Billy Cotter’s Oyster Pie

Billy Cotter’s Oyster Pie

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oyster pie
Photo by James Stefiuk

“Every year for Thanksgiving, our family and friends head to Holden Beach, where I’ve been going since I was born. We cook a lot of different things throughout the week, but keep Thanksgiving fairly traditional, with one exception. As luck would have it, Holden Beach is home to Lockwood Folly Oysters, which are some of the best in the state. I make this oyster pie because it’s simple and always requested.”

4 Tbsp. butter, plus more for greasing pan
1 medium size leek, sliced and rinsed
¾ cup heavy cream
4 cups drained oysters, oyster liquor reserved 4 cups oyster crackers, crushed
Salt, pepper and Tabasco to taste

Preheat oven to 450 degrees. Melt 1 tablespoon of butter in
a saute pan over medium heat. Slowly cook leeks until soft.
Add cream and oyster liquor and simmer on low for about 20 minutes, stirring occasionally. (This is not to reduce liquid, only to infuse the leek flavor into the cream). Spread 1 cup of crushed oyster crackers over a lightly buttered pie plate or shallow 1½ quart casserole dish. Sprinkle approximately 1 cup oysters over crackers. Season lightly with salt and pepper. Alternate layers of crackers and oysters, ending with crackers on top. Pour cream/ leek mixture over the top and dot with remaining 3 tablespoons of butter. Bake for 25-30 minutes until bubbly and golden brown. Serves 4-6 people.

Billy co-owns Toast with his wife, Kelli. The couple also co-owns Dashi with Rochelle Johnson and Nick Hawthorne-Johnson.

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