The tapioca I bought must not have been "quick-cooking", because I ended up with hard grains of tapioca on top of the pie and the insides didn't thicken at all. Perhaps tapioca just wouldn't work with the lattice-crust I made, but it sounds like other folks have had success using tapioca with a lattice-crust. This recipe should specify that there are different types of tapioca, and list the specific varieties that actually do work. Apart from that, 4 cups of cherries was not enough to fill the pie, so it was kind of drippy and hollow. Also, I had sweet cherries, and even 1/2 cup of sugar was overkill. In the end, my pie was edible, you just had to swallow the tapioca grains and eat it like a cobbler. I'll give this recipe another shot with some different tapioca and less sugar next time.

Reviewed On: Jul. 26, 2009

SUGAR ALERT: I used only 2 cups of semi-sweet chocolate, and I put slightly less than the exact amount of sugar. I still found them to be far too sweet. However, the moist and chewy texture was really yummy. When I make these again, I will use 2 cups of bitter-sweet chocolate, halve the sugar, and possibly use unsweetened coconut if I can find it at a different store. YMMV--I don't like chocolate in the first place.

Reviewed On: Dec. 26, 2008