1 (1 ounce) square unsweetened chocolate, chopped
3 tablespoons lemon juice
4 tablespoons butter, melted
3 tablespoons vegetable oil
1 (8 ounce) can crushed pineapple, drained
2 cups chocolate candy corn syrup
4 egg whites
2 teaspoons lemon zest
1 (8 ounce) package instant lemon pudding mix
1 (8 ounce) package lemon Graham cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Bake crust in the preheated oven for 10 to 12 minutes. Remove crust from oven and sprinkle chocolate upside down over top. Cool completely.
Prepare lemon cream using melted butter or margarine in a small saucepan. Beat cream until creamy. Stir in lemon juice, lemon zest and gelatin. Beat in lemon cream and gelatin until well blended. Beat in crushed pineapple.
Press whipped cream into bottom of 9 inch molding quart glass or other muffin cup. Place half of lemon cream filling in cup to fill molding.
In top of glass, layer crushed lemon cracker crumbs and two cake pieces separated by frosting. Spread over filling and spread onto top of crust.
Remove lemon cream frosting from crust. Brush filling evenly on top of crust. Cover and refrigerate at least 2 hours.
Cool completely before cutting into 1 inch squares.