Chocolate Salted Honey Pie Recipes

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.

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.