This chocolate pie is silky, smooth, and gently highlights the flavor of honey. It’s an ideal make-ahead dessert — elegant enough for holiday dinners yet easy enough for any night you want something special. Because really, there’s never a bad time for chocolate.
I first posted this Chocolate Honey Chiffon Pie recipe in 2012, and it’s still one of my favorites — I’ve made it multiple times just this month. I updated the photos here, but left the original story mostly intact because it’s part of the charm. Quick preview: this pie is surprisingly simple to make and the honey flavor really comes through.
Today’s tangent: I visited Ikea, land of clever designs and labyrinthine layouts. If you go in for one small item, you’ll likely end up on a long tour. While I had my kid in a stroller and headed for the elevator, I noticed a curious panel that looked like it might have a touch-sensitive button. A giant arrow pointed to a blank area, which made me assume there was an invisible sensor. After rubbing the spot and waiting for the elevator (twice), two other shoppers arrived. One of them simply pressed the lower button — the actual call button — and the elevator came. Lesson learned: not every blank space is a high-tech feature.
Back to the pie: don’t be intimidated. The recipe may look a bit technical at first, but with a little practice you can assemble it in under half an hour. A couple of tips: whisk the egg yolks quickly into the warm chocolate so they don’t scramble, and be patient when whipping egg whites with honey — they will firm up with enough beating. I love this pie because the honey shines through in a way you don’t often get with chocolate desserts. It’s a great choice for holiday menus or any time you want to impress guests.
A few practical notes from my kitchen: a measuring cup makes pressing the crust into the pan easy and even. Have all ingredients measured and ready before you start, especially when working with chocolate and eggs. A makeshift double boiler — a heatproof bowl set over simmering water — works perfectly if you don’t own a dedicated setup. And for the chocolate curls: they don’t need to be flawless to look lovely on the finished pie.
Below are step-by-step photos showing key moments: pressing the crust, melting chocolate in a double boiler, whipping egg whites with honey, and folding the airy whites into the chocolate mixture. Finish the pie with a crown of whipped cream and a scattering of chocolate curls for a beautiful presentation.
Your chocolate curls don’t have to be perfect to add visual appeal — imperfect curls look charming and rustic. I also recommend serving this pie with whipped cream; the contrast of light cream to silky chocolate is delightful.
Below is a gallery of my original photos from when I first made and photographed this pie. They’re sweet reminders of how good this dessert is — and yes, I’ve been known to lick the plate.
Here are a few more images from earlier shoots when my daughter was tiny — a little culinary nostalgia for flavor lovers.
If you love chocolate, try these other desserts
- The BEST Chocolate Cake I’ve Ever Had (Magleby’s copycat)
- Cream Cheese Chocolate Cupcakes
- Strawberry Truffle Cake — a fun recipe where you get to smash a cake
- French Silk Pie
- Tollhouse Chocolate Chip Pie
- Chocolate Chess Pie
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Chocolate Honey Chiffon Pie
Ingredients
For the graham cracker crust:
- 1 & 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 dark or semisweet chocolate chips, about 3 ounces
- 1 teaspoon shortening
- whipped cream, to garnish
Instructions
For the graham cracker crust:
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Crush the graham crackers in a food processor. Stir in the sugar and melted butter. If you don’t have a processor, place crackers in a zip-top bag and crush with a rolling pin, then mix in a bowl.
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Press the mixture into an 8- or 9-inch pie plate, using a measuring cup to press into the edges for even coverage.
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Chill the crust in the refrigerator while you prepare the filling.
For the filling:
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Separate the eggs. Place the whites in a large bowl or stand mixer and the yolks in a small bowl.
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Have the sour cream measured and nearby — you’ll add it to the warm chocolate mixture.
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Set up a double boiler: fill a small saucepan with about 2 inches of water and bring to a simmer. Place a heatproof bowl over the pan and add the chocolate to the bowl, stirring occasionally until melted.
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Remove the bowl from the heat briefly, add the egg yolks to the center of the melted chocolate, and whisk quickly to combine so the yolks don’t curdle.
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Return the bowl to the simmering pan and whisk for about 30 seconds, until the mixture thickens and pulls away from the sides. Remove from heat, stir in the sour cream, and whisk until smooth.
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While the chocolate melts, add the salt to the egg whites and begin beating. Gradually add the honey to the whites while continuing to beat until stiff peaks form. If the whites seem soft after adding honey, keep beating for several minutes; they will firm up.
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Gently fold the stiff egg whites into the chocolate mixture in stages until fully combined and airy.
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Spoon the filling into the chilled crust and spread to the edges. Insert toothpicks across the surface so any plastic wrap will not touch the pie, cover with plastic, and refrigerate for at least 3 hours; overnight is best.
For the chocolate curls (optional):
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Melt 1/2 cup semisweet chocolate with 1 teaspoon shortening in 30-second intervals in the microwave until smooth. Spread a very thin layer on the back of a metal baking sheet and freeze 5 minutes.
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Use a metal spatula to scrape and create curls. If the chocolate breaks instead of curling, let it warm a bit or return it to the freezer briefly.
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Scatter the curls over the chilled pie, garnish with whipped cream, and serve. The pie can be kept covered in the refrigerator for a day or two.