Artichoke Souffle Pie

Recipe by Bergy
READY IN: 1hr 20mins




  • Fit unbaked pie crust into a 10" pie plate.
  • Heat oven to 400°F.
  • Do not prick the pie crust but bake for 10 minutes or until lightly browned, remove pie crust& lower oven temp to 300 degrees F.
  • In a saucepan melt the butter (margarine).
  • Blend in the flour, dill weed, salt and pepper.
  • Stir in the milk, stir constantly until the mixture boils and thickens and remove from heat.
  • Add cheese, stir the mixture until the cheese has melted; set aside.
  • In a skillet with a tbsp butter saute the artichoke hearts, green onions and pimiento until the onions are wilted.
  • in a large bowl beat the egg whites and cream of tartar until stiff peaks form In a small bowl beat the yolks until they are lemon colored.
  • Gradually beat the cheese mixture into the egg yolks.
  • Pour the egg yolk mixture over the egg whites and fold together gently.
  • Spoon artichoke mixture into the pie shell.
  • Pour souffle over the artichokes.
  • Bake 45-55 minutes or until a knife comes out clean inserted in the middle and it is a heavenly golden color.
  • Serve at once with Chicken Parmesan sauce (Recipe #24485).