Makes 1 (9-inch) pie.
1 (9-inch) uncooked pie crust (Yeargain recommends Pillsbury brand Unroll-and-Fill Pie Crust)
2 tbls. butter
2 tbls. green onions, finely chopped
1-1/4 cup crawfish tails, diced
1 tbl. dried dill weed
4 eggs, lightly beaten
2 tbls. dry white wine
1/2 tsp. salt
1/4 tsp. black pepper
Pinch cayenne pepper
1-1/4 cups heavy cream, scalded
1. Preheat oven to 400 degrees. Unroll and place one pie crust in a 9-inch pie plate. Flute edge, leaving sides as high as possible to hold all filling ingredients.
2. Generously prick crust with tines of fork on sides and bottom of pie shell. Place in preheated 400-degree oven and bake for 10 minutes. Remove from oven and reduce oven temperature to 375 degrees.
3. Melt butter in small skillet and saut? green onions until wilted. Spread butter and green onion over bottom of partially cooked pie shell. Top with diced crawfish and dill weed.
4. In medium bowl, combine eggs, wine, salt, pepper and cayenne. Beat with whisk until well combined.
5. Very gradually stir in scalded milk while whisking continually. Pour over crawfish in pie shell.
6. Place in 375-degree oven and bake for 25 to 30 minutes or until “set.” If edges of pie shell get too dark, cover loosely with strips of foil.