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Chocolate Creamy Lemon Pie

Chocolate Creamy Lemon Pie

This lemon pie dessert has a wonderful taste twist. The lovely soft lemon pie has a delicate creamy top and crunchy chocolate base. A forkful of the pie coats the mouth with the creamy lemon pie filling leading on to a yummy chocolaty crunch full of dried fruit.

  Total Time: 30 Min 

  Yield: Serves 8


Chocolate Crust

  • 1 1/2 cups of corn flakes
  • 2 tablespoons raisins
  • 1 tablespoon almond (roughly chopped)
  • 1 cup semi sweet chocolate (chopped)

Lemon Filling

Whipped Topping

  • 200 grams/2 cups fresh cream
  • 1/2 cup water
  • 5 grams agar-agar


  • Lemon slices
  • Sprig of mint
  • Berries

How to Make It:

Step 1:


Making the Chocolate Crust

Heat a pan and toast the cornflakes lightly. Remove cornflakes from pan and let them cool for 30 seconds. Crush the toasted cornflakes and place them in a bowl. Add the raisins and almonds to the crushed toasted cornflakes. 

Step 2:

Turn on the stove in low flame to heat the pan and melt the chocolate pieces slowly over hot water. Once the chocolate turns sauce-like, transfer it to a bowl. Mix the chocolate sauce with the toasted cornflakes and dry fruit.

Step 3:


Place the chocolate crust mixture in the pie dish. Level the mixture evenly using a wooden spoon to form a nice base. Place in the refrigerator for 30-60 minutes to set.

Step 4:

Making the Whipped Cream

Take a bowl, place the cream and whisk it until soft peaks are visible. Set aside.

Step 5:

Prepare the Agar Agar

Heat a pan over low flame. Add the water and agar-agar in the pan. Let the agar-agar melt and blend with the water to form a smooth texture. Turn off stove.

Step 6:

Make the Lemon Filling

Add all the lemon juice, lemon rind, vanilla essence, condensed milk in a bowl and mix well. Then add the warm agar-agar solution very slowly to the mixture. Mix well so that there are no lumps.

Step 7:

Add half of the whipped cream. Fold the cream delicately to the mixture using a spatula. Save rest of the whipped cream for garnishing.

Step 8:


Take out the set chocolate crust from the fridge. Pour the lemon filling on top of the chocolate crust. Level out evenly using a spoon. Place the pie dish again in the refrigerator for an hour or more.

Step 9:


Take out the lemon pie from the fridge. Cut a nice triangle-shaped slice of lemon pie and place on the plate. Fill the piping bag with the whipped cream. Pipe tiny stars all over the lemon pie slice! Add a lemon slice and mint sprig in the middle. Serve cold.

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