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Title: Mushroom Sausage Pie
Categories: Sausage Main
Yield: 6 Servings
| PIE | ||
| 1 | Pie crust | |
| 1 | lb | Pork sausage |
| 4 | tb | Butter |
| 3/4 | lb | Mushrooms, fresh |
| CUSTARD | ||
| 1 | c | Cream, heavy |
| 2 | Egg yolks | |
| 1 | tb | Flour |
| 1 | tb | Butter |
| 1 | tb | Lemon juice |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| GARNISH | ||
| 1/2 | c | Parmesan, grated |
Preheat oven to 450. Without pricking, bake crust 8-10 minutes, until lightly brown. As it bakes, air pockets underneath pastry can cause it to puff up and crack, so check every 2-3 minutes, and push down to fit shape of pie plate if this happens. Reduce heat to 375. Let stand while making filling.
In large skillet, fry sausage and drain fat well. In same skillet, melt butter, add mushrooms, and cook briefly. Spread sausage and mushrooms evenly in pie shell.
Make custard; in medium mixing bowl, whisk together thoroughly cream, egg yolks, flour, melted butter, lemon juice, salt, and pepper. Pour mixture evenly over pie filling. Bake for 30-40 minutes, until brown and set.
As you remove from oven, sprinkle Parmesan cheese over top. Serve warm.
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