I’ll admit, I have a serious weakness for anything that combines flaky pastry with a creamy, dreamy filling—and this Florida Shrimp Pie checks all those boxes. Growing up along the Gulf Coast, my family’s brunch table was never complete without some variation of seafood tucked into buttery dough. One Sunday morning—after my fourth (or was it fifth?) helping of beignets—I decided to switch things up. I grabbed a box of fresh Gulf shrimp, dug into my recipe vault, and voilà: this savory custard pie was born.

There’s just something magical about a custard that’s been enriched with mayonnaise and eggs, folded around tender shrimp and sautéed aromatics, then crowned with a blanket of bubbling Cheddar. It strikes the perfect balance between Southern comfort and elegant simplicity. Whether you’re feeding a crowd at a weekend brunch or treating yourself to a cozy dinner, this pie is bound to become your next go-to.

In this first part, we’ll talk about assembling our pastry shell and breathing flavor into the shrimp filling. Don’t worry if you’ve never worked with homemade dough—using a store-bought unbaked shell makes this approachable for anyone. Let’s dive in!

Ingredients You’ll Need

1 unbaked 9-inch pastry shell
1 lb. fresh shrimp, peeled and deveined
1 Tbsp. butter
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
¼ cup finely chopped celery
1 clove garlic, minced

(Custard and cheese ingredients will come into play in Part 2.)

Step 1: Preheat & Prep Your Pastry Shell

Preheat your oven to 425°F (220°C). That high heat jump-starts a crisp crust that holds up under the custard’s moisture.
Position the shell. Place your unbaked 9-inch pastry shell on a rimmed baking sheet. Trust me—avoiding oven drips is a small move that saves big clean-up headaches later.
Chill if needed. If your shell was sitting out, pop it in the fridge for 10 minutes while the oven heats up. A cold shell helps deliver those signature flaky layers.

Tip: If you’d like an extra-buttery crust, brush the shell’s bottom with a thin layer of melted butter before moving on. It’s not mandatory, but I promise that golden hue and rich flavor are worth the extra minute.

Step 2: Sauté Aromatics & Shrimp

Melt the butter in a large skillet over medium heat. Take a moment to inhale that toasty aroma—it’s the foundation of your pie’s flavor.
Add aromatics. Toss in the onion, bell pepper, celery, and garlic. Sauté, stirring occasionally, until softened—about 4 to 5 minutes. You want them tender but still vibrant in color.
Cook the shrimp. Stir in the peeled, deveined shrimp. Cook 2–3 minutes, just until they turn pink and opaque. Overcooked shrimp can get rubbery, so stay close!
Drain & set aside. Remove the skillet from heat. If any liquid has accumulated, carefully drain or blot it away with a paper towel—too much moisture will water down our custard.

Behind-the-scenes tip: When I’m in a hurry, I sometimes slice my veggies extra fine, so they melt into the custard instead of standing out. It’s a subtle trick that yields an ultra-silky pie.

Step 3: Whisking the Custard Base

In a medium bowl, combine ½ cup mayonnaise and ½ cup milk. Whisk vigorously until you have a completely smooth mixture—no streaks of mayo floating on top.
Crack in 2 large eggs, one at a time, whisking thoroughly after each addition. This ensures your custard stays lump-free and bakes up with a perfectly even texture.
Stir in 1 tablespoon lemon juice and 1 teaspoon Worcestershire sauce. These two flavors add brightness and a subtle savory depth that play beautifully against the sweetness of the shrimp.
Season with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne pepper. The black pepper gives warmth, and the cayenne brings just enough heat to make each bite interesting—without turning your pie into a fire hazard.

Flavor Boost Tip: If you like an extra pop of herbaceousness, fold in a tablespoon of chopped fresh parsley or chives right before you pour the custard. It brightens the whole pie.

Step 4: Pie Assembly

Spread the sautéed shrimp and vegetable mixture in an even layer on the bottom of your chilled pastry shell. The goal is to distribute both shrimp and veggies so every slice delivers a balanced bite.
Carefully pour the custard over the filling, tilting the pan slightly to help it nestle around the shrimp. If you see any big gaps, use a small spatula to encourage the liquid into every corner.

Avoid Sogginess: If your shrimp still seems a bit watery, gently blot with paper towels before layering it in the shell. A dry filling = a firmer custard.

Step 5: Cheese Topping & Baking

Sprinkle 1 cup shredded Cheddar cheese evenly across the top. Don’t be shy here—you want a golden, bubbling crust that adds both flavor and texture.
Bake on the center rack in your preheated 425°F oven for 30–35 minutes. Keep an eye on the color: you’re aiming for lightly puffed edges, a center that’s just set (it’ll still jiggle very slightly if you give the pan a nudge), and cheese that’s melted into deep amber pools.

Oven Variation Tip: If your oven runs hot, consider reducing the temperature to 400°F after the first 10 minutes to prevent over-browning. Conversely, if you have a convection setting, it can speed up cooking—start checking at 25 minutes.

Step 6: Resting & Serving

Remove the pie from the oven and let it rest for 10 minutes on a wire rack. This step is non-negotiable: the custard firms up as it cools, giving you neat, beautiful slices.
Slice with a sharp knife, wiping the blade between cuts for clean edges. Serve warm or at room temperature—both are delicious, though the flavors meld a bit more if you give it the full ten-minute rest.

Make-Ahead Option: You can bake the pie up to 1 hour in advance, then reheat in a 350°F oven for 10 minutes before serving. It’s perfect for stress-free entertaining.

Frequently Asked Questions

1. Can I use frozen shrimp instead of fresh?

Absolutely. If you’re short on fresh shrimp, thaw them completely in the refrigerator overnight, then pat dry before sautéing. Removing excess moisture is key—otherwise your custard can get watery.

2. Is it better to make my own pie crust?

Homemade crust adds a lovely depth of flavor, but a high-quality store-bought shell works wonderfully for a time-saver. If you do go homemade, blind-bake the crust for 8–10 minutes at 400°F to prevent sogginess.

3. How should I store leftovers, and how long will they keep?

Once cooled, cover the pie tightly with plastic wrap or store individual slices in an airtight container. It will stay fresh in the refrigerator for up to 3 days—reheat at 350°F for about 10 minutes to revive that flaky crust.

4. Can I swap out the mayonnaise for something lighter?

Light Greek yogurt or sour cream makes a tangy alternative, though the texture will be slightly less rich. If you go this route, reduce the lemon juice by half to avoid over-brightening the custard.

5. What other mix-ins work well in this pie?

Feel free to fold in cooked, flaked crab meat or chopped cooked chicken for variety. Roasted red peppers, chopped artichoke hearts, or a handful of baby spinach can also elevate the flavor and color.

6. Can I make this gluten-free or low-carb?

Yes—simply swap your pastry shell for a gluten-free pie crust or a gluten-free tart shell. For a low-carb twist, try a crust made from almond flour and butter; blind-bake it as usual before filling.

7. My custard didn’t set properly—what went wrong?

If your center is too loose, it could be underbaked or too much liquid seeped in from the filling. Next time, blot the sautéed shrimp and veggies more thoroughly, and trust the jiggle test: the center should only wobble slightly.

Conclusion

I hope this Florida Shrimp Pie brings a little slice of Southern sunshine to your table. Whether you stick to the classic version or experiment with your own seafood blend, the combination of tender shrimp, creamy custard, and golden Cheddar is bound to delight. Remember: a quick ten-minute rest is the secret to picture-perfect slices, so be patient and let those flavors settle.

Give it a whirl at your next brunch, potluck, or cozy dinner at home—then drop a comment below to let me know how it went. Did you sneak in some crab? Use a homemade crust? I’d love to hear your twists and tips. Here’s to flaky pastry, gooey cheese, and all the shrimp pie magic you can muster! Happy baking!

Florida Shrimp Pie

Author: Mark's Recipe
Total Time: 55 minutes

Print Recipe

Description

A savory Southern–style custard pie brimming with plump shrimp, fragrant aromatics, and a creamy, tangy filling all nestled in a flaky pastry shell. Topped with melted Cheddar for a golden, bubbling finish, this pie makes a wonderful centerpiece for brunch, lunch or a light dinner.

Instructions

1️⃣ Preheat & Prep Shell
Preheat your oven to 425°F (220°C). Place the unbaked 9-inch pastry shell on a rimmed baking sheet (this catches any drips).

2️⃣ Sauté Aromatics & Shrimp
In a large skillet over medium heat, melt the butter. Add the onion, bell pepper, celery, and garlic; sauté until softened, about 4–5 minutes. Add the shrimp and cook just until they turn pink and opaque, 2–3 minutes more. Remove from heat, drain off any excess liquid, and set aside.

3️⃣ Whisk Custard Base
In a medium bowl, whisk together the mayonnaise and milk until smooth. Crack in the eggs one at a time, whisking until fully incorporated. Stir in the lemon juice, Worcestershire sauce, salt, black pepper, and cayenne until evenly blended.

4️⃣ Assemble Pie
Spread the sautéed shrimp and vegetables in an even layer across the bottom of the pastry shell. Carefully pour the custard mixture over the top, letting it settle around the filling.

5️⃣ Add Cheese & Bake
Sprinkle the shredded Cheddar cheese evenly over the custard. Bake in the preheated oven for 30–35 minutes, or until the center is just set (it should jiggle slightly) and the cheese is bubbling and golden brown.

6️⃣ Rest & Serve
Remove from the oven and allow the pie to rest for 10 minutes. This brief cooldown lets the custard firm up for clean slices. Serve warm or at room temperature.

Notes

Ensure a crisp crust: For an extra-flaky bottom, blind-bake the crust for 8 minutes at 425°F before adding the filling.
Shrimp swaps: You can substitute cooked crab or lobster meat for a decadent twist.
Adjust heat: If you prefer less spice, omit the cayenne; for a kick, add a pinch of smoked paprika or a few dashes of hot sauce.

Prep Time: 20 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 6 slices

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