Best Honey Chocolate Pie Recipes

CHOCOLATE HONEY CHIFFON PIE

Steps:

• Use a food processor to crush the graham crackers, then add the sugar and butter and combine well. (Or if you don't have a food processor, put the crackers in a ziplock and crush with a rolling pin, then mix it all together in a bowl.)
• Press the mixture into an 8 or 9 inch pie plate. Use a measuring cup to press into the edges of your pie plate.
• Stash it in the fridge while you make the filling.
• Separate the eggs. Break the whites into a large bowl or stand mixer. Put the yolks in a small bowl and set nearby.
• Spoon the sour cream into a 1/2 measuring cup and have it nearby; you'll need it handy when working with the chocolate.
• Fill your smallest saucepan with about 2 inches of water and set over high heat on the stove. Place a metal or glass bowl on top of the pan. Let the water come to a bowl. Make sure you use hot pads when you touch the bowl. (This is a homemade double boiler. I don't have one. If you do, then use that!)
• Add 6 ounces of chocolate (1 cup) to the bowl and stir occasionally until melted.
• As soon as the chocolate is melted, remove it from the heat (leave the pan boiling), add the yolks to the center of the chocolate, and whisk vigorously. You have to move fast! Don't let those eggs curdle on you. If you can get someone else to add the yolks while you are stirring, that's easiest, but not necessary.
• Replace the bowl of chocolate over the pan of boiling water and whisk for about 30 seconds, or slightly more, until the mixture forms a ball and pulls away form the sides of the pan. Immediately remove the bowl from the heat. Stir in the sour cream and beat with a whisk until smooth.
• While the chocolate is melting, begin preparing the egg whites. Add the salt to the whites in the bowl; measure the honey and set it nearby.
• Beat the whites until stiff but not dry, then very gradually add the honey while continuing to beat until stiff peaks form. Do not despair if the whites look soft after you add the honey. Beat for 4 or 5 minutes, and they will stiffen beautifully. The bigger the beater and the more powerful the mixer, the easier and quicker this job is, but no matter what type beater you use, it will work if you just keep at it.
• When the egg whites are stiff, gently and gradually fold them into the chocolate mixture.
• Spoon the mixture into the prepared crust and spread to the edges.
• Poke toothpicks all over the pie so that they stick up. Cover with plastic wrap and store the pie in the fridge for at least 3 hours, overnight is better.
• Put 1/2 cup of semisweet chocolate in a small bowl with 1 teaspoon of shortening. Microwave in 30 second intervals until it is melted. Spread melted chocolate very thinly on the back of a metal baking sheet and freeze for 5 minutes.
• Using a metal spatula, scrape the chocolate off. I like to use my spatula upside down. When the chocolate is the right temperature it will curl. If it is just coming off in shards, wait a minute. You can always put it back in the freezer if you need to.
• Sprinkle the chocolate curls over the pie. At this point you can put it back in the fridge, covered for a day or two.
• Garnish with whipped cream and enjoy!

CHOCOLATE SALTED HONEY PIE

Steps:

• Preheat oven to 350F
• Prepare pie crust and place in pie dish. Refrigerate until ready to fill.
• Brown the butter. One finished, place the chocolate chunks in the hot butter and mix until completely melted.
• In medium bowl, combine sugar, butter/chocolate mixture, salt and cornmeal and mix until combined.
• Add honey, vanilla paste, and vinegar and mix until combined.
• Whisk the eggs in a separate small bowl, then add to mixture along with cream. Fold gently until combined.
• Pour into pie crust and attach pie shields if you have them. Use foil if needed.
• Bake on the lower oven rack for 40 mins.
• Move to middle rack, remove shields, and bake an additional 20 mins.
• Filling should puff up and be slightly wobbly in the center when done.
• Let cool for an hour, then sprinkle with sea salt as desired.

MAMA ARNOLD'S HONEY PIE

Steps:

• In a large saucepan, bring honey to a boil. Remove from the heat. Stir a small amount of hot honey into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; gently stir in the butter, vanilla, pecans and nutmeg., Pour into crust and bake at 325° for 25 minutes or until filling is set.

HONEY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.

HONEY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C) with a rack in the middle of the oven. Place a medium bowl in the freezer to chill.
• Fit pie crust dough into a 9-inch pie plate. Fold edges under and crimp as desired. Place a piece of parchment paper onto the pie dough and fill with pie weights.
• Bake in the preheated oven until crust is just starting to set, about 18 minutes. Remove pie from oven, and remove parchment with beans from the pie. Set aside to cool slightly while preparing the filling. Reduce oven temperature to 375 degrees F (190 degrees C).
• Whisk together butter, 1/4 cup white sugar, brown sugar, cornstarch, vanilla, salt, and almond extract in a large bowl. Add honey and whisk until completely smooth. Add eggs, 1 at a time, and whisk until each is completely incorporated before adding the next. Whisk in lemon juice and 2/3 cup heavy cream. Pour filling into pie crust, and place in the middle rack of the oven.
• Bake in the preheated oven until browned and set, but still slightly jiggly in the center, about 1 hour, shielding pie with aluminum foil around 25 minutes to keep it from getting too dark. Remove from oven, and transfer to a wire rack to cool completely, about 2 hours. Refrigerate until ready to serve or serve at room temperature.
• While pie cools, combine remaining 2/3 cup cream and remaining 1 teaspoon white sugar in the chilled bowl from the freezer. Whisk with a handheld electric mixer or manually with a whisk until soft peaks form and cream has almost doubled in size. Refrigerate until ready to use.
• When ready to serve, slice pie and serve with whipped cream.