2 teaspoons lemon zest
2 cups chocolate chips
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
8 tablespoons light whipping cream
1 cup whipping cream
2 cups chopped pecans
2 tablespoons lemon juice
Melt chocolate and butter in the top microwave oven, at 50 to 60 second intervals. Reserve 8 ounces of melted chocolate while baking and stirring. (You may want to reserve the vanilla whoopie pie bits. Return to oven at even heat.) Allow to cool 2 hours, stirring occasionally.
Melt chocolate chips and white sugar in the top microwave oven, at 50 to 60 second intervals. Reserve 8 ounces of melted chocolate while baking and stirring. (You may want to reserve the whipped cream in your lemon pie.) Return to freezer 30 minutes before forming round shapes. Drizzle lemon juice on center of round and throw out remaining cupfuls.
Position round shaped filling tubes 1 inch apart onto Swiss or carbon coated baking pan. Whip cream until stiff, then whip 2 to 3 minutes. Cut into squares; facing outward. Refrigerate for 4 hours, or until chocolate mixture is firm.