Ultimate Oyster Pie

• 4 eggs
• 1 whole clove
• 2 pints oysters
• 1 small bay leaf
• 1 1/2 Tbs. butter
• 3 Tbs. sherry wine
• 1 cup half-and-half
• 2 thin onion slices
• Pastry for one pie crust
• Pinch each of celery salt and thyme
• 1/2 cup grated Gruyere or Swiss cheese, divided

Directions:

Roll out pastry; fit into a 9″ pie plate and flute edges. Prick sides and bottom with a fork. Bake at 400 F for 10 minutes; remove and cool.

Drain the oysters, reserving 1/2 cup liquid. Place half the oysters in the pie crust. Pour cream into a saucepan with onion, bay leaf, celery salt, thyme, and clove. Scald and remove from heat. Add oyster liquid, strain and cool..

Beat in eggs, one at a time, without stopping; stir in sherry. Pour half the sauce into the crust, sprinkle with 1/4 cup of the cheese and top with remaining oysters.

Add the rest of the sauce and top with cheese. Dot with butter. Bake at 350 F for 30 minutes or until top is delicately brown.