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Chocolate Honey Chiffon Pie

Serves Serves 8-10     adjust servings


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.

    For the filling:

    1. Separate the eggs. Break the whites into a large bowl or stand mixer. Put the yolks in a small bowl and set nearby.
    2. Spoon the sour cream into a 1/2 measuring cup and have it nearby; you'll need it handy when working with the chocolate.
    3. 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!)
    4. Add 6 ounces of chocolate (1 cup) to the bowl and stir occasionally until melted.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. When the egg whites are stiff, gently and gradually fold them into the chocolate mixture.
    10. Spoon the mixture into the prepared crust and spread to the edges.
    11. 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.

    For the chocolate curls (optional):

    1. 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.
    2. 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.
    3. Sprinkle the chocolate curls over the pie. At this point you can put it back in the fridge, covered for a day or two.
    4. Garnish with whipped cream and enjoy!