Lemon Chocolate Pie Recipe

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Alexandra Penfold

Where most lemon pies are single crusted affairs, this pie is double crusted with a thick, sweet lemon filling that's similar to the pudding-like innards of a Lemon Meringue. Once the pie is baked and cooled, its top is covered with what amounts to chocolate frosting.

Note: This is adapted from a recipe used by the Twin Pines Diner in East Haven, CT from an article that ran in the New Haven Register.

Recipe Facts

Active: 45 mins
Total: 2 hrs
Serves: 8 to 10 servings

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Ingredients

For the Filling:

  • 5 large egg yolks

  • 1 1/4 cups sugar

  • 1/3 cups cornstarch

  • 1/3 cups cold water

  • 1 1/2 cups very hot water

  • 2 tablespoons melted unsalted butter

  • 1 tablespoon lemon zest

  • 1/2 cup fresh juice from 6 to 8 lemons

  • 2 teaspoons vanilla extract

For the Crust:

  • 2 unbaked pie crusts (I used the Food Lab's Easy Pie Crust)

  • 1 large egg white

For the Chocolate Topping:

  • 5 ounces 72% cacao chocolate

  • 3 tablespoons unsalted butter

  • 1 tablespoon dark corn syrup

Directions

  1. Adjust oven rack to center position and preheat oven to 400°F. Whisk together egg yolks in a medium bowl and set aside. In a medium saucepan, mix together the sugar and cornstarch. Add cold water and stir to moisten. Then add hot water, while stirring, and cook over medium-high heat, stirring occasionally. Mixture will begin to turn translucent and thicken. When mixture begins to bubble lightly, remove from heat. Stir in melted butter. Add egg yolks while whisking constantly. Add the lemon zest, lemon juice, and vanilla extract whisking until thoroughly combined. Place in refrigerator to cool, about 15 minutes.

  2. Roll out crusts. For a 9-inch pan your bottom crust should be around 11 inches in diameter. Place bottom crust in pie pan or dish. Pour in cooled pie filling. Place rolled out top crust over filled pie. Seal and flute edges. Cut several slits in the top of the pie to vent then brush entire top crust with egg white and bake for 20 minutes. Turn oven down to 375°F and bake for an additional 15 to 25 minutes or until crust is golden brown. Remove pie from oven and cool completely.

  3. Combine chocolate and butter in a medium microwave-safe bowl. Microwave on high for 30 seconds and then stir, repeat, heating in 15 second increments until butter is just melted and smooth. Stir in corn syrup. Set mixture aside until it is only slightly warm to touch.

  4. Pour chocolate mixture over cooled pie and spread to completely cover the top of the pie. Refrigerate until ready to serve. Store covered.

Special equipment

9-inch pie dish, pastry brush, medium saucepan, rolling pin

This Recipe Appears In

Nutrition Facts (per serving)
559 Calories
28g Fat
69g Carbs
8g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 559
% Daily Value*
Total Fat 28g 36%
Saturated Fat 12g 62%
Cholesterol 146mg 49%
Sodium 291mg 13%
Total Carbohydrate 69g 25%
Dietary Fiber 3g 9%
Total Sugars 35g
Protein 8g
Vitamin C 5mg 27%
Calcium 41mg 3%
Iron 3mg 16%
Potassium 192mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)