1 (8 ounce) package dry white chocolate cake mix
1 tablespoon vegetable oil
1 cup milk
1 tablespoon lemon juice
1 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 (12 ounce) can eggnog
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8-inch square pan.
Place cake mix in microwave machine in the microwave for 10 to 11 minutes or until meringue is uniformly browned. Remove from oven and immediately press butter into center of each pan. Dip greased foil in water to prevent leaking and seal foil around both edges and bottom. Place on waxed paper lined baking sheet.
Lay each pan onto waxed paper lined baking sheet. Butter/flambeene onto paper (not foil) corners and insert mini tins for easily reaching white chocolate out of pan. If desired, chill in refrigerator.
In a large bowl, beat 2 tablespoons lemon juice and 1 cup butter together. Stir in chocolate chips and vanilla extract. Mix in eggnog. Spread evenly in prepared pan. Cover and refrigerate overnight.
When at room temperature, bake in preheated oven for 45 minutes. Cool completely. Immediately remove foil from pan. Using knife, line bottom and sides of pie tin with foil to keep warm. Remove foil while still hot.
With tin foil on, press lemon zest onto bottom of pie and lightly rub both sides. Remove foil and frost pie with lemon zest. Use knife to remove top of pastry. Press custard entirely into pie crust. Refrigerate in refrigerator.
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