- pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked
- pastry with a double thickness of heavy-duty foil. Fill with dried
- beans, uncooked rice or pie weights.
- Bake at 400° for 20 minutes. Remove foil and weights; bake 8-10
- minutes longer or until golden brown. Cool on a wire rack.
- In a microwave, melt chocolate chips; stir until smooth. Brush over
- the bottom and up the sides of pastry shell. Refrigerate.
- Meanwhile, dissolve cocoa in boiling water; set aside. In a large
- metal bowl, sprinkle gelatin over 1/3 cup cold water; set aside. In
- a large heavy saucepan, combine the sugar, corn syrup, honey and
- remaining water. Bring to a boil, stirring occasionally. Cook,
- without stirring, until a candy thermometer reads 240°
- (soft-ball stage).
- Remove from the heat and gradually add to gelatin. Beat on high speed
- until mixture is thick and the volume is doubled, about 6 minutes.
- Carefully fold in dissolved cocoa, creating a swirled effect. Pour
- into prepared pastry. Cover and cool at room temperature for 2
- hours. Yield: 8 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. To Make Ahead: Pie can be made a day in advance. Store in an airtight container at room temperature.