Chocolate Honey Chiffon Pie

This chocolate pie is silky, smooth, and really lets the honey flavor shine. It is the perfect make-ahead dessert, and super impressive for the holidays or anytime of year! Because it’s always time for chocolate. Let’s be real.  

Chocolate Honey Chiffon Pie from The Food Charlatan

Hi guys! I published this recipe for Chocolate Honey Chiffon Pie back in 2012, and it’s STILL a huge favorite of mine. I just made it twice in the last month. I wanted to update the photos, but this old story is classic Karen-at-her-stupidest so I don’t have the heart to rewrite the post. Get ready to feel really smart:

Chocolate Honey Chiffon Pie from The Food Charlatan

I went to Ikea today. Land of genius ideas, cheap merchandise, and a maze-like layout. This last characteristic is a blessing when you are cruising Ikea with friends and are pretending to be hipster-European-apartment-dwellers with only 150 square feet of living space, but more like a curse when you want to stop in for one item. Like today.

I had Charlotte in the stroller so I went straight for the elevators. This is what I saw on the wall:

Do you see that blank spot at the top, the spot with the giant arrow pointing at it?

I stared at it. Really? A touch-sensitive elevator button? Well of course. This is Ikea, people. They are just so high tech. Of course they have an invisible touch-sensitive elevator button. With absolutely no markings on it. And a giant arrow pointing to where it is, if you just believe.

Chocolate Honey Chiffon Pie from The Food Charlatan
So of course I touched it. Rubbed it, for good measure (I couldn’t tell exactly where it was). And you know what? I heard a ding. A movement. Something. I waited faithfully. Nothing happened. This process is repeated at least 2 more times.

Finally two ladies come up with their kids in tow. I say, This elevator button is like touch sensitive or something! But I can’t get it to work. These crazy Europeans. Maybe you guys can figure it out? One of them goes up and pushes the elevator call button, which is of course the one on the bottom. (And may I just point out, not where the arrow is pointing.)

Chocolate Honey Chiffon Pie from The Food Charlatan
This lady must be the nicest person on the planet; she made small talk and tried to help me not feel like a total moron. Thanks for being nice, Becca, whoever you are. I hope one day you tell your grandkids the story about The Idiot at Ikea Who Thought Elevators Were Magic and Needed to be Rubbed Like Genies.

Chocolate Honey Chiffon Pie from The Food Charlatan
Okay, current Karen is back. A few notes on the pie: don’t be afraid! This recipe might look intimidating but I can throw it together in under half an hour these days. Just make SURE you are whisking hard when you add the egg yolks otherwise they will curdle. There are some process shots below the recipe. I love this recipe because you can really taste the honey in it, and chocolate and honey is not a combination I usually have. (Why not??) This would be perfect to make for Christmas dinner! Everyone will love you!

Oh, and here’s one of my original photos for old time’s sake :)

And a few pictures from the first time I photographed this pie with my trusty point and shoot, back in 2012 when Charlotte was tiny. Yes, I am LICKING MY PLATE. No shame. This pie is THAT good. (Thanks Kristy for the photos!)

Chocolate Honey Chiffon Pie from The Food Charlatan

Chocolate Honey Chiffon Pie from The Food Charlatan

If you make this pie, snap a photo and share on social using the hashtag #thefoodcharlatan. I’d love to see it!!

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Chocolate Honey Chiffon Pie

Yield: Serves 8-10


    For the graham cracker crust:
  • 1 and 1/2 cups finely ground graham cracker crumbs (9 full sheets)
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted
  • For the filling:
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream
  • 6 ounces dark chocolate chips (1 cup)
  • 1/4 teaspoon salt
  • 1/3 cup honey
  • For the chocolate curls:
  • 1/2 cup (3 ounces) dark or semisweet chocolate chips
  • 1 teaspoon shortening
  • whipped cream, to garnish


    For the graham cracker crust:
  1. 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.)
  2. Press the mixture into an 8 or 9 inch pie plate. Use a measuring cup to press into the edges of your pie plate.
  3. Stash it in the fridge while you make the filling.
  4. For the filling:
  5. Separate the eggs. Break the whites into a large bowl or stand mixer. Put the yolks in a small bowl and set nearby.
  6. Spoon the sour cream into a 1/2 measuring cup and have it nearby; you'll need it handy when working with the chocolate.
  7. 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!)
  8. Add 6 ounces of chocolate (1 cup) to the bowl and stir occasionally until melted.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. When the egg whites are stiff, gently and gradually fold them into the chocolate mixture.
  14. Spoon the mixture into the prepared crust and spread to the edges.
  15. 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.
  16. For the chocolate curls (optional):
  17. 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.
  18. 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.
  19. Sprinkle the chocolate curls over the pie. At this point you can put it back in the fridge, covered for a day or two.
  20. Garnish with whipped cream and enjoy!

Source: slightly changed from “The Perfect Pie” by Susan G. Purdy

Chocolate Honey Chiffon Pie from The Food Charlatan

A measuring cup is so helpful when pressing crusts.

Chocolate Honey Chiffon Pie from The Food Charlatan

Make sure you have everything measured out and ready. Pretend there’s honey in the green one :)

Chocolate Honey Chiffon Pie from The Food Charlatan

Here’s my makeshift double boiler. Who’s done this?? Works like a charm!

Chocolate Honey Chiffon Pie from The Food Charlatan

Here are my egg whites after beating in the honey, then folding it in.

Chocolate Honey Chiffon Pie from The Food Charlatan

Chocolate Honey Chiffon Pie from The Food Charlatan

Your chocolate curls don’t have to be perfect. Mine aren’t! They will look impressive anyway.

If you love chocolate, you will love these other desserts!

The BEST Chocolate Cake I’ve Ever Had (Magleby’s Copycat) <<this one’s legit guys.

The Best Chocolate Cake I've Ever Had from The Food Charlatan

Cream Cheese Chocolate Cupcakes:

Cream Cheese Chocolate Cupcakes from The Food Charlatan

Strawberry Truffle Cake: you get to smash a cake in this recipe. Worth it!!

Strawberry Truffle Cake

More amazing chocolate pies!

French Silk Pie from the Gunny Sack
Tollhouse Chocolate Chip Pie from A Family Feast
Chocolate Chess Pie from Spicy Southern Kitchen





  1. Kris says

    I so totally would have done what you did Karen. I can just see myself doing it. Chip would have just rolled his eyes and pushed the button. I feel for you. I can feel your pain, really. I’ve done stuff like this so often I can’t count. I wouldn’t have even been able to find the elevator actually.

    Why does this pie look so much better when you make it? How does Eric now weight 300lbs?

  2. Nathan says

    This was much easier to make than I was expecting, and oh my delicious! (It was my contribution to the “Celebration of Pie” night that I just had with some friends. I also made a couple pizza pies haha).

  3. Ashley says

    So I made a lemon meringue pie the other day and when I added the egg yokes to the hot custard the eggs cooked and became scrambled. Is that a concern for this recipe?

    • says

      Yes, you have to be careful. Beat the egg yolks in a small bowl. Once the chocolate is ready, add the yolks and beat them immediately, very fast. As long as you are stirring it well they won’t scramble.

      If you are really worried about it, you could temper the egg yolks. When the chocolate is ready, add a small spoonful of chocolate to the bowl of yolks and stir vigorously. Then add the yolks to the rest of the chocolate. This helps warm up the eggs without scrambling them.

      I love this pie so much Ashley. I hope you like it!! Totally craving it now.


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