{"id":7725,"date":"2012-09-10T06:00:48","date_gmt":"2012-09-10T13:00:48","guid":{"rendered":"http:\/\/garlicmysoul.com\/blog\/?p=7725"},"modified":"2012-09-18T10:34:26","modified_gmt":"2012-09-18T17:34:26","slug":"like-home-chocolate-lemon-pie","status":"publish","type":"post","link":"https:\/\/garlicmysoul.com\/blog\/like-home-chocolate-lemon-pie\/","title":{"rendered":"like home: chocolate lemon pie"},"content":{"rendered":"

\"\"<\/a>For those of you who don’t know, I spent the first 12 years of my life on the east coast – in Connecticut, matter of fact. Most of my family (save the immediate ones) still live their, nestled in West Haven, and Hamden, and Guilford, and Orange, and the like. Something I remember fondly of my youth is chocolate lemon pie. It’s like lemon meringue pie, only it has a top crust, and on top of that top crust is a layer of chocolate.<\/p>\n

And, apparently, no one outside of the New Haven area has any idea what a chocolate lemon pie is. Which is exactly why I asked my mom for the recipe a few years back, AND exactly why I made it for KCRW’s 4th Annual Good Food Pie Contest.<\/a>\u00a0My friend Christian suggested (no, actually required) that I enter, and so I did.<\/p>\n

Although I didn’t win, I did have the only chocolate lemon pie out of hundreds, and a young gentleman told me it was the best pie he had that day, and I had five friends stop by, and I tried lots of pie, which is to say: I won.<\/p>\n

\"\"<\/a><\/p>\n

You start with crust. Crust is easy, and hard, all at the same time. I used Ina’s because she’s trustworthy, and because my mom told me too, and because when my mom, who never uses a recipe, tells you to use a specific recipe, you use it.<\/p>\n

\"\"<\/a><\/p>\n

So you dice butter, first. I had to dice three sticks because I was doubling the double crust recipe to make two pies (one for the public, one for the judges.)<\/p>\n

\"\"<\/a><\/p>\n

So you take your flour, and your salt, and your sugar, and you pulse ’em together in your you-don’t-know-it-yet-too-small food processor.<\/p>\n

Or your not-too-small food processor, if you have one of those lying about.<\/p>\n

\"\"<\/a><\/p>\n

Add your cold shortening, and pulse that in too. Realize your food processor is too small, and transfer to mix by hand…<\/p>\n

\"\"<\/a><\/p>\n

Mush it up until the butter is about pea sized, or so.<\/p>\n

\"\"<\/a><\/p>\n

Then you’re going to add your cold water to your doughy mess.<\/p>\n

\"\"<\/a><\/p>\n

Now mix until just combined to something you can roll into a ball. Roll into a ball, and chill for at least 30 minutes.<\/p>\n

\"\"<\/a><\/p>\n

So, meanwhile, in this\u00a0episode\u00a0of “Jennie Mixes White Things Together” mix together sugar, flour, salt, cornstarch, and powdered lemon pie filling in a sauce pan.<\/p>\n

\"\"<\/a><\/p>\n

Add water and poof! your mixture turns yellow! Voila! Lemon! Delicious! Ok, I’ll stop.<\/p>\n

\"\"<\/a><\/p>\n

Zest your lemon and juice ’em while your mixture simmers…don’t forget about it though, it thickens fast!<\/p>\n

\"\"<\/a><\/p>\n

Also you maybe should separate your eggs. I had to separate ten, and this took a bit of time…don’t be like me, do it before hand.<\/p>\n

\"\"<\/a><\/p>\n

So then add your yolks, zest, and lemon juice to your thickened lemony-goodness.<\/p>\n

\"\"<\/a><\/p>\n

Boil it, then let it cool. I know, I know, annoying. But while it’s cooling you can lay out your pie crust!<\/p>\n

\"\"<\/a><\/p>\n

Confession: I think that I used too much water, or something, but I need to work on my crust-making skills.<\/p>\n

\"\"<\/a><\/p>\n

So once your lemony goodness has cooled, pour into your pie crust. Resist the urge to eat straight out of the pan (although I supposed you could, in theory, do this.)<\/p>\n

\"\"<\/a><\/p>\n

Double the fun here – now you need to top your pie with your top pie crust. This, in my household, did not go so well, as it was late, and I was out of ideas, and finesse, and Jeff though a pizza tin would help us flip it onto the pie, and…well…we ended up with some pie crust in the lemony goodness. But don’t fret if this happens to you – there will be chocolate over your pie crust, so never fear!<\/p>\n

\"\"<\/a><\/p>\n

After you get the top on, you’re going to bake for about 35 minutes in a 350 oven and, you guessed it! Let! It! Cool! I used the fridge for this one.<\/p>\n

The next step is not pictured: you are basically going to clarify the butter. Melt, put in the fridge for a few minutes, and then skim the water off the top.<\/p>\n

\"\"<\/a><\/p>\n

And now, for the chocolate. Take your chocolate and melt in a double boiler.<\/p>\n

\"\"<\/a><\/p>\n

When melted, add your corn syrup. This will make it harden fast, so get ready!<\/p>\n

\"\"<\/a><\/p>\n

So at this point, the chocolate just wasn’t remelting, so I had to add a splash of milk to get it to a pourable state.<\/p>\n

\"\"<\/a><\/p>\n

Pour chocolate over the top. Put! It! In! Fridge!<\/p>\n

Let the chocolate harden, then pull out and serve – you can serve room temperature or cold, it’s delicious both ways!<\/p>\n

I\u00a0adapted\u00a0this recipe<\/a>\u00a0and I used Ina’s pie crust<\/a>:<\/p>\n

Pie filling<\/strong><\/p>\n

\u00bc cups sugar
\n<\/strong>2\u00bc tablespoons flour<\/strong>
\n3\u00bd tablespoons cornstarch<\/strong>
\nPinch salt<\/strong>
\n2 tablespoons powdered lemon pie filling<\/strong>
\n12 ounces water<\/strong>
\n1 fresh lemon<\/strong>, zest<\/strong> and juice<\/strong>
\n5 egg yolks<\/strong>, lightly beaten<\/p>\n

Chocolate topping<\/strong><\/p>\n

3 tablespoons butter<\/strong>
\n1 cup chocolate chips<\/strong>
\n2 tablespoons corn syrup
\n<\/strong>slash of milk\u00a0<\/strong><\/p>\n

Pie filling:<\/strong> Mix sugar, flour, cornstarch, salt, pie filling and water in pan on low heat. When mixture thickens, add lemon juice, rind and egg yolks. Bring to a boil.<\/p>\n

Cool (I cooled on the counter for about thirty minutes, but I supposed you could stick it in the fridge.) Pour into pie crust and cover with top crust. Bake for 35 minutes in pre-heated 350-degree oven or until golden brown. Cool in refrigerator. (I let them cool about forty five minutes, which was all I was willing to wait, if we’re being honest.)<\/p>\n

Chocolate topping:<\/strong> Melt butter and refrigerate. Once cool, skim off water on top. Melt chocolate in double boiler. Add corn syrup to chocolate, then butter, a splash of milk, and melt. Pour over top of pie and let cool. Refrigerate. Makes 9-inch pie.<\/p>\n

\"\"<\/a><\/p>\n

Me and the pie on the way to the contest!<\/p>\n

\"\"<\/a><\/p>\n

This is me in the booth where I served my audience-pie to the crowd!<\/p>\n

\"\"<\/a><\/p>\n

Some of the competition – and delicious pie!<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Some of my entourage! Special thanks to Kelly from Studio DIY<\/a> and her bf Jeff for stopping by, too!<\/p>\n

\"\"<\/a><\/p>\n

Here’s my empty pie tin – it went pretty fast, I think because it withheld the 90 degree weather well!<\/p>\n

\"\"<\/a><\/p>\n

Here’s my judge’s pie – which means there is some left over for my work (they’ll be so excited, I am sure!)<\/p>\n

Have you ever entered a pie contest? Have you ever been to one? What is your favorite pie?<\/strong><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

For those of you who don’t know, I spent the first 12 years of my life on the east coast – in Connecticut, matter of fact. Most of my family (save the immediate ones) still live their, nestled in West … <\/p>\n

Read More<\/div>\n

<\/a><\/p>\n","protected":false},"author":4,"featured_media":7749,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[903,4,898,464],"tags":[33,101,1420,1425,1042,1422,1421,232,295,1423,1424],"class_list":["post-7725","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-adventures","category-baking","category-treats","category-trying-new-things","tag-autumn","tag-chocolate","tag-connecticut","tag-contest","tag-dessert","tag-good-food-pie-contest","tag-kcrw","tag-lemon","tag-pie","tag-pie-contest","tag-treat"],"acf":[],"yoast_head":"\nlike home: chocolate lemon pie - Garlic My Soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/garlicmysoul.com\/blog\/like-home-chocolate-lemon-pie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"like home: chocolate lemon pie - Garlic My Soul\" \/>\n<meta property=\"og:description\" content=\"For those of you who don’t know, I spent the first 12 years of my life on the east coast – in Connecticut, matter of fact. 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