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Light and Lemony Cream Pie

Source of Recipe


From "Robin Hood Baking Festival Cookbook"



List of Ingredients



• -- Crust --
  
• 1 envelope Pie Crust Mix
  
• 2 squares (each 1 ounce) bittersweet chocolate* (melted)
  
• .
  
• -- Filling --
  
• 1 envelope (1 Tbsp) unflavored gelatin
  
• ½ cup granulated sugar
  
• Pinch of salt
  
• 4 egg yolks
  
• ½ cup lemon juice
  
• 1 Tbsp grated lemon zest
  
• 4 egg whites
  
• ½ cup granulated sugar
  
• ½ cup whipping (35%) cream, beaten stiff
  
• Lemon slices to garnish (optional)
  






Instructions



1. • Preheat oven to 450° F | 9-inch pie plate
   
   Crust:
   Prepare pastry according to package directions for one-crust pie. Crimp edges. Prick well. Refrigerate for 1 hour.
   Bake for 12 to 15 minutes, or until golden. Cool completely. (Wrap and refrigerate remaining pastry for later use.) Spread melted chocolate evenly over pastry shell. Cool.
   
   
2. Filling:
   Combine gelatin, ½ cup sugar, salt, egg yolks and lemon juice in small saucepan. Cook, stirring constantly, over medium heat, for about 5 minutes or until slightly thickened. (It thickens more on cooling.) Stir in zest. Refrigerate just until mixture starts to set, about 30 minutes.
   
   
3. Beat egg whites and ½ cup sugar to stiff peaks. Fold egg whites and whipped cream into lemon mixture gently but thoroughly. Pile into baked pie shell. Refrigerate for about 2½ hours, or until set (or overnight).
   Decorate with lemon slices, if desired.
   
   Makes about 8 servings.
   
   






Final Comments


* A thin layer of melted chocolate on a baked pie shell will keep the crust from getting soggy. It also adds a nice flavor, but isn't a necessity.

Variation:
Use white or semisweet chocolate to spread on crust.