Monday, April 26, 2010

Year of the Pie - Pie #41 Beekeeper's Pie

This pie turned out to be such a pleasant surprise!!!
It comes from the book below. Each recipe has honey in it.
But not each recipe has a submitter's name with it. This pie didn't have an accompanying name.
No name. Eeks. What does that mean? Why would someone not put their name on it? Plus the directions confused me a bit and I had never melted chocolate in water before, so that seemed odd. I couldn't imagine how this pie should look or taste when it was finished.
Nothing in my spirit said, "this is gonna be a GREAT pie".
So, reluctantly, I commenced to making it.
It called for its own crust, but I used my old BC standby. But if you are interested in knowing, the crust mentioned in the book has these ingredients.
1 C. sifted flour, 2 tsp. cold water, 1/2 tsp. salt, 1/3 C. shortening, 1/8 tsp. baking powder.

Roll out your crust and put it in the pie plate and while it is chilling in the fridge, make the filling.
Here are the ingredients.
1 1/2 sq. unsweetened chocolate
1 1/4 c. water
Honey, lots of it.
1/4 C. butter
2 tsp. vanilla (divided)
1 C. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/4 C. soft shortening
1/2 C. milk
1 egg
1/2 C. chopped walnuts (optional) [I didn't use any]

Topping for the pie:
1 C. whipping cream
2 tsp. honey
1 tsp. vanilla

Melt the chocolate in water; add 2/3 cup honey. Bring to a boil, stirring constantly. Add butter and 1 1/2 tsp. vanilla. Set aside.

Now, mix the flour, 3/4 C. honey, baking powder and salt. Add shortening, milk and 1/2 tsp. vanilla.
Beat for 2 minutes at medium speed.
The add the egg and beat two minutes longer.

Combine this mixture with the chocolate mixture you had set aside earlier. I let it cool a little while I had a bite to eat. Pour this new combination into the pie shell. You may now sprinkle the walnuts over it if you wish. But you don't HAVE to. lol
Bake at 350° for 55-60 minutes.
Let it cool to warm.

For the topping, which is also tasty.
Whip the cream (shake it real well first), adding 1 tsp. honey at a time as it beats. Then add the vanilla and whip it til fluffy.
Put it on the pie in any fashion you wish and garnish with nuts if you wish. I didn't.

From the pictures the pie looks dense, but it isn't. It is kind of light and has a gentle chocolate flavor. The whipped topping is good too.
I baked it a few hours before it would be served and I just left it at room temperature and kept the topping in the fridge til needed.
This would be a good option for a county fair adult-division entry, because it holds up well at room temperature.

Next time we will have another pie from this honey cook book that might appeal to kids of all ages. It is called Crunchy Chocolate Pie.

Until Next Time!

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