2 pie shells
1 (16 oz.) can salmon, drained & flaked
8 eggs
1 1/2 tsp. salt
1/4 tsp. cayenne red pepper
4 green onions, chopped (6 tbsp.)
4 c. whipping cream (or light cream)
1/2 tsp. sugar

Preheat oven to 425 degrees. Divide salmon and onions between pastry lined pie plates. Beat eggs slightly. Beat in whipping cream, salt, sugar and red pepper. Pour half of the egg mixture on salmon and onions in each pie plate. Bake 15 minutes. Reduce oven temperature to 300 degrees and bake until knife inserted (1 inch from edge of pan) comes out clean, about 45 minutes. Let stand 10 minutes before cutting.