Lemon Chocolate Pie

Ingredients

• For the filling:
• 5 large egg yolks
• 1 1/4 cups sugar
• 1/3 cups cornstarch
• 1/3 cups cold water
• 1 1/2 cups very hot water
• 2 tablespoons melted unsalted butter
• 1 tablespoon lemon zest
• 1/2 cup fresh juice from 6 to 8 lemons
• 2 teaspoons vanilla extract
• For the crust:
• 2 unbaked pie crusts
• 1 egg white
• For the chocolate topping:
• 5 ounces 72% cacao chocolate
• 3 tablespoons unsalted butter
• 1 tablespoon dark corn syrup

Directions

1. Set a rack in the middle of the oven and heat it to 400 degrees F. Whisk the egg yolks in a medium bowl, then leave them nearby. Combine the sugar with the cornstarch in a medium saucepan. Pour in the cold water and stir until the dry ingredients are damp. As you stir, add the hot water, then set the pan over medium-high heat and cook, giving it a stir now and then. It will start looking clearer and noticeably thicker. At the first gentle bubbles, take the saucepan off the heat. Stir in the melted butter. Whisk without stopping as the egg yolks go in. Add the lemon zest and lemon juice, splash in the vanilla extract, and whisk until the filling is fully blended. Slide the filling into the refrigerator for about 15 minutes, just to cool it down.
2. Roll out both crusts. If you're using a 9-inch pan, aim for a bottom round about 11 inches across. Fit that lower crust into the pie pan or dish. Add the cooled filling. Lay the other crust over the filling. Press the edges together and flute them. Make several vents in the upper crust, brush egg white over the whole surface, and bake for 20 minutes. Lower the oven to 375 degrees F and continue baking for 15 to 25 minutes, until the crust is golden brown. Take the pie out of the oven and let it cool all the way.
3. Put the chocolate and butter in a medium microwave-safe bowl. Heat on high for 30 seconds, stir, and keep going in 15 second increments until the butter has just melted and the mixture is smooth. Stir in the corn syrup. Let it sit until it feels just a little warm when you touch it.
4. Pour the chocolate over the cooled pie, then spread it across the top so the crust is fully covered. Keep the pie in the refrigerator until you're ready to serve it. Keep it covered.