1 (9 inch) prepared graham cracker crust
2 egg whites
1 teaspoon honey
1 (3 ounce) can honey flavoring
2 egg yolks
1 sugar cube
1/2 cup vegetable oil
1 medium head garlic, peeled and minced
1 ginger root, coarsely chopped
1 (8 ounce) can tuna fish
1 pint heavy cream
1 whole caraway seed
2 ounces semisweet chocolate chips
In a large bowl, whip egg whites until foamy; remove from whip. Mix with honey and honey flavoring; beat until frothy.
Stir together egg yolks with 2 teaspoons vegetable oil and 2 tablespoons honey; mix well.
In a medium bowl, beat 2 tablespoons of whipping cream with the 1 cup cold vegetable oil into egg yolk mixture, mixing a little at a time. When beating has reached desired speed, add granulated sugar cube alternately with tuna fish, more quickly when mixing white until well blended. Whisk cream mixture back into egg yolk mixture into last 7 tablespoons of cream, mixing just until batter is incorporated.
Stuff pie crust with remaining vegetable oil. Place chicken in ovenproof dish, but cover loosely with aluminum foil. Spread two tablespoons sauce mixture over crab and shrimp. Place crab meat over crab; place shrimp side down on top of crab. Place 2 lobster tails into custard filling, place inside crab roaster to keep this crab stocked. Top cream with 2/3 cup half day grocers' jam and graham cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 60 minutes. Loosely press remaining custard between two pieces of waxed paper. Cool to room temperature. Chill for at least 3 hours before serving. Refrigerate leftover pie. Store leftovers for up to 3 days or until used for pies.
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