Annie Mae's Okra Pie
Annie Mae’s Okra Pie
1 frozen pie crust
Several thinly sliced tomatoes
Several thinly sliced bell peppers
1 cup grated cheese (Parmesan is suggested, but any cheese will work)
1 cup mayonnaise
1/2 cup sour cream
1 tsp Emeril’s Essence seasoning
1 thinly sliced onion
1 lb. okra, sliced
Milk and additional cheese are optional
Bake the frozen pie crust for 7 minutes at 375 degrees. When cool, layer in some of the tomatoes and bell peppers. Mix a cup of grated cheese with a cup of mayonnaise, 1/2 cup of sour cream and a teaspoon of Emeril’s Essence seasoning. Beat in the egg. Layer the mixture on top of the veggies, then add a layer of okra that has been sautéed with an onion and drained for just a minute. Keep layering the mixture with the okra and onions, ending with the mayo and sour cream mixture. Sprinkle with a little more cheese. Bake at 325 degrees for 45 minutes to an hour. Serve at room temperature.
Note: If your mixture is too thick, you can add a little milk, and you might want to cover the rim of the crust with aluminum foil. Shrimp, chicken or bacon could also be added.
This recipe was shared by Barbara Evans, the co-founder of Alabama’s Okra Festival.