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Louisiana Sweet Fish Pie |
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This is a recipe I received from a very proud elderly aunt in New Orleans. Her
son and daughter confirm that she actually made this hideous thing at least a
few times each year for decades. Some family members claim to have enjoyed it
at the time, but that was probably due to large quantities of my aunt's famous
iced tea made with rum. from John Macdonell
Louisiana Sweet Fish Pie
2 frozen pie crusts
12 ounces whitefish filets
1 small bag potato chips
1/2 cup orange blossom honey
1 pkg. instant key lime pie filling
Prepare pie filling and set aside. In standard size pie pan, place one of the
thawed frozen crusts. Crumble the potato chips into coarse crumbs and cover the
bottom of the crust. Cover with one half of the honey, then pour in the pie
filling.
Cut the fish filets into strips, about 2 inches across and 5-6 inches long.
Arrange the fish strips on top of the pie filling, covering the surface by
placing them side by side and working in a circular fashion. Drizzle the
remaining honey over the fish and place the other crust on top, crimping the
edges together. Using a sharp knife, cut 3 or 4 slits in the top crust to allow
steam to escape. Bake in 350 degree oven for 40 minutes, or until the crust is
a deep golden brown. Serve hot with lime sherbet on the side.
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