It really is too much chocolate. I would consider making this for a group, but just to have around the house . . . One piece is enough to put you off chocolate for a while. And I'm not a wimp when it comes to chocolate. I didn't have enough eggs or pudding mix to make the bundt cake, so I halved the recipe and made 12 full cupcakes, no icing. I chopped (actually more like half-chopped, half-shaved) the chocolate chips with a large knife because I was concerned about them sinking to the bottom or not melting enough in the 25 minutes I baked the cupcakes. But they came out pretty much perfect. Might be good as a one-off dessert served with whipped cream or vanilla ice cream to temper the chocolate overload. A lot like pricier restaurant desserts.

Reviewed On: Dec. 4, 2009

Very much like cool, liquified brownies in a pie crust. Really rich. Be sure to boil long enough for it to noticeably thicken. My personal tastes veer more toward French Silk, but if you like the Fudge Brownie as Pie idea, I would recommend it. Incidentally, I didn't have the unsweetened chocolate, so I substituted 2T oil and 6T cocoa.

Reviewed On: Dec. 1, 2009

I think I'm a convert from the marshmallow and pineapple camp. Tried this recipe because it has about 1/3 fewer carbs (still a ton, but better). Used brown sugar. Will try to remember vanilla next time. I was concerned at first that there wasn't enough liquid, but the sweet potatoes release plenty while they cook. Mine took more than two hours. Next time I will adjust the cooking temp higher to reduce the liquid as soon as the potatoes are tender enough. This was basically like dessert. I actually skipped making the pumpkin pie I had planned. Took the advice of one reviewer, and added chopped pecans. Dude, amazing.

Reviewed On: Nov. 28, 2009