Reviewed: Apr. 28, 2012

This pie goes together quite nicely. Delicious flavor!

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Reviewer:

cindeelee55

Reviewed: Jan. 29, 2012

The base cream layer did not congeal properly, despite following the recipe's instructions exactly. I had to add additional corn starch. The chocolate layer likewise de-congealed in the fridge after a 5 hours in the fridge. Would not make again.

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Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Francisco, California, USA

Reviewed: Dec. 29, 2011

This was quite simple. Tried it the first time at our Christmas get together and it was the hit of the night!

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Reviewer:

ellen

Reviewed: Nov. 29, 2011

Easy and delicious!

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Reviewer:

jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 23, 2011

This pie was so yummy everyone loved it and wanted more.

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Reviewer:

estela

Reviewed: Oct. 29, 2011

Absolutely MAAAHHH-velous, baby! lol Seriously, this is a chocolate & banana lover's dream! I intend to make it a recurring dream!

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Reviewer:

Michael L. Hoenig

Cooking Level: Expert

Living In: Arlington, Texas, USA

Reviewed: Oct. 26, 2011

This was ok. It was more of a pudding pie. Was hoping for something with more of a decadent flavour and it was lacking. Made the recipe exaclty as written.

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Reviewer:

Carol

Cooking Level: Expert

Reviewed: Aug. 31, 2011

I'm a notoriously terrible baker, so I picked this specifically because it doesn't require baking, apart from baking the premade pie crust, which even I can do. I used frozen crust and followed the recipe almost exactly. The only thing different is that I was unable to find whipping cream at the grocery (I live in Mexico so sometimes not easy to find things) so I used canned Media Crema, with no noticeable results. It was perfect as is, so delicious. I do think next time I will cut the chocolate back to 3 oz, use fresh whipped cream to top it, and garnish with toasted nuts. Delicious, thank you for making me look good with this pie.

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Reviewer:

spinsteraunt

Cooking Level: Intermediate

Living In: Playa Del Carmen, Quintana Roo, Mexico

Reviewed: Jul. 18, 2011

Although this is a good pie, there were a few problems. I followed the custard recipe exactly but used 1.5 cups of evaporated milk in place of milk. I whisked it per another reviewer to avoid lumps. It was chilled for at least 5 hours before serving but was still very runny. Pie would not hold its shape on the plate. For the crust, I made a chocolate wafer crust with a few walnuts added for substance. I crushed them in a food processor then added 6 T. butter melted with 1/4 cup dark brown sugar. I then patted it into a 9' pie plate and baked it at 350 for 10 minutes. My husband said the crust was the best part. Although tasty, cream pie is my least favorite. In trying to be objective, I cannot give it more than 3 stars because of consistency issues.

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Reviewer:

Floridafoodie

Reviewed: Jul. 4, 2011

This pie turned out fantastic. The only change I made was to use granulated Splenda in place of sugar in the filling to lower the carb count and half & half and 2% milk in place of whole milk and heavy cream, only because I didn't want to make a trip to the store. The pie is awesome and both my sons loved it. Thanks for this recipe Jaqueline.

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