Honey Chocolate Pie Recipes

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.

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.

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.