Make this awesome Lemon Espresso Pie Recipe from Justice of the Pies for the holidays

The credibility of Maya-Camille Broussard when it comes to pie is beyond doubt. Netflix’s “Bake Squad” star and owner of Chicago’s Justice of the Pies has released a new cookbook — “Justice of the Pies” (Clarkson Potter, $30) — that weaves stories about social activists among its 75 recipes for sweet and savory pies, quiches and pies.

These treats range from Sweet Potato Praline Pie to this awesome Lemon Espresso Pie, which is paired with an inspirational story about a man who helps Chicago’s black and brown communities deal with mental health issues. through focus groups that de-stigmatize the therapy. These groups, which used coffee, donuts and hip hop to woo attendees, quickly grew from 20 people at the first meeting to 300 at the third.

This tart is topped with a lemon pastry cream with tangy lemon zest, fudge sauce and whipped cream, for a spectacular dessert that will be as at home at holiday parties as it is at parties. dinners. Bonus: it’s a make-ahead dessert that can be made ahead and frozen.

Lemon Espresso Tart

Makes a 9 inch pie


2 cans (14 ounces) sweetened condensed milk

4 large egg yolks

¾ cup fresh lemon juice (about 4 lemons)

Grated zest of 1 lemon

Espresso Chocolate Cookie Crust (see below)

¼ cup Lemon Curd (see below)

Hot fudge sauce, homemade (page 217) or store-bought, warmed

Vanilla bean whipped cream (see recipe here)


Set an oven rack in the middle position and heat the oven to 350 degrees.

Justice of the Magpies (Clarkson Potter)

In a large bowl, whisk together the sweetened condensed milk and egg yolks until well blended. While whisking, slowly pour in the lemon juice and continue whisking until well blended. Stir in the lemon zest. The mixture will begin to thicken as the acids in the lemon juice react with the proteins in the sweetened condensed milk. Let stand 5 minutes to thicken.

Press espresso bean-infused cookie crust into bottom and sides of 9-inch tart pan or pie pan with removable bottom. Place the pan on a baking sheet and pour the filling into the crust.

Bake until tiny bubbles emerge on the surface of the pie filling, about 15 minutes. Remove pie from oven and refrigerate for at least 6 hours to cool and set.

Using a silicone or angled spatula, spread the lemon curd over the entire surface of the pie and refrigerate for another hour.

To serve, spoon ¼ cup Hot Fudge Sauce over each plate. Place a piece of tart on the fondant and coat with Chantilly cream.

Refrigerate pie in a cake box for up to 7 days or freeze for up to 2 months. Take the pie out of the freezer and let it thaw for 15 to 20 minutes before slicing. Wait to add the sauce and coat with Chantilly cream just before serving.

lemon curd

Makes ½ cup


4 large egg yolks

2/3 cup (134g) sugar

1/3 cup (76g) fresh lemon juice (2 or 3 lemons)

¼ teaspoon kosher salt

6 tablespoons (¾ stick) unsalted butter

Finely grated zest of 2 medium lemons


Fill a saucepan halfway with water and heat over medium-high heat.

In a medium glass bowl, whisk together egg yolks, sugar, lemon juice and salt. Once the water boils, place the glass bowl on top of the pan and lower the heat to low. Whisk the curd constantly until the passage of a spoon over the top of the curd leaves a trace (even a loose one), 10 to 12 minutes.

Carefully remove the glass bowl from the pan and set it aside. If the curd contains bits of cooked egg (or looks lumpy), strain the filling through a fine-mesh sieve and into a medium bowl.

Immediately stir in the butter and lemon zest until the butter melts. Cover with plastic wrap so that it touches the top of the curd (this will prevent a film forming when the curd cools). Don’t worry if the curd seems thin, it will continue to thicken as it cools. Once the custard has cooled, transfer it to an airtight jar or glass container. Store in the refrigerator for up to 12 days.

Hot Fudge Sauce

Makes 4 cups


1 cup (235g) evaporated milk

1 cup (235g) heavy cream

1 cup (200g) granulated sugar

¼ cup (55 g) packed light brown sugar

½ teaspoon kosher salt

4 tablespoons (½ stick) unsalted butter

2 ounces (57g) unsweetened baking chocolate, broken into small pieces

1 cup (80 g) Dutch cocoa powder

1 teaspoon pure vanilla extract


In a small saucepan, combine evaporated milk, heavy cream, granulated sugar, light brown sugar, salt and butter. Bring to a boil over medium heat, about 10 minutes. Add the chocolate and whisk until it dissolves, about 3 minutes. Remove from the heat and, while whisking, sift the cocoa powder. Return to low heat and whisk constantly until a luster forms, about 1 minute. Remove the pan from the heat and whisk in the vanilla.

Allow fudge sauce to cool slightly before using.

Store in a jar at room temperature for up to 3 days or refrigerate for up to 1 month.

Espresso Chocolate Cookie Crust

Makes a 9 inch crust


2 cups (315 g) filled chocolate sandwich cookies, store bought or homemade

1 tablespoon ground espresso

3 tablespoons unsalted butter, melted


Place the cookies and ground espresso powder in a blender or food processor and blend until crumbs form. Transfer the crumbs to a medium bowl, pour in the melted butter and using a silicone spatula, stir until the crumbs are well moistened and the crumbs hold a shape when pressed.

Transfer the crumbs to a 9-inch pie pan or a 9-inch pie pan with a removable bottom and press the crumb mixture into the bottom and up the sides of the pan.

— Reproduced from “Justice of the Pies”, copyright © 2022 by Maya-Camille Broussard. Photographs copyright © 2022 by Dan Goldberg. Published by Clarkson Potter, an imprint of Random House.

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