch pie dish
- Baking sheet
- Large skillet
- Mixing bowls
- Whisk
- Cutting board & knife
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Place the unbaked pie shell onto a baking sheet to catch any drips during baking.
Step 2: Cook the Vegetables and Shrimp
Melt the butter in a large skillet over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Sauté for about 5–7 minutes, or until the vegetables are soft and fragrant. Add the shrimp and cook until they turn pink and opaque about 2–3 minutes. Remove from heat and drain any excess liquid.
Step 3: Prepare the Custard Filling
In a mixing bowl, whisk together mayonnaise and milk until smooth. Then add in the eggs, lemon juice, Worcestershire sauce, salt, black pepper, and cayenne. Whisk until fully combined and creamy.
Step 4: Assemble the Pie
Evenly spread the cooked shrimp and vegetables in the pie shell. Pour the custard mixture over the filling, letting it settle into the gaps. Top with shredded cheddar cheese.
Step 5: Bake
Bake the pie in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the filling is just set in the center. The crust should be crisp and lightly browned.
Step 6: Rest and Serve
Remove the pie from the oven and let it rest for 10 minutes before slicing. This allows the custard to firm up and makes for cleaner slices.
Why You’ll Love This Recipe
– A beautiful balance of creamy, savory, and fresh flavors
– Perfectly portioned for a romantic dinner or special meal
– Easy to prepare ahead and bake when ready
– Great way to highlight fresh shrimp
– Comfort food with a coastal twist
– Uses simple ingredients you probably already have
– Lovely warm or room temp no stress about timing
– Feels special without being complicated
Mistakes to Avoid & Solutions
Mistake 1: Overcooking the Shrimp
Solution: Cook just until they turn pink and opaque no more than 3 minutes. They’ll finish gently in the oven.
Mistake 2: Using a soggy crust
Solution: Place the pie shell on a baking sheet to ensure even heat on the bottom and prevent underbaking.
Mistake 3: Skipping the resting time
Solution: Always let the pie rest for 10 minutes before slicing. This helps the filling set properly.
Mistake 4: Too much liquid in the filling
Solution: Be sure to drain excess liquid from the cooked shrimp and veggies to prevent a watery pie.
Mistake 5: Overloading with cheese
Solution: Stick to the 1 cup amount too much cheese can make the top greasy and heavy.
Serving and Pairing Suggestions
– Serve warm with a crisp green salad tossed in lemon vinaigrette.
– Pair with a chilled glass of Sauvignon Blanc or a lightly oaked Chardonnay.
– Add garlic bread or a toasted baguette on the side for extra comfort.
– Perfect plated as a main dish for two, or sliced into wedges for an appetizer course.
– Light a candle, turn off your phone, and make it a full experience.
Storage and Reheating Tips
To Store: Cover leftover slices tightly and refrigerate for up to 3 days.
To Freeze: Wrap the fully baked and cooled pie (or slices) in foil and freeze up to 1 month.
To Reheat: Warm slices in a 325°F (165°C) oven for 10–12 minutes. Avoid microwaving it can make the crust soggy.
To Refresh the Crust: Place reheated pie briefly under the broiler to crisp up the top and edges.
FAQs
1. Can I use pre-cooked shrimp?
Yes, but reduce the cooking time in Step 2. Just warm them through with the vegetables.
2. What type of pie crust works best?
A standard all-butter pastry or store-bought refrigerated shell both work great. Avoid graham or sweet crusts.
3. Can I substitute the mayonnaise?
You can try sour cream or Greek yogurt, but the texture may be slightly less rich.
4. Is this recipe spicy?
Only mildly. The cayenne adds a gentle warmth. You can reduce or omit it if you’re sensitive to spice.
5. Can I add other seafood?
Absolutely! Lump crab meat or chopped scallops pair beautifully with the shrimp just keep the total to about 1 pound.
Tips & Tricks
– Use fresh shrimp when possible frozen works too, but thaw and pat dry.
– Chop veggies finely so they blend smoothly into the custard.
– A glass or ceramic pie dish gives better browning than metal.
– For extra color, sprinkle a pinch of paprika or fresh herbs on top before serving.
– Let the pie cool slightly before serving for best flavor and texture.
Recipe Variations
Southern Crab & Shrimp Pie:
– Replace half the shrimp with ½ pound lump crab meat.
– Add 1 teaspoon Old Bay seasoning to the custard.
– Use a mix of cheddar and mozzarella for a creamier topping.
Spicy Cajun Shrimp Pie:
– Add 1 teaspoon Cajun seasoning to the vegetable sauté.
– Increase cayenne to ½ teaspoon.
– Garnish with chopped green onions and hot sauce drizzle.
Low-Carb Shrimp Pie (Crustless):
– Skip the crust and grease a pie dish with butter.
– Follow all other steps the same.
– Bake for 5 minutes less and let rest longer before slicing.
Final Thoughts
This Florida Shrimp Cheddar Pie isn’t just a recipe it’s a mood, a moment, a meal you make when you want the evening to linger a little longer. It’s elegant without trying too hard, satisfying without being heavy, and quietly memorable in a way that lasts beyond the last bite.
When the night calls for something homemade but still special, this dish fits perfectly. You don’t need a celebration or a big crowd. Just a warm plate, a glass of white wine, and someone to share it with. And maybe just maybe a second slice. If you’re planning a stay-in date night soon, save this recipe. Trust me, it’ll be the best thing that happens at your dinner table that week.
Florida Shrimp Cheddar Pie
Ingredients
- Crust
- 1 unbaked 9-inch pastry shell
- Seafood
- 1 pound fresh shrimp peeled and deveined
- Vegetables and Aromatics
- 1 tablespoon butter
- ¼ cup onion finely chopped
- ¼ cup green bell pepper finely chopped
- ¼ cup celery finely chopped
- 1 clove garlic minced
- Custard Filling
- ½ cup mayonnaise
- ½ cup milk
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Topping
- 1 cup shredded Cheddar cheese
Instructions
- Preheat to 425°F (220°C). Place the unbaked pie shell on a baking sheet.
- In a skillet, melt butter over medium heat. Sauté onion, bell pepper, celery, and garlic for 5–7 minutes until soft. Add shrimp and cook until pink, about 2–3 minutes. Drain excess liquid.
- Whisk together mayonnaise and milk. Add eggs, lemon juice, Worcestershire sauce, salt, pepper, and cayenne. Mix until smooth.
- Spread shrimp and veggies in the pie shell. Pour custard over. Top with shredded cheddar.
- Bake for 30–35 minutes until golden and set. Crust should be crisp.
- Let rest 10 minutes before slicing for cleaner servings.
