Pie Number 15 - Honey Chocolate Pie

 The Year of Pie

Pie Number 15 - Honey Chocolate Pie

    Yummm.  All I know about this recipe is that it was in some Winnie The Pooh book. I've had some copies of recipes in a photo album, for decades and there is artwork and a Winnie The Pooh quote on the page I have this recipe. I added loose recipes into the photo album and then have never really made much from it. That changed when I made this Honey Chocolate Pie. I really liked the texture; it was nice and creamy, and just really good. The honey and chocolate flavors both come through and neither overpowers the other. My crust was good and the only real blemish was that I like an idiot poured the honey chocolate mixture into the pie shell, while it was on the counter and had to carry it very, very slowly to the oven and close it. I only spilled a little (phew), which made that part of the crust look burned (it wasn't). I got positive feedback from my taste testers and I would definitely make this again. Serve with the whipped cream as suggested or even a scoop of vanilla ice cream. Either way, drizzle a little honey on top of each piece when serving, if you like. Serves a minimum of 8.

Ingredients:

1 9-inch pie shell (do not pre-bake)

4 oz semisweet chocolate (I used semisweet chocolate chips)

1/4 cup butter

14 1/2 oz evaporated milk

1/2 cup honey

1 cup sugar

3 tbsp cornstarch

1/4 tsp salt

2 large eggs, beaten

1/2 cup whipping cream (optional)

Directions:

Pre-heat oven to 375 degrees. Make your favorite pie crust recipe or buy a pre-made crust (that is totally fine). Place crust in your pie pan. Melt chocolate and butter in a pan on low heat. Remove from heat when melted and blend in the evaporated milk. In a separate bowl, mix the honey, sugar, cornstarch and salt. Beat the eggs into the honey mixture. Pour the chocolate mixture into the honey mixture; use a whisk and mix until the honey and chocolate mixtures are thoroughly combined. Pull the oven rack out; place the pie pan on the rack and slowly pour the chocolate honey mixture into your pan. If you fill the pan on the counter top, that's fine, but you'll have to be extremely careful not to spill the filling while carrying it to and placing in the oven. Bake for 40 minutes. Cover lightly with aluminum foil and bake another 20 minutes. It will look a little puffy and may have some cracking; this is totally fine. Cool for an hour at a minimum and then refrigerate for several hours or overnight. Serve with whipped cream or vanilla ice cream. 

Honey Chocolate Pie (The crust isn't burnt; that's just where I spilled filling while                                carrying the pie to the oven)