Grandmas Famous Monterey Sausage Pie! – All Around Entertainment

Some recipes are more than just lists of ingredients; they are culinary heirlooms, carrying the rich, comforting taste of family tradition. Grandma’s Monterey Sausage Pie is precisely one such dish. Passed down through generations of Midwestern and Southern kitchens, this savory pie embodies hospitality and warmth, delivering a creamy, satisfying hug in every flaky bite. It is a masterpiece of simple components: savory, well-seasoned breakfast sausage, a generous layer of richly melting Monterey Jack cheese, and a light, custardy blend of eggs and cream, all nestled within a perfectly golden, flaky crust.

This pie stands apart from complicated casseroles or fussier quiches because of its elegant simplicity and quick preparation time. You need only about 30 minutes of active, hands-on time before this one-dish wonder is ready for the oven. It emerges puffed, deeply golden, and irresistibly cheesy, guaranteed to be a showstopper whether served for a weekend brunch, as the centerpiece of a holiday spread, or for last-minute guests. The true magic of this pie lies in its straightforward execution—Grandma’s secret, a blend of familiar ingredients used to maximum effect, is now yours.

Essential Ingredients for the Perfect Pie

To recreate this legendary dish, focus on using quality ingredients, especially for the sausage and dairy components, which form the heart of the pie’s flavor.

Component	Ingredient	Amount	Notes for Success
Crust	Refrigerated Pie Crusts	1 package (14.1 oz, 2 crusts)	Ensures speed and consistency. Use one crust for the base.
	Deep-Dish Pie Crust (Optional)	1 (9-inch)	Alternative for a thicker, quiche-like base.
Filling Base	Ground Breakfast Sausage	1 lb	Choose mild, hot, or maple variety based on desired sweetness/spice.
	Monterey Jack Cheese, shredded	$1\frac{1}{2}$ cups	Must be shredded, as it melts beautifully and evenly.
Custard	Large Eggs	4	Essential for structure and creaminess.
	Half-and-Half or Whole Milk	1 cup	Half-and-half yields a richer, creamier custard.
Seasoning	Garlic Powder	$\frac{1}{2}$ tsp
	Onion Powder	$\frac{1}{2}$ tsp
	Salt	$\frac{1}{2}$ tsp	Adjust based on the saltiness of the sausage.
	Black Pepper	$\frac{1}{4}$ tsp	Freshly cracked is ideal.
Optional Enhancements	Green Onions	2, finely sliced	Adds a mild, fresh bite.
	Fresh Thyme	1 tsp	Pairs beautifully with sausage.

Grandma’s Secret Flavor Boost: For a subtle, yet bright depth of flavor that cuts through the richness of the sausage and cheese, whisk a generous pinch of dry mustard or a quick dash of cayenne hot sauce directly into the egg custard mixture.

Step-by-Step Guide to Golden Perfection

Follow these steps carefully to ensure a perfectly set custard and a flaky, golden crust that holds the rich filling.

1. Prepare the Sausage Base

In a large skillet, cook the entire pound of breakfast sausage over medium-high heat.
Break the sausage into crumbles with a spoon and continue cooking for approximately 6 to 8 minutes, until the sausage is thoroughly browned and no pink remains.
Crucial Step: Drain off all excess grease and fat. This prevents the pie from becoming soggy or greasy.
Allow the cooked sausage to cool slightly while preparing the remaining ingredients.

2. Ready the Pie Crust

Preheat your oven to $375^{\circ}\text{F}$ ($190^{\circ}\text{C}$).
Unroll one refrigerated pie crust and carefully press it into a 9-inch deep-dish or 10-inch standard pie plate, ensuring the bottom and sides are fully covered.
Pro Tip for Maximum Flakiness (Blind-Baking): For a pie with a truly sturdy and flaky base, prick the bottom of the crust several times with a fork. Place it in the preheated oven and blind-bake for 8 to 10 minutes. Remove and let cool slightly before layering the filling.

3. Layer the Filling Components

Spread the cooled, drained sausage evenly across the bottom of the pre-baked or raw pie crust.
Generously top the sausage layer with the $1\frac{1}{2}$ cups of shredded Monterey Jack cheese.
If using, sprinkle the finely sliced green onions or fresh thyme over the cheese layer.

4. Mix and Pour the Custard

In a medium bowl, whisk together the 4 large eggs until light and frothy.
Gradually whisk in the 1 cup of half-and-half (or whole milk).
Add all the seasonings: garlic powder, onion powder, salt, pepper, and Grandma’s secret addition (mustard or hot sauce). Whisk until the mixture is smooth and fully incorporated.
Gently pour the custard mixture over the sausage and cheese layers, ensuring the filling is evenly coated.

5. Apply the Top Crust (Optional)

This step dictates whether your pie is a traditional covered savory pie or an open-faced quiche.

For a Covered Pie: Place the second refrigerated crust over the entire filling. Trim the edges and firmly crimp the top and bottom crusts together to create a tight seal. Cut 4 to 5 small slits in the top crust to allow steam to escape during baking.
For an Open-Faced Pie (Quiche Style): Simply skip the top crust. If you choose this option, you may need to reduce the total baking time by about 5 minutes.

6. Bake and Set

Place the assembled pie onto the center rack of the preheated $375^{\circ}\text{F}$ ($190^{\circ}\text{C}$) oven.
Bake for a total of 35 to 45 minutes. The pie is done when the crust is a deep, rich golden color and the center of the custard is set (it should not jiggle when lightly tapped).
Troubleshooting Tip: If the edges of the crust begin to brown too quickly before the center is set, loosely cover the edges with strips of aluminum foil to slow the browning process.¹

7. Rest and Serve

The Critical Final Step: Remove the pie from the oven and let it rest on a wire rack for 10 to 15 minutes before slicing. This resting period allows the hot custard to fully set and solidify, ensuring clean, elegant wedges when sliced.
Slice into generous wedges and serve warm. This pie pairs beautifully with a simple green salad, a fresh fruit medley, or a dollop of sour cream for an added tang.

Grandma’s Monterey Sausage Pie is a reliable favorite for any meal, perfect for a robust brunch buffet, a comforting contribution to a holiday table, or a cozy, satisfying weeknight dinner. Leftovers, stored covered in the refrigerator for up to 3 days, reheat beautifully in the oven or microwave, ready to offer that warm hug of tradition all over again.