Utah Pickle Pie

• 1/2 package refrigerated rolled pie dough (such as Pillsbury Pie Crusts)
• 1 1/2 cup granulated sugar
• 3 tablespoons cornstarch, divided
• 5 large 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

1. Preheat oven to 350u0b0F. Form pie dough into a 9-inch pie plate, and crimp the edges.
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.
3. 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.
4. 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.

rolled pie, sugar, cornstarch, eggs, unsalted butter, lemon zest, ground cinnamon, ground nutmeg, sweet pickle chips, whipped cream

Taken from www.myrecipes.com/recipe/utah-pickle-pie (may not work)