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Oyster Pie

A baked pie with a custard of milk and eggs and oysters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and oyster are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,103 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oyster Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the filling

  1. In a bowl, combine the milk and eggs, whisking until well mixed.

  2. Add the oysters to the mixture.

  3. Pour the mixture into a pie crust.

Bake

  1. Bake for 15 minutes or until set.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + oystertop 20% of all pairs
    Smell alikemoderate
    Cooked together2,933 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the custard, giving the filling structure as it bakes.
Milk
Provides the liquid base that the eggs set into a creamy custard.
Oysters
Supply the main flavour and texture of the filling.

The step that matters

Baking until set. Eggs thicken as their proteins coagulate with heat. Underbaking leaves a runny filling, while overbaking can make it curdle, weep liquid, and turn rubbery.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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