Don't let this pie's name fool you. Rather than saltiness and acid, this pie is rich with sweetness, much like a chess pie. A slightly tangy crunch from the pickle, which tastes more like relish, comes through on the back end.
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.