This was a favorite of mine growing up, of course my dear lil’ mama made it with a regular pie crust, mayo, and milk. She was impressed when I made her the my Keto-fied version, said it tasted exactly like she remembered. That is high praise from my mother.

ingredients:

1 recipe Fat head dough crust, without the Italian seasoning.
12 oz tuna, packed in water, drained
1 c grated Swiss
1/2 cup green onion, whites and greens
3 eggs
1 cup mayo
1/4 cup heavy cream thinned with 1/4 cup water
pinch of salt

instructions/picture instructions

(click on ‘picture instructions’ to jump down to those)

Preheat oven to 375 ℉

Prepare a 9 inch pie plate by spraying it with avocado oil.

Crust:

Prepare one recipe of Fat head dough crust, and roll thin between two pieces of parchment paper. You will want to end up with a piece of dough that it somewhat circular in shape, enough to fit the pie plate, and uniform in thickness. Thiner areas cook more quickly than thicker ones, and you don’t want any burned or raw spots in your crust. A good way to tell if you’ve made the circle big enough is to place the pie plate in the center, and if there are about three inches of overhang in all directions, you are good to go.

Remove top piece of parchment. Grasp the edge of the bottom piece of parchment paper and gently fold in half, then peel from dough and grasping side of parchment, fold into fourths. Gently remove from parchment entirely and transfer dough to pie plate, just like grandma used to do. Place the point of crust in the center of plate and gently unfold.

With one hand grasp edge of dough and gently lift, while pressing into the bottom of pan with the other, being careful to not make holes in the dough. Do this one section at a time, so that the crust touches all surfaces of the pie plate. Trim any excess, but leave enough for the edge that everyone loves. Crimp the edge. Using a fork, poke about two hundred holes into the bottom of the crust to allow air to escape while pre-baking, or use pie weights. Bake for 8 minutes, set aside.

filling and assembly

While crust is cooling a bit, make the filling. You will need two bowls, a medium and a large.
Drain water from tuna and transfer to the medium bowl bowl. Fluff tuna with a fork, add swiss cheese and green onion and combine thoroughly. In the large bowl add mayo, cream, water, eggs, and salt. Whisk vigorously until smooth. Add tuna mixture to the egg mixture in the large bowl and combine well.

Now that crust has cooled a bit, pour filling into crust. Cover the edge of crust with aluminum foil or a pie crust shield, if you happen to have one, because it will burn if left uncovered. and place into preheated oven.

Bake for 25-30 minutes, until golden brown.

Any leftovers can easily be reheated in a 375 ℉ oven, but completely cover with aluminum foil before doing so.

instructions, with pictures: