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Crawfish Pie

Crawfish Pie

This impressive meal is a breeze to make—try it at your next dinner party!


  • 1/2 cup salted butter
  • 1 large onion, diced (about 1 1/2 cups)
  • 1/2 bell pepper, seeded and diced (about 1/2 cup)
  • 4 cloves garlic, minced
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 (5 ounce) can evaporated milk
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 3 tablespoons cornstarch mixed with 1/4 cup cold water
  • 2 pounds crawfish tail meat
  • 1/2 cup chopped green onion
  • 2 tablespoons chopped parsley
  • 1 (14.1 ounce) package Pillsbury Ready-Made Pie Crust (2 crusts)


  1. Heat oven to 400 degrees F.
  2. In a large skillet, melt butter over medium heat; add onion, bell pepper, and garlic; cook until softened.
  3. Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture. Reduce heat to low, and cook until thickened, about 5 minutes.
  4. Fold in crawfish, green onion, and parsley; cook 5 minutes.
  5. Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes.
  6. Fill crust with crawfish mixture, and place top crust on pie.
  7. Bake until browned, 25 to 30 minutes.

Cooking/Prep Time: 1 hr 30 min

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