Lemon Chocolate Pie
This pie has a lemon custard/pudding filling and a chocolate-almond crust. It is very lemony!
Crust
3/4 cup flour
1/2 cup of almonds, grind in food processor until powdered
3 Tablespoons cocoa powder
5 Tablespoons sugar
1 egg
6 Tablespoons cold butter, cut into small pieces
1 ) Combine everything in a heavy duty mixer or food processor until well mixed.
2 ) Press into well oiled pie plate until bottom and sides are evenly covered
3 ) Bake at 350′ until firm ~ 30 mins.
**If you are pressed for time a ready made chocolate cookie crust will do just fine.
Filling
1 cup plus 2 Tablespoons sugar
Squeeze the juice from 3 lemons ( ~3/4 cup )
8 egg yolks
1 whole egg
3/4 cup butter at room temperature
1 ) Divide sugar in half, half to mixing bowl, half to sauce pan
2 ) add lemon juice to sauce pan, and simmer over medium flame until sugar is melted and remove from heat.
3 ) add egg yolks and egg to mixing bowl and beat on high until tripled in volume
4 ) slowly add in lemon juice with sugar from sauce pan, continuing to beat on high
5 ) Put mixture back into saucepan and heat over medium flame, stirring constantly until boiling, ( about 3 or 4 minutes)
6 ) Remove from heat, mixture should be thickening
7 ) slowly add in butter stirring to mix well
8 ) Add lemon mix to cooked pie shell
9 ) bake at 300′ until set in middle ( like you would for a cheese cake )
10 ) garnish with lemon peel and grated dark chocolate.
This recipe also works quite well with 2 oranges in place of lemons.
