HONEY LEMON CHIFFON PIE

Well I’ll bee damned.

I’ve gotta tell you,  I said “this probably isn’t going to turn out” to myself at least 17 times as I made this pie. But much to my surprise, the bees wound up looking like bees, the honeycomb pattern looked like honeycomb, the filling set to an awesome consistency, and the Honey Lemon Chiffon Pie… well, I don’t want to be arrogant and say that it wound up perfect, but it tasted pretty perfect to me.

Let me just tell you, by the way, I’m no pie expert. I can count on one hand all of the pies I’ve ever made– they’re all on this blog, actually. I still get nervous about making my own crust, and I always worry that using new techniques will leave me stuck in the dark alleyway between “you tried your best” and “at least it’s edible.” I’m convinced that pies can smell my fear.


Still, when I saw the inspiration for this pie I knew I had to go for it– you gotta dream big, after all.

And if I can pull this off, you’re going to absolutely rock it.

This Honey Lemon Chiffon Pie was inspired by The Pie and Pastry Bible by Rose Levy Beranbaum, who (as far as I know) created the honeycomb-topped pie technique. Can you tell how it’s done? It might look like there’s some craftsmanship involved in making those perfect indentations, but all you have to do is press bubble wrap on top of the pie as it sets in the freezer. How awesome is that?

INGREDIENTS

• 1 (3.5 ounce) box chocolate-covered raisins
• 1/3 cup white chocolate melting wafers
• Yellow food coloring
• 1/4 cup sliced almonds
• 1 9″ blind-baked pie crust
• 1/4 cup cold water
• 1 package (2 1/4 teaspoons) unflavored powdered gelatin
• 1 cup clover honey, divided
• 1/8 teaspoon salt
• 1 cup fresh lemon juice, strained, divided
• 1 tablespoon finely grated lemon zest
• 4 large egg yolks
• 2 cups heavy cream, divided
• 5 tablespoons confectioners’ sugar, divided
• 1 teaspoon vanilla extract
• Bubble wrap, to set
• Lemon wheels, to garnish, optional
• Flowers to garnish, optional

INSTRUCTIONS

1. Line a rimmed baking sheet with parchment paper. Line the chocolate covered raisins in rows.
2. Place the white chocolate melting wafers and a few drops of food coloring in a microwave safe bowl. Microwave to melt according to package directions. Mix until smooth and yellow.
3. Dip a fork into the melted chocolate and then quickly wave the fork over the chocolate-covered raisins, back and forth, drizzling over the melted yellow chocolate to create stripes. Dip the ends of the almond slices into the remaining melted chocolate and press the almond slices onto the sides of the chocolate-covered raisins to create wings. Allow the chocolate to set before moving the bees.
4. ..............................

for full recipes please see : hostthetoast.com

source https://cakecooking-recipes.blogspot.com/2018/10/honey-lemon-chiffon-pie.html