Reviewed: Mar. 1, 2012

Flavor is good, but consistently is too gooey, even with 10 extra minutes in the oven. I grew up in the South, and it's not supposed to be like that.

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Reviewer:

CORINALAND

Reviewed: Jan. 10, 2011

Perfect, only difference was special dark cocoa used. Recieved rave reviews.

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Reviewer:

Btnfly

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Cooking Level: Expert

Living In: Suffolk, Virginia, USA

Reviewed: Dec. 24, 2010

DEE-lish!!! I added a 1/2 cup of shredded coconut to mine - was wonderful!!!!!

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JT's Mom

Reviewed: Nov. 25, 2010

Really easy and really yummy!

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Johnny

Cooking Level: Intermediate

Living In: Provo, Utah, USA

Reviewed: Aug. 31, 2010

It is not the mixing. It is the baking. For those who have had trouble...bake at 350 for 40-50 min. The hot temp decreasing to a lesser temp is what is making the problems for some. I have had this same recipe for years and have never had any trouble. When I baked it according to these directions it did not turn out as moist and good.

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Reviewer:

Tammie

Reviewed: Aug. 30, 2010

THIS RECIPE WAS SO EASY TO MAKE AND EVERYONE RAVED ABOUT IT. THE ONLY THING WAS, MOST CHESS PIES HAVE CORNMEAL IN THEM THAT GIVES THE GRITTY TEXTURE. THIS DID NOT CALL FOR ANY SO IT MADE UP MORE LIKE A CHOCOLATE PECAN PIE. NO WORRIES THOUGH BECAUSE IT WAS STILL DELICIOUS

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Reviewer:

GENA

Reviewed: May 2, 2010

This was the first Chocolate Chess Pie I had ever tried making! I live in the south and I was entertaining my "southern" husband and his family ( all women ) I was so nervous to try a new recipe let alone serve it to southern women. It was so easy to make, came out perfect and everyone raved about it. One of the compliments was, "This is the best chess pie I have ever eaten!"

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Reviewer:

AngelHappyMom

Reviewed: Apr. 21, 2010

This pie is awesome! It is very close to one that my Grandmother use to make

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Reviewer:

ANGELA WOLF

Reviewed: Dec. 25, 2009

This pie was awesome! Made it exactly as stated, and it turned out great. Had to cook it a little longer than stated, but when it was done, it was just like pecan pie, only chocolate flavored. Served it with a scoop of ice cream, and my whole family loved it!

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Reviewer:

AnnabelleW

Reviewed: Dec. 20, 2009

The flavor is wonderful, however I think the lower reviews could be because some cooks are unaware of proper custard/homemade pudding-type pie preparation. The ingredients should include instructions for tempering the eggs. To those who had trouble with the ingredients separating: mix together all of the ingredients except for the eggs and pecans over medium heat until sugar is melted and cocoa is incorporate. Beat the eggs in a separate bowl and while STILL beating, add about 1/2 cup slowly to the eggs to gradually increase the temperature. Then add the egg mixture back to the saucepan still stirring. Your mixture will thicken almost instantly, then you can add the pecans and pour the mixture into the pie shell. It only takes an extra minute to do this, but the results are perfect every time!

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