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Ingredients
- 1 1/2 cups/354 milliliters honey
- 4 1/2 tablespoons/32 grams dark cocoa powder
- 6 tablespoons/85 grams butter, cubed
- 3/4 cup/180 milliliters heavy cream
- 4 eggs
- 1 chilled, unbaked pie crust in a 9-inch pan
- 2 tablespoons/30 milliliters milk
- Flaky sea salt, for topping
Method
- Heat oven to 325 degrees.
- Combine honey, cocoa, butter and cream in a large heavy-bottom saucepan over medium heat.
- Cook, stirring occasionally, until butter is melted and mixture is just starting to simmer.
- Meanwhile, lightly beat 3 eggs in a medium bowl.
- Very slowly add 1/2 cup of hot honey mixture, whisking constantly.
- Pour tempered egg mixture back into the pot, whisking constantly to keep the eggs from scrambling.
- Continue to cook, stirring, until mixture is smooth and thick, 3 to 4 minutes; remove from heat.
- Remove pie crust from refrigerator and flute edges.
- Whisk together remaining egg and the milk until well combined.
- Brush egg wash over edge of pie dough, making sure to cover the ins and outs of the fluting.
- Pour filling into pie shell and lightly tap pie plate on the counter to release any air bubbles.
- Bake pie for 45 minutes to 1 hour, or until filling is no longer soupy when jiggled.
- Allow pie to cool for at least 3 hours, then sprinkle with sea salt.
