Lemon Chocolate Cookie Pie

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Do you ever get a flavor combo in your head that you obsess over until you do something about it?  For me that was chocolate and lemon.  I knew I wanted to make a chocolatey lemon dessert but I didn’t know what form it would take until one day this pie came to me.  Side-note: does anyone else daydream about food as much I do?

This pie uses the same chocolate cookie crust as my Peanut Butter Chocolate Pie.  The crunchy crust is super chocolatey and the perfect way to offset the tart lemon filling.

So let’s get to it!  The first order of business is making the crust.  Blend the cookies, sugar, and chocolate chips in a food processor until the cookies are the texture of coarse coffee grounds.

Now you’ll add the hot butter.  It’s important the butter is hot because it’s going to melt the chocolate.  The melted chocolate is what makes this crust sturdy (in a good way, I promise).  Once the mixture comes together (it’ll look like chocolatey, wet sand) pour it into a pie dish.

Press it into an even layer on the bottom and up the sides to form a crust.  Put that in the fridge to chill.

Now onto the lemon filling!  Start by combining sugar, cornstarch, flour and salt in a saucepan.

Whisk in the water gradually and then cook over medium heat.

Stir it constantly with a rubber spatula or spoon until the mixture boils.

Boil another minute until the mixture thickens and becomes less opaque.  Take the pan off the heat.

Beat egg yolks in a small bowl and slowly stir in about 1/4 cup of the sugar cornstarch mixture.  You are tempering the yolks so they don’t turn into scrambled eggs.

Now gradually stir this mixture into the rest of the mixture in the saucepan.  Put the pan back on the heat and cook about one minute, stirring constantly.

Take it off the heat and stir in the butter, lemon juice, and zest.  Once it’s combined, pour the filling into your chilling pie crust.

Chill in the fridge at least 2 hours or until ready to serve.  You can do this all a day in advance.

The final step before serving the pie is to make the whipped cream.  To do this, pour the heavy cream in the bowl of a stand mixer with the whisk attachment.  Make sure the heavy cream is nice and cold.

Beat on medium-high until the cream starts to thicken (aka has soft peaks).  Add the powdered sugar and almond extract and continue beating until you have a thick whipped cream.

You can either spread this over the top of the pie and then serve, or you can serve the whipped cream on the side.  The contrast of the yellow lemon filling and the almost black crust is pretty, so you may want to consider serving the whipped cream on the side.

The crunchy and chocolatey crust is perfect with the tart lemon filling.  The almond flavor of the whipped cream just sets everything off.  I definitely plan on making this pie several times this summer!  I can guarantee you’ll be the hit of the next BBQ you attend if you bring it!

Enjoy!

 

 

 

Blend cookies, sugar, and chocolate chips in a food processor until cookies are the texture of coarse coffee grounds. Add hot butter and blend until the mixture comes together (it’ll look like chocolatey, wet sand)

Pour into a pie dish.  Press into an even layer on the bottom and up the sides to form a crust.  Chill.

Combine sugar, cornstarch, flour and salt in a saucepan.  Whisk in water gradually and cook over medium heat.

Stir constantly with a rubber spatula or spoon until mixture boils.  Boil another minute.  Take the pan off the heat.

Beat egg yolks in a small bowl and stir in about 1/4 cup of sugar cornstarch mixture. Stir mixture gradually into rest of the mixture in saucepan.  Put pan back on heat and cook about one minute, stirring constantly.

Take off the heat and stir in butter, lemon juice, and zest.  Pour the filling into chilling pie crust.

Chill at least 2 hours or until ready to serve.

Pour cold heavy cream in the bowl of a stand mixer with whisk attachment.  Beat on medium-high until cream starts to thicken (aka has soft peaks).  Add powdered sugar and almond extract and continue beating until you have a thick whipped cream.

Serve pie with whipped cream spread on top of the pie or on the side.