Glenda'S Crab Pie

• single crust pie shell
• 1/2lb crab meat (about 11/2 c)
• 1c shredded swiss cheese (4oz)
• 1c shredded cheddar cheese (4oz)
• 1/2 sm green pepper, chopped (1/2c)
• 4 scallions, chopped fine (1/2c)
• 1T minced, drained pimiento
• 2 lg eggs, beaten lightly
• 1/2c milk
• 2T all purpose flour
• 1/2t salt
• 1/4t freshly ground black pepper
• 1/4t Tabasco

1. Preheat oven to 350 degrees F.
2. Fit pie shell into a 9" glass pie plate (11/2 qt), crimping edge decorativly. Prick shell in several places with a fork and chill 30 min.
3. In large bowl mix together all remaining ingredients.
4. Line shell with foil and fill with pie wieghts or raw rice. Bake shell in middle of oven 10 minutes. Remove foil and rice carefully and spread crab meat mixture in shell. Bake pie in middle of oven 40 to 45 minutes or until golden and set. Cool pie on rack 10 minutes and serve warm.

crust pie shell, crab meat, swiss cheese, cheddar cheese, green pepper, scallions, t, eggs, milk, t, salt, ground black pepper, tabasco

Taken from www.epicurious.com/recipes/member/views/glendas-crab-pie-1222874 (may not work)