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
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.