Wow. Despite this photo, I have to rate this recipe a fail. How sad it that?
I don't have a lot of experience making cream pies so I followed this recipe to the letter. You start out making your own graham cracker crust which I have never had much luck to begin with. It's not hard to make, it's just I've never had success getting it to slice easily or release from the pie pan. Still I gave it my best shot. Next I went ahead and made the honeycomb candy. I had major doubts about this component of the pie. I wasn't really sure what it added to the whole dish?
Don't get me wrong, it's a great chemistry experiment for making a lighter airy version of peanut brittle without the peanuts but as a topping for a cream pie, I just wasn't feeling it. Onto the filling. It seemed to be going well, seemed firm after spending the night in the fridge. All that was left was to add the topping. Spread out little melted bittersweet chocolate on the top of the pie, pieces of honeycomb and then more chocolate. Here's where I went all Sandra Lee stupid by not realizing that I had just put hot topping on a cold pie thus making the cold pie very loose. Yet despite a couple of hours in the freezer, the pie was only slightly less soupy and totally unfit for human consumption. The middle was soft, the crust was impossible to cut, and the topping needed a chisel to get through. Even if the filling had that nice firm texture I'm not sure it would have worked that with candy topping. Could the recipe be fixed? I consulted with the folks who have much more experience fixing recipe disasters than I do, the chefs at Cook's Illustrated. Their section on cream pies described exactly the problem I was having. Their answer is cornstarch and some evaporated milk. They had no answer for the bizarre topping.
Sad to say, the folks at the office won't get to try this pie...at least this week. I may attempt it again in the future or I may just visit everyone else's kitchens to sample their pies. That is, if there's any left.
Sad Dim Sum Sunday.