Reviewed: Oct. 1, 2009

I doubled the recipe and used two deep dish crusts. I used the full amount of butter and everyone loved the pie; no one felt it was over buttered. In fact, I gave one of the pies to my teens; it was devoured. The other was for some colleagues that I had over . They are from Mexico and Peru and loved it. They thought that it was " really American" and took the left over slices back to their hotel. I recommend it as a special treat; it is too rich for every day :-)

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nisajoy

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Aug. 12, 2009

This was really good. However, I found that it was too much filling for my pie crust (frozen store bought.) I actually ended up with a mess in my oven because I put too much of the filling into the pie shell. My guests all enjoyed it, though and I will make it again, I'm sure. The only changes I made were to use pecans instead of walnuts, and I bought a crust rather than made one.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

Sorry, but we did not enjoy this. Just can't put my finger on what was wrong, but it didn't seem like a good combination of ingredients. I really wanted to like it!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

Good, but not great - there are better "kentucky / derby pie" type recipes on the site. This one turned out like a big, unbalanced chocolate chip cookie, with all the chocolate on the bottom and a bland, soft cookie on top. Used walnuts, but suspect that pecans would have added some needed richness.

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SweetEd

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Mar. 1, 2009

Buttery, chocolatey goodness! I did what another review suggested and put a little less butter, and I added a few drops of almond extract. We loved it! Thank you.

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CHEFERICA

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Reviewed: Feb. 10, 2009

I loved this recipe. I did not have a pie crust but followed the rest of the recipe. It turned out wonderful. It baked in about 40 to 45 minutes without the crust. It was so good I will make it this way again. Eat it warm with vanilla ice cream and you'll want seconds!

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Kathleen Mary

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Reviewed: Jan. 26, 2009

Tastes like a big cookie in a pie. I only added 1 stick of butter. Also, when pie was done, I added addtl choc chips to the top and spread out like frosting. Only bad thing is the chips seems to settle at the bottom during baking. Anyway - big hit!

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MelissaB

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Reviewed: Dec. 31, 2008

This is a great dessert. Easy to make and always a crowd pleaser!!!!!

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mollysue

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Reviewed: Oct. 13, 2008

Was good, but we probally won't make again. WAsn't a HUGE hit.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Jun. 25, 2008

This is a very good pie with a consistency like a buttermilk pie, which was a pleasant surprise. I'm glad I waited a couple days to rate it though. I did not like it right out of the oven. It tasted better to me after it sat a day. It also took almost 2 full hours to bake, which was annoying. Next time I'll cut the butter in half as suggested by others. Update: I have now made this twice more. The 2nd time I made it I used 1/2 cup butter and it didn't taste right. This last time I used 3/4 cup butter and it was perfect! Success! And it only took 50 minutes to bake!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 25, 2007

I made this for Christmas this year and it was a huge hit with the kids and adults alike. I served with vanilla ice cream and had many asking for more. One thing I would suggest is only using 1/2 cup of butter.

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stacyslaughter

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Reviewed: Nov. 11, 2007

If you're after a chocolately pie, this one fits the bill. I used about 1/2 cup of butter which was plenty. Be sure you bring the eggs to room temperature prior to making this. This is a special treat with vanilla ice cream. You're going to love this one!

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Sep. 17, 2007

My niece Raves about this recipe. She had a tollhouse chocolate chip pie on the vineyard.. and thinks this one is even better..will make it again..

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DSKIPPY2

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Riverside, Rhode Island, USA

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Reviewed: Aug. 18, 2007

This was good, but MUCH too rich for us. We ended up throwing out some of the leftovers.. it was just too sweet. :(

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steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Jan. 2, 2007

I made this the other day and it was awful. I followed the directions exactly but after 1 hour and 30min. it was still not cook inside. I don't know what happened but very dissappointed.

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CASSIE123

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 23, 2006

This recipe has waaaay too much butter in it. I think it should probably read 1 STICK of butter, not 1 CUP. Mine was a gooey, soupy mess that went into the garbage. What a waste of ingredients, very disappointing.

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SHELTON463

Cooking Level: Expert

Living In: Wyandotte, Michigan, USA

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Reviewed: Nov. 20, 2006

I LOVE this recipe...I've made this the last 3 Thanksgivings (and also to impress a cute boy...totally worked) and it has gotten rave reviews. I'm not a huge pie person, but I LOVED this. It is so rich and delicious. I changed a few things - I omitted the nuts and 1/4 c. butter and used a large-sized graham cracker crust (because I hate pastry crust.) TIP: Many people complain that the chips sink to the bottom. With about 20 minutes left to cook, I just dropped about 20-30 additional chocolate chips on top of the pie. These didn't sink and made it look like a giant chocolate-chip cookie. Way cute...

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ASHTRASH

Cooking Level: Expert

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Reviewed: Jul. 25, 2006

this is good (good enough to rate well!), but when they say rich, they mean it. this is so rich, in fact, we probably won't finish it ourselves, and it will get passed on to the boys who work with my husband. likewise, i probably won't make it again any time soon ... but only because it's just too much, which isn't always a bad thing! i used about 1/2 cup more chocolate chips, and no nuts, just because i didn't have any. had to cook it an extra few minutes, too, but that's just my oven. i'd omit most of the salt, as well.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 27, 2006

Quick! Delicious! I used 2/3 c Smart Balance in place of butter and never missed any flavor. Will DEFINITELY make this again! Thank you!

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BRITTLUCK

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 2, 2006

This pie was better than that served at a local upscale cafe. I did cut the butter in half like other reviewers suggested. I also added a half cup of coconut flakes. It was delectable and I will certainly be making it again soon. Thanks for such an awesome recipe.

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NCLDSMOM

Cooking Level: Expert

Home Town: Clifton Park, New York, USA

Living In: Winston Salem, North Carolina, USA

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