Solo Cooking Utah Pickle Pie

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Utah pickle pie
https://www.myrecipes.com/recipe/utah...

Trying Utah’s Pickle Pie

Ingredients

½ package refrigerated rolled pie dough (such as Pillsbury Pie Crusts)

1 ½ cups granulated sugar

3 tablespoons cornstarch, divided

5 large eggs

1 cup half-and-half

4 tablespoons unsalted butter, melted

1 ½ teaspoons lemon zest (from 1 lemon)

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 cup sweet pickle chips, plus more for garnish

1 ½ cups whipped cream


Step 1
Preheat the oven to 350°F. Form pie dough into a 9-inch pie plate, and crimp the edges.

Step 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.

Step 3
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 an unbaked pie shell.

Step 4
Bake in a 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.

Step 5
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.