Chocolate Lemon Pie
cut into small pieces
|1||each||Chocolate Pie Crust|
for garnish, optional
Mix well sugar and cornstarch in a small bowl. Set aside.
Whisk together eggs and evaporated milk in another big bowl.
Add lemon juice, lemon zest and sugar-cornstarch mixture to eggs; whisk to combine. Transfer to a large saucepan.
Bring mixture to a boil over medium heat, whisking constantly.
Continue to cook 3 minutes, whisking constantly, or until mixture has thickened and whisk strokes leave defined lines in mixture.
Remove from heat, and whisk in butter until melted.
Press lemon curd through sieve into bowl to eliminate any lumps.
Pour curd into graham cracker crust. Cool on wire rack, and chill well before serving, at least 4 hours or over night.
Decorate with fresh or candied lemon slices, if desired.