Who is ready for a SPAM pie? I stumbled across this in the archives the other day and it had me chuckling so much that I knew I had to repost it. I mean, you can’t make a pie with SPAM in it and then just let it go, right? Anyway, enjoy this spammy pie!
So, this is a Spam pie. A Wham Spam Pie. Which might be the best name for a recipe pretty much ever.
Yeah, let’s just…you know…look at it for a while.
It’s a pie. Made of Spam.
And it doesn’t just have Spam in it. The pie itself is actually LIQUID Spam baked back to solidness.
- 1½ cups finely crushed onion crackers
- 6 T butter
- 1 can Spam, chop half and puree the other half
- 3 eggs
- 1 cup evaporated milk
- ¼ to ½ tsp marjoram
- 1 cup shredded sharp cheddar cheese
- 2 T toasted slivered almonds
- Preheat oven to 375 degrees.
- Use a deep 9 inch pie plate. Melt butter in pie pan.(Ruth's Note: I melted the butter in the microwave.) Add cracker crumbs and mix thoroughly. Press crumbs in to bottom and sides of pie pan evenly and firmly. Bake for 5 minutes at 375 degrees.
- Prepare filling by mixing eggs, milk and marjoram together thoroughly. Use the blender for this if it had been used in Spam preparation. Add pureed Spam. (Ruth's Note: I just threw these ingredients in with the Spam and blended it all at once.)
- Add cheese evenly to baked crust, then chopped Spam, then filling. Sprinkle almonds over the top.
- Bake at 375 degrees for 10 minutes. Reduce temperature to 325 degrees and bake another 15 minutes or until lightly browned and firm. (Ruth's Note: This took way longer than 15 minutes for me. It took more like 45 additional minutes.)
With almonds. Can’t forget about the almonds! The almonds make it classy!
In a side note, this recipe called for onion crackers, and good luck finding those. I thought there was still an onion cracker made by Keebler (Toasteds? Is that right?) but I checked three stores and no one carried them anymore! Or any other kind of onion cracker, for that matter. Sociables was about as close as I got. I think there is onion in there somewhere, among many other flavors. On the other hand, there were about a hundred different kinds of garlic flavored crackers to choose from. Just an interesting glimpse into the way that food trends change!
But I digress.
This is an interesting glimpse at processed Spam, which is…some sort of Spam milkshake.
Wham! Pieces of Spam!
I love the way the filling turned out a pretty pastel pink from the liquid Spam. That’s totally not weird at all, right?
But it all came out right in the end. I mean, as right as is can when you are making a Spam pie that is filled with more Spam.
“Quit picking it apart and take a bite!”
“I’m trying! It’s all…slithery or something.”
“Why are you shivering? I’m the one who has to eat this.”
“I guess it’s okay. The Spam part is good, but it is a little wet and slimy.”
“Is this supposed to taste like something?”
“How about Spam? There is a lot of Spam in it.”
“Well, yeah. But it also tastes like it’s supposed to be something else.”
“That’s it. A quiche. It almost tastes like a quiche, but not quite.”
The Verdict: It almost tastes like a quiche.
From the Testing Notes:
Not bad, but there are a lot of things not quite right about it and that made eating it was a little unsettling. The cracker crust was a little off. The Spam filling was good (if you like Spam) and a little like some sort of egg bake, but also was wet and a tad slimy. I think adding the pureed meat kept the filling from firming up like it should. Would have been better with just chunks of Spam and cheese in a quiche rather than blending the Spam into the filling. And probably faster, too.