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DIRECTIONS

Sift together the white flour, baking powder, baking soda, salt, and cinnamon and set aside.
In the small bowl of an electric mixer cream the butter. Add the vanilla, brown sugar, and honey and beat to mix well. On low speed add the whole-wheat flour and the sifted dry ingredients in three additions, alternating with the milk in two additions. Scrape the bowl as necessary with a rubber spatula and beat only until smooth after each addition. If the mixture is not completely smooth, turn it out onto a board or smooth work surface and knead it briefly with the heel of your hand.
Divide the dough in half. Form each half into a round ball, flatten slightly, wrap airtight, and refrigerate for at least 2 to 3 hours. It may be refrigerated for several days or frozen.
When ready to prepare the crust, adjust a rack to the center of the oven and preheat oven to 350 degrees.
Have a 9-inch pie plate ready. Flour a pastry cloth and a rolling pin.
Place one piece of the dough on the cloth and turn it over to flour both sides lightly. Roll out the dough into a circle at least 12-1/2 or 13 inches in diameter (it will be very thin).
Roll the dough up loosely around the rolling pin and unroll it over the pie plate, centering it as evenly as you can. Gently ease it into place in the plate. If you have a cake-decorating turntable or a law Susan, place the pie plate on it.
With scissors trim the crust 1 inch beyond the edge of the plate. Fold the crust edge back on itself to the outside forming a 1/2-inch hem. Pinch the folded-over dough lightly with thumb and index finger into a rim standing about 1/2 inch all around. With your fingers press gently against the crust to make sure it touches the plate all over. And with your fingers flute the rim around the edge of the crust. With a fork, pierce holes at about 1/2-inch intervals over the bottom and sides of the crust.
Chill the crust briefly in the freezer or refrigerator-a few minutes will be enough-or if you wish you can keep it chilled longer and bake it later.
Bake the crust for 16 or 17 minutes until it is lightly colored all over and slightly darker at the edge.
Place on a rack until completely cool.
Meanwhile, prepare the filling. Or the baked crust may be frozen and filled much later.
Place the chocolate in the top of a small double boiler over hot water on moderate heat. Cover and let stand only until melted. Remove from the hot water and set aside, uncovered, to cool.
In the small bowl of an electric mixer cream the butter until it is soft. Add the vanilla and sugar and beat well for several minutes. Add the melted chocolate and beat to mix. Now add the eggs one at a time, beating for 5 (five) minutes after each addition. For the first egg you can use high speed, but as you add the remaining eggs and the mixture thins, reduce the speed as necessary to avoid splashing. Total beating time for the eggs is 20 minutes.
Stir in the walnuts and pour the mixture into the baked and cooled crust.
Refrigerate for several hours or overnight.
The following whipped cream may be prepared just before serving or early in the day to use that night-the little bit of gelatin will keep it from separating.
In a small heatproof cup sprinkle the gelatin over the cold water and let stand for a few minutes. Then place the cup in a small pan of shallow hot water on low heat. Let stand until the gelatin is dissolved.
Reserve about 3 tablespoons of the cream and place the rest in the small bowl of an electric mixer. (If the room is very warm the bowl and beaters should be chilled.) Add the sugar and vanilla and beat until the cream increases in volume and barely holds a soft shape. Quickly stir the reserved cream into the dissolved gelatin and, beating constantly, pour all at once into the whipped cream. Continue to beat only until the cream holds a shape and is just firm enough to be a topping-don't overbeat.
Place the whipped cream, one large spoonful at a time, around the outer edge of the pie. Then fill in the center. Place any remaining cream on the center. With a rubber spatula spread the cream to cover the pie and then to form swirls.
Sprinkle with the optional grated chocolate and then refrigerate until serving time.
Serve in small portions-really!