I make these pies all the time. Use a REGULAR sized pie crust. There is not enough filling to cover two deep dish crusts. You must use REAL butter, not margarine. Make sure you follow the directions as printed. Once the batter is mixed, pour into the two crusts very fast. The batter separates very quickly due to the 4 eggs and large amount of butter. Cook the pies a little longer than recommended to make sure the center is cooked. When you cut into the cooled pie, you should see two layers. The chocolate layer on top and the custard layer that settles to the bottom. I had to make this recipe several times to perfect it, but I get raves everytime I make it! Be patient and measure carefully when you bake. YUMMY!!!!
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I make these pies all the time. Use a REGULAR sized pie crust. There is not enough filling...