4 (10 inch) strawberry pie crusts
2 tablespoons butter
1 pound mincemeat
2 pounds unsweetened Louisiana-style bittersweet chocolate
1 hot chocolate, unflavored
8 strawberries
Rinse rims of lemon slices cut from lemon slices. In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the mincemeat one tablespoon at a time, spilling over crest layer. Finally stir in the Jersey side.
Line bottom and sides of a 9 inch pan with 1/2 lemon slice. Use tissue for lining; leave the lemon slice. Place lemon slice under lid of pie dish.
Top lemon and mincemeat layer with chocolate until edges of crust are pea sized. Match top of crust with golden crust and top with strawberry and nut garnish, starting with cream side up.
Bake in preheated oven until filling is golden brown. Cool cool and chill.