Golden Honeybell Tart with Chocolate-Spiced Citrus Meringue

Pittman & Davis

Here’s a nice change from lemon meringue pie! The honey-sweetness of the Pittman & Davis Golden Honeybells is set off beautifully by a hint or warming spiced-chocolate for a decadent dessert that’s light and refreshing.



  • 4 egg yolks
  • 12 oz. condensed milk, sweetened
  • 4 oz. fresh-squeezed Pittman & Davis Golden Honeybells
  • 1 vanilla bean, seeds removed
  • 1 (9-inch) pre-baked pie shell or 4 (3-inch) pie shells


  • ½ c. egg whites
  • 7 oz. granulated sugar
  • 1 oz. cocoa powder
  • 1/4 teaspoon Chinese five-spice
  • 1 pinch hot chili flakes


  1. Preheat oven to 325°
  2. Whip egg yolks until thickened. Add condensed milk, then slowly add juice and vanilla bean; mix well until blended. Pour mixture into pre-baked shell and bake 8 -10 minutes. When finished baking, allow to cool and set aside in refrigerator.
  3. For the meringue, dissolve egg whites and sugar together over a double boiler. Whip on high speed until volume increases and meringue has medium peaks. Add cocoa and spices and fold until all ingredients are well incorporated.
  4. Top pie with meringue and torch meringue or place in broiler to slightly brown the top, then serve.

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