Louisiana Oyster Pie

Here is my family's favorite recipe for Oyster Pie.
My grandmother made it for us at Thanksgiving,
and we are continuing that tradition.

Ingredients:
1/4 cup oil
1/2 cup chopped green onion, tops and bottoms
1/2 cup all purpose flour
2 stalks celery, chopped
3/4 cup milk
Salt, black and red pepper to taste
1 pint oysters
Hot sauce to taste
1 small clove garlic, minced
8-inch unbaked pie shell, top and bottom
1/4 bell pepper, chopped
1/4 cup minced parsley

Directions:
Make a roux with oil and flour,
stirring constantly until it reaches
the hue of a brown paper bag.
Add milk. Stir well.
Drain juice from oysters and add only oysters to sauce.
Cook for 15 minutes or until oysters have thrown off all their juice.
If mixture is too thick, add oyster juice.
Add chopped ingredients and lastly...
Add salt, peppers and hot sauce to taste.
(Salt must be added last to keep milk from curdling.
Put oyster mixture in unbaked 8-inch
pie shell and cover with top crust.
Start pie at 450 degrees and cook 15 minutes
to prevent inside crust from being soggy.
Reduce heat to 350 degrees
and continue cooking until nicely browned.
Serve while hot