I couldn’t resist this first slice: buttery deep-dish crust cradles a velvety blend of chive-and-onion cream cheese, tender shrimp, and spicy Pepper Jack.
Every forkful of this Shrimp & Chive Cream Cheese Deep-Dish Pie feels like a coastal celebration—rich, savory, and effortlessly elegant.
Why You’ll Love This Recipe
Make-ahead ease — par-bake the crust, then assemble and bake in under an hour
Creamy-seafood fusion — lusciously whipped cream cheese meets juicy, chopped shrimp
Pepper Jack kick — just enough spice to brighten each bite
Deep-dish comfort — a golden-brown crust delivers buttery crunch
Crowd-pleaser — perfect for brunch, potlucks, or a light dinner
What You’ll Need (Ingredient Highlights)
Frozen deep-dish crust — Pillsbury™ for reliable, flaky results
Chive-and-onion cream cheese — smooth base with savory onion notes
Large eggs — bind and enrich the filling
Cooked shrimp — thawed, drained, and coarsely chopped for tender seafood flavor
Pepper Jack cheese — shredded to melt into gooey, slightly spicy pockets
Pro Tips Before You Start
Prick the crust deeply with a fork—prevents bubbling and ensures even bake.
Drain shrimp thoroughly—excess moisture can make the filling runny.
Beat cream cheese until silky—no lumps for a perfectly smooth custard.
Watch the crust—par-bake just until pale golden to avoid over-browning.
Rest after baking—letting it sit 15 minutes makes clean slices.
How to Make Shrimp & Chive Cream Cheese Deep-Dish Pie
Step 1: Par-Bake the Crust
Preheat oven to 375°F. Place a rimmed cookie sheet on the middle rack.
Let one frozen 12-oz deep-dish crust thaw 10–20 minutes.
Prick bottom and sides with a fork.
Lay crust on the sheet and bake 9–11 minutes until very light golden.
Remove and set aside.
Step 2: Whip the Filling
In a bowl, beat ½ cup chive-and-onion cream cheese until smooth.
Add 4 large eggs one at a time, mixing well after each.
Gently fold in 12 oz chopped shrimp and ½ cup shredded Pepper Jack until evenly distributed.
Step 3: Assemble & Bake
Pour filling into the warm crust, spreading evenly.
Bake on the cookie sheet for 30–35 minutes, until the center is set and the top is lightly golden.
Step 4: Rest & Serve
Let the pie stand at room temperature for 15 minutes to set.
Slice into wedges and serve warm.
Serving Suggestions
Accompany with a crisp garden salad and lemon vinaigrette
Serve alongside roasted asparagus or sautéed spinach
Offer cocktail sauce or a lemon-aioli drizzle for dipping
Variations & Substitutions
Herb boost — stir in fresh dill or parsley with the filling
Spicy upgrade — add ¼ tsp cayenne or diced jalapeño
Crust alternative — use a savory pie crust or puff pastry
Storage & Leftovers
Refrigerate any leftover pie (covered) up to 3 days.
Reheat slices at 350°F for 10 minutes to restore flakiness.
Freeze unbaked pies (without shrimp) up to 1 month; thaw overnight before baking.
FAQs
Can I use homemade crust?
Yes—a sturdy homemade deep-dish crust works beautifully.
How do I prevent a soggy bottom?
Par-bake the crust thoroughly and ensure shrimp are well drained.
Is the pie okay if slightly jiggly?
A gentle wobble in the center is fine; it will firm up as it rests.
Can I omit Pepper Jack?
Substitute mild cheddar or mozzarella, though you’ll lose a hint of heat.
What’s the best way to chop shrimp?
Coarsely chop into bite-sized pieces so each slice has seafood in every forkful.
Can I double the recipe?
Yes—use two crusts and a larger baking dish; bake an additional 5–10 minutes.
Final Thoughts
This Shrimp & Chive Cream Cheese Deep-Dish Pie marries flakiness, creaminess, and seafood sweetness into one irresistible dish.
Whether you serve it at brunch or dinner, it’s bound to impress with coastal flavors and comforting textures.
Shrimp & Chive Cream Cheese Deep Dish Pie
Ingredients
- 1 crust from 1 package 12 oz frozen deep-dish pie crust
- ½ cup chive-and-onion cream cheese spread
- 4 large eggs
- 12 oz frozen cooked shrimp thawed, drained, and chopped
- ½ cup shredded Pepper Jack cheese
Instructions
- Preheat oven to 375°F; place a rimmed sheet on the middle rack.
- Thaw and prick crust; par-bake 9–11 min until light golden.
- Beat cream cheese until smooth.
- Add eggs one at a time, mixing well. Fold in shrimp and cheese.
- Pour into crust; bake 30–35 min until set and top is golden.
- Let rest 15 min; slice and serve warm.
- See full steps with tips & photos → https://p4pd.org/shrimp-chive-cream-cheese-deep-dish-pie/
Notes
- For a spicier twist, add a pinch of cayenne or use spicy Pepper Jack.
- Serve with a simple green salad or fruit for a complete meal.
- Leftovers can be refrigerated and gently reheated.
