1 cup honey
1 cup dark brown sugar
1 (3 ounce) package instant chocolate pudding mix
1 (9 inch) prepared chocolate cookie crumb crust
1/2 cup butter
1/4 cup all-purpose flour
1/2 cup honey
1 1/2 cups milk
1 cup chocolate syrup
1 (1.25 ounce) package instant vanilla pudding mix
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package frozen whipped topping, thawed
Heat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch pie pans. Pour one of the pudding mixes into the prepared pan. Press the remainder into the pie crust.
In a small bowl, mix the chocolate syrup and fruit preserves. Stir the pudding mixture into the pie filling. Fold over the top of the pie crust and seal edges to ensure a snug fit. Sprinkle the whipped topping over the top of the pie, spreading evenly.
Bake in a preheated oven for 30 minutes, or until set and lightly brown. Serve warm or at room temperature, depending on consumer's preference.