Nov. 10th, 2016

eight egg yolks

3 cups heavy cream

1/2 cup milk

1 cup honey

1 bar unsweetened chocolate

1 tsp vanilla

Heat honey, cream, milk and vanilla to almost boiling. Remove from heat and add in chocolate Stir until chocolate is completely melted. Beat egg yolks in a separate bowl. Slowly add chocolate mixture to eggs. Add back into saucepan and heat on medium, stirring constantly, until custard thickens. Pour into prebaked pie crust and let cool in refridgerator at least four hours.

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