Artichoke Cream Pie

I wanted something with a crust, but didn’t want anything sweet, so I focused on artichokes, bacon, and cream!  It’s scrumptious as an appetizer, side, or even a main course.

Artichoke Pie

Artichoke Cream Pie

Total Time: 1 hour, 15 minutes

Yield: Serves 10-12


  • 1 refrigerated pie crust (I used Immaculate)
  • 5 or 6 strips bacon
  • 1 lb frozen artichoke hearts
  • 8 oz cream cheese, room temperature
  • 4 large eggs, room temperature
  • 1 large clove garlic, pressed
  • 16 oz sour cream, room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 TBSP Dijon mustard
  • 1 TBSP fresh thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp freshly ground nutmeg


  1. Place pie crust in 10” pie plate. Place in fridge.
  2. Heat a skillet, and cook bacon until crisp. Remove bacon when done, cool, and crumble.
  3. Place artichokes in skillet with bacon fat, and cook until water evaporates. Remove artichokes. Chop them, and cool.
  4. Heat oven to 375.
  5. In the large bowl of an electric mixer, beat cream cheese with eggs and garlic.
  6. Add sour cream, mayo, Parm, and Dijon. Beat well.
  7. Add all the seasonings, and mix well.
  8. Stir in the chopped artichokes and crumbled bacon.
  9. Pour into the pie crust.
  10. Bake 30-45 minutes, or until top is set and light brown.
  11. Cool. Serve chilled or at room temperature.