Salmon Custard Pie

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Dill adds a tasty flavor note—serve with green or cabbage salad


  • Unbaked 9" pie shell
  • ¼ c. chopped green onion
  • 2 tblsp. butter
  • 1 (1 lb.) can salmon
  • 1 tsp. dried dill weed
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 c. light cream, scalded
  • 4 eggs, slightly beaten


  • Bake pie shell in moderate oven (375°F.) 5 minutes.
  • Cook onion in butter until soft. Drain salmon, reserving ¼ c. salmon liquid. Remove bones from salmon.
  • Place salmon, dill, salt, pepper and salmon liquid in bowl. Mash with fork until well mixed. Add green onion, cream and eggs. Mix well.
  • Pour into pie shell and Bake in moderate oven (375°F.) until mixture is set, 35 to 40 minutes.