FROM POOH'S CORNER

Easter Honey Chocolate Pie from The Pooh Cook Book by Virginia H. Ellison By Lisa Adams, Publisher

Two of my favorite “collections” in life are an extensive number of books for kids and shelves full of cookbooks from all over the country. Those two collections came together a longggg time ago by way of “The Pooh Cook Book” inspired by Winnie-the-Pooh and “The House at Pooh Corner.” It’s full of fun recipes that are clearly meant for kids to get them in the kitchen, but they are also great for grown-ups. Of course every recipe has honey in it just for Pooh, and there are lots of cute little quotes from the Pooh gang along with the famed illustrations. I became pretty adept at Popovers for Piglet and a popular dessert in our household was this yummy Honey Chocolate Pie great for an Easter dinner,

Preheat oven to 375 degrees F • 1 9-inch pie shell, uncooked • 4 ounces semisweet chocolate • 1/4 cup butter (2 ounces) • 1 14-1/2 ounce can evaporated milk • 1/2 cup honey • 1 cup sugar • 3 Tablespoons cornstarch • 1/4 teaspoon salt • 2 large eggs, beaten • 1/2 cup whipping cream

Purchase a ready-made pie shell or make your own. Line the pie pan with the pastry before starting the honey-chocolate mixture. Melt the chocolate and butter in the top of a double boiler. When melted, remove from the heat and blend in the evaporated milk, stirring all the time. In the mixing bowl, blend together the honey, sugar, cornstarch and salt. Then, beat in the eggs. Add this mixture to the chocolate mixture slowly, beating all the time. Pour this filling into the waiting pie shell. Bake the pie uncovered for 40 minutes. Then cover it lightly with aluminum foil and bake it 20 minutes more until the top is puffed. Cool for an hour and then refrigerate. Serve cold with whipped cream piled on top and drizzled with a thin trickle of honey beads over the whipped cream. Share with your own crew of family or friends. Enjoy!

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