1/2 pound bacon

1 double crust ready-to-use pie crust

1 small onion, chopped

3 stalks celery, chopped

3 cloves garlic, minced

1 small green bell pepper, chopped

3 tablespoons all-purpose flour

3/4 cup heavy cream

1 pint oysters with liquid reserved

8-10 drops Tabasco sauce

1/2 teaspoon seafood seasoning (such as Old Bay) or more to taste

Cook the bacon in a large, deep skillet over medium-high heat until golden brown, about 10 minutes; remove to a paper towel-lined plate to drain, reserving the drippings. Crumble the bacon.

Preheat oven to 350 degrees. Line a 9-inch pie pan with 1 of the pie crusts.

Heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the onion, celery, garlic, and green pepper to the hot drippings, cover, and cook until tender, about 5 minutes. Remove the cooked vegetables to a bowl. Increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. Slowly pour the cream and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms. Fold the bacon, oysters, vegetables and Tabasco sauce into the mixture; season with seafood seasoning. Pour the mixture into the prepared pie crust. Cover with the remaining crust.

Bake in the preheated oven until golden brown, about 50-55 minutes. Allow to cool for 15 minutes before serving.

If you find the filling to be too runny then crumble 4-5 Ritz crackers into the mixture before pouring it into the pie crust. I normally serve the slices in a bowl and use the pie crust to absorb the excess liquid.