Reviewed: Jul. 6, 2011

good taste, but way too runny. If I make it again, I would add more cornstarch or a couple of tablespoons of tapioca.

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Reviewer:

Jean

Cooking Level: Expert

Home Town: Tillsonburg, Ontario, Canada

Living In: London, Ontario, Canada

Reviewed: Jul. 10, 2010

I thought this was way too sweet. My guests didn't really comment while eating this. Eh.. don't think I'll be making this again.. even if I decide to cut down on the sugar.

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Reviewer:

MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

Reviewed: Jun. 21, 2010

This pie is now one of my favorites! I had no corn starch so I used flour instead, it came out a bit runnier than it was probably supposed to. I also added a drop of purple coloring to the meringue. We simply loved it!

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Reviewer:

Hanni

Reviewed: Sep. 24, 2008

the pie looks amazeing! this is a very nice recipe!

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Reviewer:

michael mary jr.

Living In: Salem, Oregon, USA

Reviewed: Jul. 27, 2008

I made this pie for my mom and stepfather they really liked it after it had been refrigerated overnight. They had tried at room temperature but said it was better colder. Also after having read about all the "soupy" pies from other cooks I mixed flour, cornstarch, and baking cocoa together, no problems with soupiness perfect consistency. Also topped with a chocolate meringue to tie in the baking cocoa in the pie. '

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7 users found this review helpful