Description

Grandma’s Pickle Pie is a unique and savory retro pie that combines the tangy flavors of dill pickles with a creamy, custard-like filling, all nestled in a flaky pie crust. This unexpected dish is a delightful addition to any meal, perfect for those who enjoy a twist on traditional pies.

Ingredients

Pie Crust:

1 9-inch pie crust (store-bought or homemade)

Filling:

3/4 cup finely chopped dill pickles
2 tablespoons pickle juice
3 large eggs
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)
Fresh dill for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Prepare the crust: Press the pie crust into a 9-inch pie plate, crimp the edges, prick the bottom with a fork, and prebake for 10 minutes. Remove and set aside.
Make the filling: In a mixing bowl, whisk together the eggs, sour cream, mayonnaise, pickle juice, onion powder, garlic powder, mustard, and pepper until smooth. Stir in the chopped pickles and cheese, if using.
Fill the pie: Pour the filling into the pre-baked pie crust and smooth the top.
Bake: Bake for 30–35 minutes or until the center is set and the top is lightly golden.
Cool and serve: Let cool for at least 15 minutes before slicing. Garnish with fresh dill if desired. Serve warm or at room temperature.

Notes

This savory pie pairs well with ham or roast chicken.
For a tangier punch, add more pickle juice to the filling.
Best enjoyed the same day but can be stored in the fridge for up to 3 days.