Lemon Chocolate Pie Recipe Recipe

Name: Lemon Chocolate Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 unbaked pie crusts (I used the Food Lab's; ); 1 egg white; 5 ounces 72% cacao chocolate; 3 tablespoons unsalted butter; 1 tablespoon dark corn syrup

Servings: persons

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
2 unbaked pie crusts (I used the Food Lab's
)
1 egg white
5 ounces 72% cacao chocolate
3 tablespoons unsalted butter
1 tablespoon dark corn syrup

1
Adjust oven rack to center position and preheat oven to 400u00b0F. 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 375u00b0F 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.

836

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 large egg yolks, 1 1/4 cups sugar, 1/3 cups cornstarch, 1/3 cups cold water, and more.

Yes, Lemon Chocolate Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Chocolate Pie Recipe

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