Description
Grandma’s Pickle Pie is a nostalgic American dessert featuring a unique sweet-and-tangy custard filling made with sweet pickle relish. Baked in a flaky pie crust, this vintage treat balances flavors reminiscent of vinegar and chess pies, perfect for those who enjoy unusual pie recipes with a twist.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1/2 cup sweet pickle relish (well-drained)
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Garnish (Optional)
- Whipped cream or additional relish for garnish
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare for baking.
- Prepare the pie crust: Place the unbaked 9-inch pie crust into a pie dish and flute the edges to your liking to create a decorative border.
- Mix the filling: In a medium bowl, whisk the eggs until smooth. Add in the sour cream, sugar, flour, vanilla extract, and salt; mix thoroughly until fully combined.
- Add the relish: Carefully fold the well-drained sweet pickle relish into the egg mixture to evenly distribute the tangy flavor without overmixing.
- Assemble the pie: Pour the filling into the prepared pie crust and smooth the top evenly with a spatula.
- Bake: Place the pie in the preheated oven and bake for 35 to 40 minutes, or until the filling is set in the center and the top is lightly golden.
- Cool and chill: Allow the pie to cool at room temperature completely, then refrigerate for at least 2 hours to set properly for slicing.
- Serve: Serve the pie cold, optionally topped with whipped cream or a spoonful of extra relish for a nostalgic finish.
Notes
- This old-fashioned dessert offers a sweet-and-tangy custard flavor reminiscent of vinegar and chess pies.
- Ensure the relish is well-drained to avoid excess moisture that could make the pie soggy.
- Chilling is essential for the pie to set and slice cleanly.
- For a richer taste, garnish with whipped cream or extra relish as preferred.
