Chocolate Lemon Pie

Chocolate Lemon Pie for me, is one of those things that conjures a combination of memories, mostly of my fathers love for it. He was almost joyous in his cutting of the first piece, sometimes singing or whistling a little tune. I only found out in recent years how very special that pie was, and is still. It seems like it is only really made in Connecticut. I found it a few years back in a bakery and was so excited to taste it after not having it for so long. I have also learned that is is made at the Twin Pines Diner in East Haven. I had had it in my mind to make it as I knew the ingredients were simple and I would be able to recreate the recipe that was in my mind. So, when Lydia told me about Pie Day, this was the perfect time to give it a try. I think it came out delicious and my father would be very pleased.

-Cindy

     

Chocolate Lemon Pie
By Cooking in Cashmere

This pie is a Connecticut classic.

Prep time: 30 Minutes
Cook time: 45 Minutes
Total time: 1 Hour and 15 Minutes

Yield: One 9" Pie

Ingredients:
Pie Filling
1 double pie crust (homemade or store bought)
1¼ cups sugar
2¼ tablespoons flour
3½ tablespoons cornstarch
pinch of salt
2 tablespoons powdered lemon pie filling
12 ounces water
2 fresh lemons, zested and juiced
5 egg yolks, lightly beaten
1 tbsp butter
Chocolate Ganache
¼ cup heavy cream
4oz ( by weight) semi sweet chocolate chips
1 tbsp corn syrup

Instructions:

1. Mix sugar, flour, cornstarch, salt, pie filling and water in pan on low heat. When mixture thickens, add lemon juice, zest and egg yolks. Stirring constantly over medium heat, bring just barely to a boil. Mixture should be very thick.
2. Remove from heat and sir in butter.
3. While filling cools, roll out pie crusts and place bottom crust into a 9" pie pan.
4. Add filling to pie, place top crust on, folding it under the bottom crust to seal.
5. Bake on the middle rack of a 350° oven for 35 minutes, or until crust is golden.
6. Prepare ganache by placing chocolate chips into a medium size bowl, then heat cream to barely a simmer. Pour over chocolate and allow to sit undisturbed for five minutes. Whisk to combine,  add cornstarch, and allow to cool.
7. When pie has cooled, spread chocolate ganache over top.
8. Keep refrigerated.

Recipe adapted from the New Haven Register