• 1 Pastry for a 9 inch pie crust
• 1 Lb Texas Cajun Crawfish Sausage, diced
• 1/2 Stick butter
• 3/4 Lb Fresh mushrooms
• 1 Cup Whipping cream, not whipped
• 2 Egg yolks, beaten
• 1 Tbs Flour
• 1 Tbs Melted butter
• 1 Tbs Lemon juice
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• 1/2 Cup Freshly grated Parmesan cheese

Cooking Instructions:

Preheat oven to 450F.

Roll out and fit pastry into a 9-inch pie plate.

Without pricking, bake the crust about 8-10 minutes, until lightly brown.   As it bakes, air pockets underneath the pastry can cause it to puff up and crack, so check the pastry every 2 or 3 minutes, and push it down to fit the shape of the pie plate if this happens.  Let stand while making filling.

In large skillet, fry the sausage and drain off fat well.  In the same skillet, melt the butter and add mushrooms and cook briefly.

Spread the sausage and mushrooms evenly in the pastry.

In medium mixing bowl, whisk together thoroughly the heavy cream, egg yolks, flour, melted butter, lemon juice, salt and pepper.  Pour this mixture evenly over the pie filling.

Bake the pie for 30-40 minutes at 375F or until rich brown and set.  As you remove from the oven, sprinkle the Parmesan cheese over the top.

Serve warm.

Makes about 6-8 servings.

Adapted from the James Whitcomb Riley Cookbook.