Utah Pickle Pie

Name: Utah Pickle Pie
Ingredients: 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

11 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 350°F. 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.