Chocolate Silk Pie

This chocolate pie is the ultimate chocolate pie! It is a cinch to make and it is delicious. I like to use Lindt Excellence bar.

1 8-inch pre-baked pie shell

1 cup heavy cream

2 ½ tablespoons honey

8 ounces semi-sweet chocolate, chopped

6 tablespoons room temperature butter

In a small saucepan, heat the cream and honey until it bubbles. Add half of the chocolate and stir until combined. Add remaining chocolate and stir until combined. Add butter and stir to combine. Pour in pie shall and refrigerate until set, about 2 hours. This pie can be made 2 days ahead, and it can also be frozen. Serve with a dollop of whipped cream with 2 teaspoons of orange zest and a splash of Grand Marnier, or some crème fraiche.