Oven: 325°F for 10-15 minutes, until warm.
Microwave: Individual slices, 30-60 seconds (crust will soften).
Freezer:
This pie freezes well. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in refrigerator and reheat in oven.
Make-Ahead:
Assemble completely (without baking), cover, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time.
Your Sausage Pie Questions, Answered
Can I use a different meat?
Absolutely! Ground beef, ground turkey, or chorizo all work beautifully.
Can I make this crustless?
Yes! Grease your pie plate well and bake as directed. The pie will be just as delicious.
Can I use half-and-half instead of heavy cream?
Yes, but the texture will be slightly less rich. For best results, use at least some cream.
My custard didn't set. What went wrong?
Either underbaked or too much liquid. Next time, bake longer and measure liquids carefully.
Can I add potatoes?
Yes! Add 1 cup diced cooked potatoes to the filling for extra heartiness.
What's the best cheese to use?
Monterey Jack is traditional for this dish, but cheddar, pepper jack, or provolone all work beautifully.
