Reviewed: Jul. 10, 2009

I needed to use a pie crust, and was in the mood for chocolate and this recipe really fit the bill! I carefully melted the butter--twice because it accidentally boiled in the microwave the first time and I had to start over-- (I also used 1/4 cup instead of 1/2 of butter). I followed the baking directions exactly, including the cooking times and it turned out great! It tasted like a chocolate lava cake (because I couldn't wait for it to cool and cut it while it was hot). It was everything I hoped it would be. The texture of my pie looks nothing like the one shown in the picture, but I wasn't really looking too hard at it as I scarfed it down. What a really superb pie, thanks!!

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Foodfan

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Reviewed: May 20, 2009

This one was perfect. I did the 10 minutes at 400 then I finished it at 350 instead of 325(by accident). I gave it 7 extra minutes and it came out good. It wasn't runny and the texture was perfect. Next time, I'll use a deep dish crust. I skipped the pecans.

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bartlettbill

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Reviewed: Apr. 21, 2009

I wish I'd read all the reviews and not depended on the firsts three, which rated this recipe very highly. This turned out terrible. I had the same problem another reviewer had where the egg/milk mixture seperated from the chocolate. The consistency was like soup, even after baking for 20 extra minutes.

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Becky

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Reviewed: Dec. 28, 2008

I made this pie for Christmas and everyone said this was what I was bringing next year as well! So easy but I did make a few changes...I made two 9" deep dish pies by multiplying the recipe by 1.5; the computer will do this for you by changing the number of servings. Not everyone in my family likes pecans so I dumped about 3/4 of a cup of pecans in the bottom of one of the pie shells before dumping the filling in. I also dumped 1/3 cup of semisweet and 1/3 cup of milk chocolate morsels in each of the pie shells before I added the filling. This pie is smooth and creamy and extremely rich. Perfect for the chocolate lover!

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Jennifer

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Reviewed: Jul. 10, 2008

This recipe without a doubt is the best chocolate pie I've ever eaten!!! Easy to make, too. I found I needed to cook it 5-8 min longer. It is best after it's completely cooled or even refrigerated.

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Donna

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Reviewed: Jul. 7, 2008

This was the first chocolate chess pie I ever made and I must be honest, I won't be using this recipe again. The texture was WAY to gelatinous for me and I couldn't get past the second bite. Don't get me wrong, the taste was there but the texture threw me off completely. Since this recipe I have made 3 other chess pies and discovered "flour" is the key! If you want a more cake like texture, I suggest adding a few tablespoons of flour.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Jul. 2, 2008

Chocolately, gooey goodness! This is a very rich pie. I was doubling the recipe and mistakenly did not double the butter. It was fine without the extra butter. I also had to bake the pie an extra 10 minutes and it turned out wonderfully. I will definitely make this again!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jun. 12, 2008

I followed this recipe exactly. After baking the pie an extra 20 minutes beyond the original time at 325 degrees it was like soup in the center. Don't get me wrong, it had a wonderful taste, but the baking time and temp. do not work for this pie. I hope it turns out better for you!

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lfrank

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Reviewed: Apr. 25, 2008

This is a great recipe, tastes just like my mom used to make. It's my fiance's favorite! For even more decadence, use sweetened condensed milk instead of evaporated milk. Sweetened condensed milk gives the pie a super rich texture and flavor, evaporated milk makes it lighter. I alternate between the two depending on how I'm feeling that day.

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Luey

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 7, 2007

This was the best pie I have ever made or eaten. I have made it 3 times since I found the recipe. It is also easy to cook! I've even made it without the pecans because my daughter doesn't like them and it is just as good.

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Jane C

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Reviewed: Dec. 2, 2006

I followed receipe to the letter and it turned out awful, just like another reviewer stated. It did not cook and stuck to the plate which made throwing it away difficult! Don't waste the ingredients needed to bake this pie!!!

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Lynne

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Reviewed: Nov. 27, 2006

If you can imagine a brownie as pie, then this is it. Tastes just like a brownie only better! Absolutely fantastic. My new favorite pie! I didn't even have evaporated milk and used the sweetened (thick) condensed milk instead, kept my fingers crossed the substitution would be okay, and this turned out the creamiest, richest chocolatiest pie ever. I didn't use an electric mixer, just a wooden spoon. I paired this with french pastry pie crust and it is fabulous. 5 plus stars!!!!!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 26, 2006

Was a big hit at Thanksgiving. Very very easy to make. Thank you

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FULLXBUSYMOM

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Reviewed: Nov. 24, 2006

I made this pie for Thanksgiving and the entire family loved it. All of the women asked for the recipe. I will certainly make it again, not only for special occasions though.

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Mother of two

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Reviewed: May 30, 2002

This turned out perfectly for me! Thanks for the great recipe.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 15, 2001

I chose this recpie over the other chocolate chess pies because it called for the most cocoa. The only way I deviated from the instructions was that I left out the nuts. I followed everything else to a T, and the ingredients separated--not sure if while cooking or cooling, because I didn't notice until we cut into it. The sugar and chocolate were on top, and the eggs and evaporated milk were a translucent layer at the bottom. Was looking forward to a great reminder of my southern childhood, but I did not care for this. On Valentine's Day.

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ORSON

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Reviewed: Jan. 6, 2001

This is so good it deserves a homemade pie crust. I used the one submitted by Leah Lyons in her "Sweet Pie" recipe. I also recommend serving the chess pie with cream or ice cream to balance the rich, dark chocolate.

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AT JANSSEN

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Reviewed: Dec. 12, 2000

It tasted great but was very rich!!! There was a little too much filling for the pie crust (made an awful mess inthe oven.)

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LBVIRNIG

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Reviewed: Apr. 24, 2000

Delicious...absolutely delicious!

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JOANNWILLIAMS

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