Four and Twenty Blackbirds in Brooklyn, NY is without a doubt my favorite pie store. Their flavors are killer, and they somehow always manage to hit the perfect visual mix of beautiful and rustic (nothing is less appealing than a sterile grocery store pie). The first time I went my friend and I got a slice of every pie on the menu that day - a choice that led me to taste Salted Honey pie for the first time.
If you're a friend of mine it's pretty likely that you've tasted it at some point, because it was the first pie I got really good at making. I once made a cookbook as a gift for friends and family around the holidays that I called "Karen's Easy As Salty Honey Pie Cookbook." I brought a piece of that pie on a first date once. And they all end up on Instagram:
So of course, just as boredom with making vanilla marshmallows led to the weirdo flavors we have today, I got the itch to experiment. Last year it manifested in Beer & Pretzel Pie (I cooked down the beer until it was essentially a syrup and used that and malted barley syrup as replacements for the honey). This year it's this: the honey is replaced with MARSHMALLOWS.
If you cannot get my Mocha Chip marshmallows for this recipe, you may be able to replace them with 9 oz of vanilla marshmallows and about 1 tbsp espresso powder. You can also use heavy cream instead of the coconut cream, should you wish. The ganache is optional and makes the pie taste - in my boyfriend's words - more like a fallen chocolate cake.
- Chocolate Pie Crust
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 tbsp sugar
- 1/4 lb (1 stick) cold unsalted bugger
- 1/2 cup water
- 1/2 ice
- 2 tbsp apple cider vinegar
- Chocolate Ganache (Optional)
- 4 oz dark chocolate (70%), chopped finely
- 1/4 cup coconut cream
- Pie Filling
- 1/2 cup butter
- 9oz Mocha Chip Marshmallows (~16 marshmallows)
- 3/4 cup sugar
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup coconut cream
- 1 tsp white vinegar
For the pie crust: thoroughly mix the flour, cocoa powder, sugar and salt. Cut the cold butter into 1/2" cubes and with a hand held pastry blender cut the butter into the flour mixture until the largest bigs butter left are about the size of peas. Mix the vinegar, water and ice, and add it to the butter/flour mixture 2 tbsps at a time. Incorporate by hand as needed, until the dough just comes together. Wrap in plastic wrap and refrigerate for 1 hour.
With a floured board and rolling pin, roll the pie crust out to a large circle and lay carefully in a floured pie pan. Make sure the pie crust is fully flush to the pan, especially on the sides, or the weight of the custard will break through it. Put back in the fridge while you prepare the filling.
Preheat oven to 375C.
Optional: Ganache - bring the 1/4 cup coconut cream just to a boil and remove from head. Add the chocolate and leave for 5 minutes. Stir the ganache until it is completely smooth, then spread it evenly over the bottom of the refrigerated pie crust. Return the pie to the fridge.
Put your butter and marshmallows in a microwave for about a minute, or until mostly melted (stirring will get you the rest of the way). Whisk in the sugar and salt, then make sure the mixture is only warm and whisk in the eggs, one at a time. Stir in the coconut cream and vinegar. Pour filling into the pie crust, and place pie on a baking sheet.
Bake at 375C for 45-50 minutes, turning the pie half way through. The pie is done when the edges have puffed up and set and the middle is no longer liquid but still a little wobbly. Let cool completely in fridge before cutting.