I make “my grandmother’s” lemon icebox pie every so often. I think it’s probably originally the Borden’s magic one, 1 can sweetened condensed milk, 2 lemons, 3 egg yolks, no bake.
I was asking the kids if they had any requests for Christmas meals and my daughter says she likes lemon and chocolate combinations, so she wants the lemon icebox pie with chocolate swirled in. I don’t want to just swirl syrup or some other “straight out of the box” stuff into it. And I don’t know that I can mix anything hot into the lemon pie filling, as it may start cooking it and I don’t know what that would do to the texture. I made a chocolate pie at thanksgiving with from-scratch pudding ([this one](https://www.thepioneerwoman.com/food-cooking/recipes/a44892329/chocolate-meringue-pie-recipe/)), and I was thinking about using that but I think it’s too thick to mix in properly once it’s cooled. I may be wrong.
Does anyone have any suggestions of a chocolate filling I could make that would be about the right consistency to fold/swirl into the lemon pie filling? If nothing else, I could make each filling and then just alternate spooning the chocolate pudding and the lemon filling into the pie crust instead of trying to swirl them together at all.
(edit: I apparently dozed off before finishing the last sentence)
by Actual_Sherbert_8006
1 Comment
This is a difficult one! I really don’t see lemon paired with chocolate super often, but it sounds good. If you don’t want to swirl a straight out of the box chocolate syrup, maybe a homemade one? There’s some really good recipes online for a thin, Hershey-syrup style type of thing.