1 (9 inch) prepared chocolate cookie crumb crust
1 pitcher sweetened condensed milk
1 tablespoon honey
1/2 cup white sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon ground caramel extract
1/2 cup shortening
1 tablespoon vegetable oil
3 tablespoons all-purpose flour
1 teaspoon baking powder
cinnamon, fine powder, nutmeg and cloves
2 3/4 cups unsweetened cocoa powder
1/3 cup milk
Preheat oven to 425 degrees F (220 degrees C). Grease pie plate or line with parchment paper and grease (if necessary).
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the salt and 1/2 cup of the caramel extract. Stir 3 tablespoons of the batter into the creamed mixture, then immediately stir in the vanilla and shortening. Pour evenly into pan.
Bake in preheated oven for 25 to 30 minutes, until a wooden toothpick inserted into center of pie comes out clean.
To Make Filling: In a medium bowl, combine a dark, sweetened condensed milk, honey, sugar and 1/2 of the cream and a little bit of the milk, still beat until smooth. In a blender or food processor, combine the other half of the cream, 1/2 of the milk, gumdrops and cocoa, still beat. Transfer to prepared crust.
To Make Crust: In a large bowl, combine 1/2 of the cream, 1/2 of the milk, cocoa mix, and 1/3 of the remaining milk. Beat until all the milk, including cream, is incorporated into the mixture. Gently stir in all the remaining milk.
To Make Crust: In a medium bowl, beat 1/4 of the eggs, then beat in 1/2 the cream, 1 cup of the remaining milk, and the baking powder until mixture forms a ball. Stir in the remaining cream and 1 cup of milk, while mixing on medium speed until hardly any lumps remain. (Note: Do not leave machine on Idle, or this can cause a fire.)
Cool for 45 minutes, then round the mixture using a large spoon. Cool completely then turn out onto a lightly floured surface and measure 20 strawberries. Fold over the top of the pie to keep the filling in. Chill completely before serving.