Salmon Dilly Pie

Every once in a while I try a new recipe that just doesn't quite cut it, literally.  I'm open to trying new things, and I love the ingredients of this recipe, but it didn't turn out like I expected it to.  I might make it again, using the suggested changes.  The flavor was quite good even if the texture was not.

Salmon Dilly Pie
2 cups salmon, cooked                            2 Tb butter
1 9" deep dish pie shell                           1 can cream of mushroom soup
1 cup cheddar cheese                              2 eggs
3/4 cup sour cream                                 1 tsp. cornstarch
1 bunch green onions
1 Tb dill weed

Place 1/2 c. cheddar cheese in bottom of pie shell.  Add cooked salmon over the top of the cheese.  In pan, saute chopped green onions and dill weed in butter. Add cream of mushroom soup, sour cream, beaten eggs, and cornstarch.  Simmer for 10 min.  Pour cream mixture over salmon, sprinkling the top with the other 1/2 c. cheese.  Bake 375 for 40 min.

Helpful Hints
The most disappointing result of this recipe was the gelatinous texture of the filling.  I think it probably could have been cooked another 20 minutes and been just fine.  My favorite quiche recipe calls for a cooking time of 50 minutes, but I know it really takes about 75.  The leftovers are separated, ready to take to work next week.  Once I microwave them I'll know if a longer cooking time would have made a difference.

~Julie

It certainly looks tasty.  Notice the salmon chunks on the bottom.

The finished pie, all nice and brown.

Before going into the preheated oven.  Add tinfoil to the crust edges to prevent burning.

Creamy filling.

Sauteed dill weed and green onions.