Thanksgiving is a time for beloved traditions, and food often takes center stage. For Carrie Morey, biscuit queen and star of the PBS show How She Rolls, a highlight of her family’s Thanksgiving feast is her Aunt Gail’s famous oyster pie. This creamy, briny pie provides a taste of the South Carolina coast each year as the Moreys gather to give thanks.
In the How She Rolls episode “Thanksgiving,” Carrie visits her Aunt Gail’s kitchen to learn how to make the treasured oyster pie herself and carry on the tradition Let’s take a closer look at this signature Southern pie and how it graces the Morey family’s table each Thanksgiving
An Heirloom Oyster Pie Recipe
Carrie’s Aunt Gail has made her mother’s oyster pie recipe for years since her passing Passing down this intergenerational recipe allows long-held food traditions to continue from one generation to the next
As Gail and Carrie don their aprons, Gail emphasizes that no measuring cups will be needed. This eyeballed, heritage recipe relies on taste, touch, and tradition rather than precise measurements.
The simple ingredients include
- Oysters
- Butter
- Salt & pepper
- Half and half
- Crackers or saltines for the crust
Oysters cultivated in the coastal waters near the Morey family’s gathering place provide the briny essence. Layers of oysters, butter, and seasoning create the filling. A top and bottom cracker crust encloses the velvety oyster mixture.
Gail allows Carrie to layer the oysters, butter, and crackers herself to learn the technique before pouring in the creamy half and half mixture. Into the oven it goes in a vintage Corningware dish, baked to savory perfection.
A Taste of the South Carolina Coast
What makes Aunt Gail’s oyster pie so special is its ability to transport your tastebuds straight to the South Carolina shores.
The plump oysters come directly from the salty creeks and estuaries near the Morey family’s coastal property. You can taste the fresh clean ocean water in each tender oyster morsel.
Combined with the creamy base and buttery crackers, the oysters almost melt into the pie, imparting their essence into every bite. This is no thick, bready casserole – it’s an elegant and nuanced pie that allows the oysters to shine.
Food has a powerful ability to conjure memories and connect us to places and traditions. With every forkful of this silky, briny pie, the Morey family is reminded of cherished coastal memories and long-standing Thanksgiving rituals.
The Perfect Thanksgiving Pie
While pumpkin, pecan, and apple pies may be more expected desserts at many Thanksgiving feasts, Aunt Gail’s oyster pie offers something unique. Its velvety texture and subtle sweet-brine flavor profile make it an excellent foil for the rich dishes like mashed potatoes, stuffing, and gravy found on most Thanksgiving menus.
The pie also showcases the bounty of late fall, when oysters are at their plumpest and cream is still flowing. It brings together land and sea in one dish, capturing the essence of the Lowcountry.
Beyond delicious flavor, the pie represents familial ties, coastal heritage, and traditions passed from one generation to the next. As Carrie learns to make the treasured recipe alongside her aunt, she is preparing to one day pass it along to her own daughters, keeping the oyster pie legacy alive.
How To Make Oyster Pie for Thanksgiving
Want to serve your own slice of Lowcountry food traditions this Thanksgiving? Here are some tips for making the perfect oyster pie:
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Source fresh oysters on the half shell from your local fish market or purveyor. Shucked oysters can also be used.
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Allow 1 pint of oysters per pie to yield 4-6 servings. Larger oysters may require less.
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Bake the pie gently at 350°F covered for 30 minutes, then uncovered until browned.
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Go light on additional seasoning to let the oyster flavor shine through. Just a bit of salt, pepper, and nutmeg allow the oysters to be the star.
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For the creamy base, equal parts half and half and oyster liquor work nicely. Butter enriches the velvety texture.
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Make and freeze pie crusts ahead of time so you just have to fill and bake on Thanksgiving day.
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Substitute Ritz crackers or other butter crackers if you can’t find saltines. Just avoid thick breadcrumb layers.
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Serve warm or at room temperature with a arugula salad for contrasting flavor and texture.
Oyster pie makes a memorable alternative to traditional dessert pies. The silky texture and subtle brininess complement the rich roast turkey, mashed potatoes, cornbread stuffing, and savory gravy. Give this unique Southern tradition a try for your next Thanksgiving celebration!
Frequently Asked Questions About Oyster Pie
Here are answers to some common oyster pie questions:
What kind of oysters are best for oyster pie?
Small to medium shucked oysters work best, such as Blue Point, Olympia, or Chesapeake. Larger oysters may become tough.
Can you use jarred or canned oysters?
Yes, but drain and rinse them well first. The texture may be less tender than fresh.
What can I use if I don’t have half and half?
Whole milk, light cream, or an equal mix of milk and heavy cream.
Can I make the pie ahead of time?
Yes, assemble the raw pie up to a day ahead. Store in the fridge and bake just before serving.
What sides go well with oyster pie?
A fresh arugula salad, roasted Brussels sprouts, or creamed spinach complement it nicely.
With its creamy filling, cracker crust, and briny oyster flavor, oyster pie is a unique and tasty addition to any Thanksgiving spread. The heritage recipe shared on How She Rolls provides delicious inspiration for starting your own new family tradition this holiday season.