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.
