Rating: 5 stars
4 Ratings
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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. 

Recipe by Well Done


Read the full recipe after the video.

Recipe Summary

15 mins
1 hr 15 mins
Serves 10 (serving size: 1 slice)


Ingredient Checklist


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

  • 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. 

  • 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.

  • 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. 

  • 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.