Sunglow Motel-Cafe Pickle Pie
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
Beat eggs and sugar until lemon colored and thick; beat in cinnamon, nutmeg,
lemon extract, cornstarch, cream and margarine. Stir ground sweet pickles
into mixture.
Pour pickle mixture into unbaked pie shell. Bake at 350 degrees for 45
minutes to one hour, until a knife inserted in center comes out clean.
Makes two pies.
Increasing the pickles from 12 oz. to about 17 oz. introduces a distinct
"fruity" flavor that the original recipe does not have.
The recipe given here is the recipe, as it appeared in a Salt Lake Tribune
article that is framed and hangs on the Cafe wall.
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