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Honeycomb chiffon pie from The Pie and Pastry Bible by Rose Levy Beranbaum

  • almonds
  • heavy cream
  • gelatin
  • dark chocolate
  • apricot preserves
  • white chocolate
  • store-cupboard ingredients
  • wildflower honey
  • cream

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Bloominanglophile on October 06, 2013

    I made this pie back in 2004 for a Slow Food honey-tasting event. It is definitely showy (bubble wrap is used to create the honeycomb design in the chiffon), and its looks might just outshine its taste. Regardless, it was a fun pie to make and present. I used marzipan to make the bees (with melted chocolate stripes and eyes) instead of the ganache. There was only so much effort I was willing to put into this pie!

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