Whether you are craving chocolate or want a quick & easy last-minute dessert, this is a must-try recipe. I followed the recipe's ingredients, although I substituted 1 cup all-purpose with 1.5 tsp. baking powder & 1/2 tsp salt for the self-rising flour. I used Giradelli chocolate & a 9 x 9 stoneware baking dish. I poured the boiling water carefully over the batter in a steady stream. I baked mine slightly longer than the recipe indicated (5 min). The top was crusty & underneath the cake was a lake of chocolate sauce that thickened upon cooling. I served this warm with a scoop of vanilla ice cream, real whipped cream and Giradelli chocolate shavings. It was VERY rich, VERY sweet, with a rich chocolate flavor. The next time I make this I will add 1 tsp of instant espresso powder to enhance the flavor even more. A word of caution: I noticed many reviewers substituted for the self-rising flour. Be sure your baking powder is FRESH for best results. Thanks for a great recipe!

Reviewed On: Aug. 18, 2009

Like many of the reviewers, I made a few changes that are just a matter of taste. I added onions to Southern style frozen hashbrowns & lightly browned them in olive oil with a bit of pepper. I also fried about 16 ounces of diced ham before adding this to the potatoes. I used one can of cream of onion & one can of cream of potato, however, I think next time I'll try just the potato. I also topped the dish with a sprinkling of french fried onions. This is a keeper & will be added to my cooking rotation. It's filling & a great way to stretch your meat budget. I served this with a Ramen Noodle Salad & it was a wonderful combination of flavors and textures.

Reviewed On: Jun. 12, 2009

FANTASTIC! Normally, I always follow ingredients exactly the FIRST time I make it, however, I thought butter would be better than margarine. Other than that, I followed the directions & ingredients exactly. I would recommend watching your cooking time carefully & removing the pie while it still has a "jiggle" to the dead center. If you don't like rich & sweet pie, this is NOT your recipe. My family thought the flavor was slightly reminiscent of creme brulee'. I served this warm with a dollop of not-too-sweet homemade whipped cream. It was HEAVENLY! This did not have an "eggy" flavor like some of the other buttermilk pie recipes I had tried. Absolutely scrumptious!

Reviewed On: Jun. 11, 2009