Crawfish Pie is made with Louisiana crawfish tails, onion, bell pepper, celery, butter, cheese, and more. It’s a decadent dish that will amaze you with the flavors and textures and that everyone will be raving about!
And if you love crawfish as I do, make certain to check out our Crawfish Etouffee recipe. Literally one of the best ways to eat and enjoy crawfish this spring and summer with your family and friends.
If you’ve never had crawfish tails, I’m so glad that you’re here. Many people don’t tend to think of eating crawfish as “a thing”, but man oh man…they’re good. I’ve been catching and eating crawfish for many, many years and I have no plans of stopping anytime soon.
If you’re looking for a dinner pie but want to skip the crawfish, definitely bookmark this delicious Cheeseburger Pie. It’s a hearty recipe that’s super filling!
In fact, it’s one of my favorite things to cook up because the flavor is just so dang good!
I’m also pretty fond of this recipe because it’s cooked up like a pie. There’s just something fun about eating a savory pie full of hearty ingredients instead of something sweet.
From the moment that I cooked up this Crawfish Pie recipe the very first time, I knew we had a winner. We make this a lot throughout the year and it always makes our tastebuds and tummies very, very happy.
CRAWFISH PIE RECIPE
While you might be a bit curious about how this crawfish pie recipe is going to turn out, don’t second guess your cooking abilities! Just dive in and get started. The process is fun but the taste is even better!
(You should totally invite your friends over for some “pie” as well and then watch them stare at you when you tell them it’s full of crawfish!)
Are you in a rush? Scroll down to the bottom of this page and grab the full printable recipe card. It has all of our tips and tricks and notes for this recipe. If you’re not in a rush, then definitely keep reading!
INGREDIENTS YOU NEED
- Minced garlic, or two cloves garlic
- Crawfish tail meat
- Green pepper
- Chopped fresh parsley
- Cayenne pepper
- White pepper
- Ground Black pepper
- Garlic powder
- Frozen pie crust
- Half and half
- Stick of butter
- Mild cheddar cheese
- Optional diced green onion for garnish
STEP BY STEP PHOTOS
Check out these visual photos so you can see my exact process for making this scrumptious pie with the perfect crawfish filling. Make two savory pies or one deep dish pie.
HOW TO MAKE CRAWFISH PIE
SAUTE: Saute onions, celery, bell pepper, garlic, and parsley in butter.
COOK: Cook over low heat for about 30 minutes until soft. Add crawfish tail meat and cook for 10 minutes.
ADD: Add all seasonings and stir well, cook for 5 minutes. Remove from heat and set aside.
HOW TO MAKE CRAWFISH PIE CHEESE SAUCE
COOK: For the cheese sauce, add flour and melt butter in a medium-sized pot and cook on medium heat for 5 minutes, stirring well.
ADD: Then add half and half and continue to cook until it starts to thicken. Add a little extra if the sauce gets too thick. You want a smooth consistency.
Add cheese, stir and remove from heat. Set aside.
BAKE: Heat oven to 350 degrees Fahrenheit.
Combine the crawfish mixture and cheese mixture to make the crawfish filling. Pour into two pre-made pie shells.
Place the pie crust on a cookie sheet.
Bake for 20-25 minutes in the preheated oven until the top is starting to brown slightly.
Remove the crawfish pies from oven and allow to cool for 5-10 minutes to allow the pie to firm. (Cutting straight out of the will still be delicious, but it won’t be firm.)
Slice and serve with a salad, top with diced green onion, and serve with french bread.
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CRAWFISH PIE FAQS
Can you leave out the spice for this crawfish pie recipe?
You can tone down the cajun seasoning. While we like it with a little bit of heat, you don’t have to add in that extra spice if you don’t want it. It’s your recipe – change it up to suit your taste preference.
How do you know when the pie is done baking and ready to pull from the oven?
You’re going to want to make certain to bake it for the 20-25 minutes as recommended but also pay close attention to the top of the pie crust. It should start to turn a golden brown as well which is a good signal that the time is near to remove it from your oven.
How to cut the perfect piece of pie:
Allow the pie to cool for a bit once you’ve removed it from the oven. Allowing the pie to cool will allow the sauce to thicken and let you cut perfect pieces of pie. If you cut the pie too soon it will be a little bit of a gooey mess, albeit a delicious piece of gooeyness. 🙂
Can you make this a double shell pie?
Absolutely! If you want to add a little extra doughy flavor, add an additional pie crust to the top of the pie. Either way you bake it, this pie is delicious.
For leftovers, cover the pie with plastic wrap and store in the refrigerator for up to 2 days.
If you have any other fun recipe ideas for this crawfish recipe, leave it below in the comments. We’re always looking for feedback or great ideas for all of you!
YOU MIGHT ALSO ENJOY:
If you love this easy crawfish recipe as much as we do, you might also enjoy these other recipes, too!
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Authentic Louisiana Crawfish Pie
- 1 stick butter
- 2 stalks celery, chopped
- 2 tbsp minced garlic
- 1 lb crawfish tails
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tbsp finely chopped fresh parsley
- 1/2 tsp cayenne pepper
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp oregano
- 2 8" frozen pie shells
Cheese Sauce Ingredients
- 1 tbsp flour
- 1 1/2 cups half and half
- 1/3 stick butter
- 2 cups mild cheddar cheese
- Saute onions, celery, bell pepper, garlic, and parsley in butter. Cook over low heat for about 30 minutes until soft. Add crawfish tails and cook for 10 minutes. add all seasonings and stir well, cook for 5 minutes. Remove from heat and set aside.
For the cheese sauce
- Add flour and butter to a medium-sized pot and cook on medium heat for 5 minutes, stirring well. Then add half and half and continue to cook until it starts to thicken. Add a little extra if the sauce gets too thick. You want a smooth consistency. Add cheese, stir and remove from heat. Set aside.
- Heat oven to 350 degrees Fahrenheit.
- Combine the crawfish and cheese mixture. Pour into two pre-made pie shells and place them on a cookie sheet.
- Bake for 20-25 minutes until the top is starting to brown slightly. Remove from oven and allow to cool for 5-10 minutes to allow the pie to firm. (Cutting straight out of the will still be delicious, but it won't be firm.)
- Slice and serve with a salad and french bread.
- Use authentic Louisiana crawfish tails for the best results.
- Make these pies ahead of time and freeze them before baking for up to a month. To heat, allow to thaw overnight in the refrigerator and then bake on 350 degrees Fahrenheit for 25 minutes.