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.
Wham!
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.
AuthorRetroRuth
From Newspaper Clipping, 1960's
Tested Recipe!
[cooked-sharing]
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 into the bottom and sides of the pie pan evenly and firmly. Bake for 5 minutes at 375 degrees.
Prepare the 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 the 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.)
Ingredients
Directions
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 into the bottom and sides of the pie pan evenly and firmly. Bake for 5 minutes at 375 degrees.
Prepare the 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 the 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.)
Notes
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.
Wham!
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.”
“Ugh.”
“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.”
“Nice.”
“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.”
“Food?”
“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.
Wham!
I love spam but don’t dare buy it. Plus it is no longer a economy meat when I can get $.87 hot dogs!—-OK one can. I’ll hide it in the back of the fridge behind the rabbit food.— Spam ,cheese ,onion, bread .Lube with mayo layer and repeat!
When my kids were still young enough to be doing homework at my table, I taught them that adding Spam (the food, not the internet problem) to their writing increased the funny-ness quotient of any topic by 25%.
We have a cat who cannot eat solid food so I make soup for him. One version of soup is made with wet cat food pureed with chicken broth. It looks like your spam puree. Just saying…
The words “Spam milkshake” shall haunt my dreams.