This is a delicious-tasting pie. I adapted the recipe for a deep-dish pie so multiplied the recipe by 1 2/3, and used a combination of dark cocoa powder and semi-sweet chocolate chips. I used the 'Butter Flaky Pie Crust' recipe on this website for the crust. Since I was baking in a thick Le Creuset ceramic pie plate, my baking time was far longer at 1.5 hours! I covered it after 25 minutes in the oven because it was already quite brown and even then, the pecans around the edge of the crust, after covering, were borderline overbrowned. During baking, it puffed up beautifully to nearly 3 inches, and it still seemed a little soft in the centre when I turned off the oven, but I figured it would solidify as it cooled. The texture and taste of the pie was fabulous. As others have mentioned, there is a subtle yet distinct chocolate flavour. The next day when I sliced it, it had indeed solidified, although there was still a little tiny bit of liquid oozing out from the filling.

Reviewed On: Apr. 15, 2009

I followed the recipe exactly and it produced a flaky, tasty crust for my deep-dish pie, as well as enough extra dough for a couple of extra tarts. I will be using this recipe again!

Reviewed On: Apr. 15, 2009

I was happy with the way the bread turned out as it is very versatile. It was moist and had good firm texture. I made numerous modifications: I used 1/2 cup butter and 1/4 cup oil, I added 1/2 cup sour milk, decreased sugar to 1 1/2 cups, used 1 cup frozen sliced peaches and 1 cup frozen blueberries, substituted 1 cup flour with 1 cup ground almond meal, added 1/4 tsp almond extract, added about 2 tsp orange rind, decreased cinnamon to 1 tsp, used 1 cup walnuts, and added a pinch of ground spices (nutmeg, ginger, cloves) into the bread. Following these modifications, I found the bread nutty and flavourful.

Reviewed On: Apr. 1, 2009