Reviewed: Jan. 24, 2007

I made this for Thanksgiving and only used 3/4 cup of chocolate chips and my aunt said it was the best pie she has ever had. She still talks about it.

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ESOTO

	Cooking Level: Intermediate Living In: Saint Petersburg, Florida, USA
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Reviewed: Dec. 31, 2006

This is NOT a traditional pecan pie so if that is what you are looking for, the addition of flour in this one makes it more cakey. BUT still awesome! My 4 yr old and I added 1/2 the sugar as suggested by other reviewers and we also made it in a square pan with graham cracker crust and cut into bars with each bar topped with a 1/2 pecan - it got rave reveiws from the crowd - definetly one to try out! Happy Cooking!

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Sam


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Reviewed: Dec. 27, 2006

This pie was a bit too rich for my liking. It took alot longer than the designated cooking time so be aware that you may need to cook it for quite a while.

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JAZZTER


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Reviewed: Jan. 15, 2006

This is a pie I only dare make once a year because I will throw down with anyone trying to get a piece of it. (The best strategy is to let me eat a couple pieces and I'll be on such a sugar high I won't be conscious of what's going on around me.) This recipe is a definate keeper, although I found I had to cook it for 50+ minutes.

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andrewfairley

	Cooking Level: Intermediate Home Town: Lake Forest Park, Washington, USA Living In: Bothell, Washington, USA
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Reviewed: Dec. 31, 2005

Yummy! True it is VERY rich, so you cut 16 slices and get to enjoy it that much longer. I had a similar pie at a national chain restaurant, and this pie is every bit as good. This recipe is a keeper.

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CMW1UT


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Reviewed: Dec. 10, 2003

I reduced the sugar to 1 cup and added 1/2 cup coconut and it tasted really good. Excellent recipe! My neighbor's 2 year old son loved it. I am going to start serving this every year. Thanks!

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LANGSTON28

	Cooking Level: Intermediate Home Town: Wayne, Michigan, USA Living In: Romulus, Michigan, USA
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Reviewed: Dec. 10, 2003

When I made four of these pies for my college house of about twenty-five people one night, I earned the nickname "Dessert Goddess." While the praise was rather overly effusive, this is a great pie. VERY, VERY rich though -- it needs vanilla ice cream or quite a bit of whipped cream to cut the chocolatey goodness a little. I'll definitely make it again.

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KATERINAJB

	Cooking Level: Intermediate Home Town: Norwalk, Connecticut, USA Living In: Reston, Virginia, USA
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Reviewed: Oct. 22, 2003

I wish i would have read the reviews before baking this. Definitely too sweet. Also, too much chocolate, it overpowers the pecan's flavor, i would probably go with 3/4 c of chocolate, if not a 1/2c. very good and very rich, but try your own variation.

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AIRBUSWIFE


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Reviewed: Feb. 23, 2003

I bake many pies during the holiday season, and even though the flour in the filling threw me off I decieded to try it anyway. Horrible. That is all I can say. I baked it twice as long as the recipe called and finally it set. The texture was awful. The only thing edible on this pie was the crust...my own recipe.

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HCSPATTERSON


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Reviewed: Dec. 27, 2002

Although this went well at the bake-sale I took it to, the 2nd one I made for home I thought was too rich. I think next time I would make either a chocolate pie OR a pecan one but not one with both things combined.

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JAZZY-GIRL

	Cooking Level: Expert Home Town: Stryker, Ohio, USA Living In: Pittsford, Michigan, USA
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Reviewed: Dec. 23, 2002

Awesome and very rich pie.

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STRUCKS


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Reviewed: Dec. 18, 2002

I made this recipe for Thanksgiving and everyone loved it. Very Easy!! Very Rich!!!

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ELETA


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Reviewed: Nov. 23, 2002

Great the 2nd day. So rich, it goes a long way. Need to bake about 30 min. longer than recipe and give plenty of time to let it set. Over all pretty good.

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Brandi

	Cooking Level: Expert Home Town: Columbus, Ohio, USA
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Reviewed: Nov. 4, 2002

We made it for Thanksgiving, and for a family of dessert lovers it was good but it was even too sweet and rich for them. I would make it again, but I would half the sugar and corn syrup and it would still be sweet enough. I would also cover the top of the pie in the last 20 minutes of baking - the top got very brown even when it wasn't done enough inside so it was a little soupy. The next day it was excellent.

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GISELE GARCIA


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Reviewed: Oct. 11, 2002

Baked for a church bake sale. One of the first pies to be sold!

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SHANAJOY


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Reviewed: Oct. 11, 2002

This is good. My family loved it.

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GEFFRIC


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Reviewed: Oct. 11, 2002

Good recipe; very, very rich! I cut the sugar in half, added 1/4 cup coconut, and baked at 325 for 1 hour and 15 minutes. Fabulous!

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Reviewer:

FIGURESKATER


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