Utah Pickle Pie

Active Time: :15 Mins
Total Time: :1 Hour 15 Mins
Yield: :Serves 10 (serving size: 1 slice)

Don’t let this pie’s name fool you. Rather than saltiness and acid, this pie is rich with sweetness, much like a chess pie. A slightly tangy crunch from the pickle, which tastes more like relish, comes through on the back end. 


  • 1/2package refrigerated rolled pie dough (such as Pillsbury Pie Crusts)
  • 1 1/2 cup granulated sugar
  • 3 tablespoons cornstarch, divided
  • 5large eggs
  • 1 cup half-and-half
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons lemon zest (from 1 lemon)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup sweet pickle chips, plus more for garnish
  • 1 1/2 cups whipped cream

How to Make It

Step 1

Preheat oven to 350°F. Form pie dough into a 9-inch pie plate, and crimp the edges. 

Step 2

Whisk together sugar and 2 tablespoons of the cornstarch in a large bowl. Add eggs and half-and-half, and beat with an electric mixer until combined. Add butter, zest, cinnamon, and nutmeg; beat until well combined. 

Step 3

Process pickles in a food processor until finely chopped, reserving 1 tablespoon for topping. Stir pickles and remaining 1 tablespoon cornstarch together until lightly coated; stir into filling. Pour filling into unbaked pie shell.

Step 4

Bake in preheated oven until lightly golden brown and filling is just set, about 1 hour to 1 hour and 10 minutes. Let cool on a wire rack until room temperature, about an hour. Refrigerate at least 2 hours until well chilled. 

Step 5

Stir together whipped cream and reserved 1 tablespoon chopped pickles in a medium bowl. Top each slice with pickle cream; garnish with a pickle chip, if desired. 

Source: Read Full Article