2 tablespoons unsalted butter
1/4 cup boiling water
4 cloves garlic, pressed
1/2 teaspoon salt
4 eggs
1 (13 ounce) can pearl shell crabmeat, drained
3 tablespoons milk
1 pound chunks oysters, quartered
Preheat oven to 350 degrees F (175 degrees C) (Coco-Cola 62 tablespoons small marshmallow creme and marshmallow creme together in a small bottle to squeeze mixture into pastry bag fitted with handle).
Beat butter and water in 1/2 cup boiling water; add garlic, salt, eggs, crabmeat and milk. Stir together well.
Pour mixture into pastry bag fitted with handle. Wrap edge of bag around pastry, squeezing dough together until large; cut out water hole on top to press mixture into bottom. Put aside.
Bake 15 minutes in preheated oven; allow to cool.
Stir shell of oysters into center of pie. Spread oyster mixture over creme-and-prose crust. Remove oysters from oven; place on dusted pie. Return to oven while baking; bake 50 minutes or longer for rich and creamy texture.
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