Reviewed: Mar. 1, 2007

awesome:) I made one for the nursing home my Mom is at and the girls all wanted the recipe. Made one for home the next day...gone in a flash. Here is a little helpful hint: I used a quiche/flan baking dish. It is maybe 11 inches in diameter. Nothing soggy, worked great! Thanks for the recipe

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GRANE96

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Reviewed: Nov. 5, 2006

Thanks to you I have managed to make this pie and please my husband again! It's his favorite pie besides sweet potato. Every time I make it I use this recipe and he loves it! Thanks so much.

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ANNIE HIGHTOWER

Cooking Level: Expert

Home Town: Remus, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Oct. 21, 2006

Was just OKAY

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Meliha

Cooking Level: Intermediate

Living In: Santa Clara, California, USA

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Reviewed: Jun. 4, 2006

The top was crusty while the inside was gooey.. the only thing that salvaged it was by putting ice cream on it.. I used half the butter as suggested. May try it again, because some of my guests actually enjoyed it.. or said they did..

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Sarah S

Cooking Level: Intermediate

Home Town: Coronach, Saskatchewan, Canada

Living In: Ljugarn, Gotlands, Sweden

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Reviewed: May 10, 2006

Made according to recipe, this was floating in butter which I actually poured off the pie. Will try again with only 1/2 cup because otherwise it was good.

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ArmyMom

Cooking Level: Expert

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Reviewed: Apr. 17, 2006

I put mine in a deep dish pie shell. Also didnt melt the butter all the way. I left it soft anof to stir. This helped the chocolate chips not be in the bottom of the pan.

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Bonnie

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Reviewed: Apr. 16, 2006

The flavor of this pie is great, it definitely tastes like its namesake. However, I think the recipe needs some modifications. My crust was nearly burned by the time the filling was set (1 hour 15 minutes) and it was saturated with butter. Also, my chocolate chips were melted into a solid layer at the bottom, not bits throughout the filling. Next time I will tke the advice of a previous reviewer who says they used 1/2 cup of butter. I will have to experiment to figure out how to get the filling done without an overdone crust. I think the filling could stand up to 350 degrees, so that may be the solution. Also, I think it doesn't have to be set all the way to the center before removal from the oven. The filling exactly fit a deep dish frozen pie crust (Marie Callendar's).

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 4, 2006

I made this several times for my family and it was a hit but for the next time I recommend cooking it longer and at a lower temperature so that the filling is not to raw. I also used a graham cracker crust instead. I will definitely make this again!!!

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belizza

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Reviewed: Feb. 16, 2006

I made this for my husband (who is a self confessed chocoholic) and he loved it. I served it warm with vanilla ice cream. I found that using butter instead of margarine makes a big difference in the pie filling and the end product.

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frannie916

Cooking Level: Intermediate

Living In: Mcdonough, Georgia, USA

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Reviewed: Aug. 23, 2005

The potential for this recipe is great, however the way it's written comes out a bit sweet for my tastes...

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Sadie & Giz

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Reviewed: May 23, 2005

this was terrible! WAY to much butter

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HANNAHBNANA917

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Reviewed: Mar. 19, 2005

Too undone for me.

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mommyswinson

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2005

This was a GOOD Dessert. Everyone loved it. I found that it needed a lot of time to settle before I could serve it. I would leave two or three hours to cool and settle before preparing ot serve.

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PANDY1

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Reviewed: Jul. 6, 2004

Excellent! This has become a family favorite. Very easy. I was in charge of dessert for a church dinner and made this. Tons of compliments.

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CAB2

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Reviewed: Jun. 11, 2004

Rich and delicious. A giant cookie!! Best served warm though.

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LAURAJSNIDER

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Reviewed: Apr. 23, 2004

we LOVE this pie - yes, it is very rich, but very, very good! i only use half the amount of butter called for, and usually bake it a little longer so it isn't "gooey" in the middle. thanks for sharing a great recipe!!! ;0)

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chanelle#5

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Reviewed: Apr. 12, 2004

Delicious! Works well in a graham cracker crust, too.

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BAMA85

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Reviewed: Feb. 16, 2004

Wow, surprisingly good, but VERY rich - serve in small slices with ice cream or whip cream. I gave out WAY too big servings and most couldn't finish half. The recipe did not need any changes.

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CHEFBROOKS

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Reviewed: Apr. 2, 2003

i left this is the oven for about 1 hour and 20 minutes at a slightly higher temperature for the cookie pie to cook all the way through. (i put an aluminum ring -- a pie pan with the center cut out -- on top of the pie to keep the crust edges from burning.) it was very rich and tasty right out of the oven, but i enjoyed it much better after having set it out overnight and eating the next day. i used a deep dish pie crust and had no problem with spills or too much mixture. good recipe, will keep it for an easy dessert!

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Michelle H.

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Mar. 10, 2003

Good one, but has to be eaten fresh or the next day, otherwise it would be too dry. One of my father's favorites. Very easy to fix, as well, which is a plus.

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