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.

Wham Spam Pie
Author: 1960’s Newspaper
  • 1 1/2 cups finely crushed onion crackers
  • 6 T butter
  • 1 can Spam, chop half and puree the other half
  • 3 eggs
  • 1 cup evaporated milk
  • 1/4 to 1/2 tsp marjoram
  • 1 cup shredded sharp cheddar cheese
  • 2 T toasted slivered almonds
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.)
  4. Add cheese evenly to baked crust, then chopped Spam, then filling. Sprinkle almonds over the top.
  5. 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.


Spam Milkshake

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.”

Tom TastesIMG_2177

“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.”


“Yeah, and…”

“A quiche?”

“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.