Description
Grandma’s Pickle Pie is a unique and nostalgic dessert combining the tangy crunch of chopped pickles with a sweet, creamy custard filling. Encased in a flaky pie crust and baked to perfection, this pie offers a surprising twist that balances sweetness and tanginess for an unforgettable treat.
Ingredients
Scale
Pie Base
- 1 pie crust (store-bought or homemade)
Filling
- 2 cups chopped pickles (dill or sweet, depending on preference)
- 1 cup sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the pie evenly.
- Mix Wet Ingredients: In a mixing bowl, whisk together the sugar, eggs, sour cream, flour, vanilla extract, salt, and black pepper until the mixture is smooth and well combined, creating a creamy custard base.
- Add Pickles: Gently fold the chopped pickles into the custard mixture so they are evenly distributed without breaking down their texture.
- Prepare Pie Crust: Place your pie crust into a pie dish, ensuring it is fitted properly, then pour the filling into the crust, smoothing out the top with a spatula for even baking.
- Bake the Pie: Bake in the preheated oven for 45-50 minutes or until the custard filling is set and the top is lightly browned, indicating it’s cooked through.
- Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. This rest time helps the filling to firm up and develop flavors.
Notes
- You can choose dill pickles for a tangier flavor or sweet pickles for a milder, sweeter taste.
- Ensure the pie is cooled completely before slicing to prevent the custard from running.
- Store leftovers in the refrigerator, covered, for up to 3 days.
- This recipe yields 8 servings, perfect for sharing with family and friends.
