“This is truly a honey of a pie for the chocolate lover! Happy eating.” - by PAMSTER2
Ingredients
Adjust Servings
Original recipe yields 6 to 8 servings
Directions
- Melt chocolate over a double boiler, stirring occasionally until smooth; remove from heat and quickly beat in the egg yolks. Stir in sour cream and set aside.
- In a medium bowl whip egg whites until they start to stand up; add salt and slowly pour in honey until soft peaks form in the mixture.
- Fold egg white mixture into chocolate mixture then spoon into pre-baked pastry shell. Cover and refrigerate for 3 hours; serve with whipped topping if desired.
Nutrition
Amount Per Serving (7 total)
- Calories
- 311 cal
- 16%
- Fat
- 17.8 g
- 27%
- Carbs
- 38.3 g
- 12%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"While listening to the Beatles' White Album's "Wild Honey Pie", I wondered if such a pie actually existed... When looking for it, I eventually found this one. Since I love both chocolate and honey, I..." See more thought this pie deserved a try. I baked Angela's shortbread crust (recipe found on this website as well), stirred chestnut tree honey (very strong taste) in the whipped egg white, followed the recipe and finally tasted it. Even if it is uncommun, the mix between chocolate and honey is great. Despite that pure chestnut tree honey has a very strong taste, it was quite discrete in this pie, just a subtle after-taste. The only suggestion I would make is to rather use a tart shell than a pie shell. For the record, I've never found any honey pie recipe, especially not a "wild honey pie"."
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