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The Sunglow Motel-Cafe in Bicknell, Utah serves the unique Pickle Pie, developed by Cula Ekker.

This is their recipe, as it appeared in a Salt Lake Tribune article that is framed and hangs on the cafe's wall.

Ingredients

• 5 eggs
• 2 cups sugar
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. lemon extract
• 2 tbsp. cornstarch
• 1 cup + 2 tbsp. light cream
• 1/8 cup margarine, melted
• 12 oz. sweet pickles, drained and ground
• 2 unbaked 9-inch pie shells

Procedure

1. Beat eggs and sugar until lemon colored and thick; beat in cinnamon, nutmeg, lemon extract, cornstarch, cream and margarine.
2. Stir ground sweet pickles into mixture.
3. Pour pickle mixture into unbaked pie shell.
4. Bake at 350 degrees for one hour to one hour and 15 minutes, until a knife inserted in center comes out clean.

Makes two pies.

Notes

Note: Although the recipe says to bake for one hour to one hour and 15 minutes, I'd suggest checking it earlier (perhaps at 45 minutes) just to be safe, because when I tested it at one hour the pies I made were already clearly past done. -- RTC 15:22 Nov 14, 2002 (UTC)

Note: I found by accident that increasing the pickles from 12 oz. to about 17 oz. introduces a distinct "fruity" flavor that the original recipe does not have. Both versions are very good, in my opinion! -- RTC 19:04 Nov 17, 2002 (UTC)