Reviewed: Mar. 13, 2002

The chocolate chess pie was very easy to make, mixed well with a hand mixer. It tasted even better the next day! Great recipe, great pie!!!

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8 users found this review helpful

Reviewer:

LKJOHNSON

Reviewed: Dec. 20, 2002

This recipe is gerat! Very easy to make, and absolutely divine! For a change I sometimes make this in a square pan and cut into bars--fantastic to bring to parties!

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9 users found this review helpful

Reviewer:

JENNYWRITES

Reviewed: Jun. 18, 2003

I've been making this recipe for years, and it has always been a guest favorite. I have even had people show up at my door because they've heard I made it. I add a bit of salt to the recipe and make sure I've mixed it on high for at least 5 minutes. It taste better the longer it's mixed. As another reviewer said, it's even better as a left over.

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45 users found this review helpful

Reviewer:

TRUTHFINDER04

Cooking Level: Intermediate

Reviewed: Dec. 15, 2003

Very easy to make and a very good flavor

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1 user found this review helpful

Reviewer:

LUTHERD

Reviewed: Jun. 24, 2004

This is great! It turned out perfect for me! No complaints here!!!

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4 users found this review helpful

Reviewer:

Glennis

Cooking Level: Intermediate

Home Town: Bowling Green, Kentucky, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Sep. 4, 2004

Needed to come up with a special dessert for company last night, had all the ingredients on hand, so gave it a try. Served it with a dollop of whipped cream and everyone loved it! DID take a little longer to bake ("set") than stated and had to cover the pie crust edges with foil to prevent over browning. Next time I will be prepared to expect that. Definitely an EASY to make WINNER!!!

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16 users found this review helpful

Reviewer:

Diane

Reviewed: Mar. 28, 2009

This was great!!!!!!! My husband really loved it.

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0 users found this review helpful

Reviewer:

april

Reviewed: Sep. 8, 2009

This is pretty tasty! I stuck to the recipe pretty closely. My pie seems to have some extra grease now that I'm at the end, but it's still hot--I'm betting it'll be perfect once chilled. It cooked up perfectly in 45 minutes, but, I had to cover the edges of my pie crust at 30 minutes to prevent over-browning. Thanks for the recipe!

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2 users found this review helpful

Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Nov. 21, 2009

My only complaint was that I only got a tiny bite before it was gone!

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0 users found this review helpful

Reviewer:

STEPHANIE

Reviewed: Nov. 30, 2009

I made this for Thanksgiving this year. It turned out great. I didn't make any changes to the recipe and everyone who tried it loved it. Baked it in a 9" deep dish frozen pie crust (the Pillsbury Pet-Ritz kind.)

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0 users found this review helpful