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Course: Mains
Keyword: Brunch, Easter, Eggs, Make-Ahead, Refrigerator Pie, Vegetarian

Refrigerator Pie

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 1
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Refrigerator Pie

  • 1 cup heavy cream or half-and-half
  • 2 large eggs
  • 1/4 teaspoon kosher salt
  • Freshly grated nutmeg
  • 1 (9-inch) frozen pie crust

Any one of the following combinations

  • Cooked spinach, cheddar cheese, cubed cooked ham
  • Bacon, sauteed leeks, and Gruyere cheese
  • Cooked spinach, canned artichoke hearts, and Parmesan cheese
  • Roasted chicken, goat cheese, and sun-dried tomatoes
  • Blanched asparagus and smoked salmon
  • Port Salut and Spam
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 1


  • In a nonreactive, stainless steel bowl, combine the cream or half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine.
  • Refrigerator Pie Rules: Heat oven to 350ºF. Evenly distribute your choice of filling in the pie crust — do not overfill the crust with the filling ingredients. Do not pour too much of the egg mixture into the crust; the eggs will expand upon cooking. Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing.
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