Reviewed: Aug. 26, 2009

This recipe has been in our family for many years now! It is always requested at holidays!!! I add a teaspoon of vanilla to the cream cheese mixture and I make the pudding according to directions on the package. You must follow the directions in this recipe to get the best crust!!! Pecans are a must! Absolutely delicious!!! For the one review that said it was runny and needed to be kept in the freezer, the only possible explanation I could have is that they used the whipped stuff in a can...not "COOL WHIP"...it makes a big difference. The stuff in the can does not hold together. I've tried it!

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NICKPICK

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Reviewed: Apr. 4, 2009

Always have my family rate recipes and this one was a 9.5! Can't go wrong with the recipe. The only thing i did differently was use some graham cracker crumbs in the crust mixture and made my own whipped cream (always better than store bought). Yummy!

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CrdsGrl

Cooking Level: Expert

Home Town: Hobbs, New Mexico, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 4, 2009

Wow!!! Great recipe and really easy! It tastes like it's from a restaurant. I read other reviews, but made no big changes other than using two 4oz boxes of pudding instead of one 6oz box. Consequently, I changed the milk amount to 1 cup. I think the pudding is supposed to have a very thick consistency for flavor and to help the pie hold shape. I used a spatula and my fingers to spread the pudding layer. The best part by far was the crust! I didn't have pecans so I used mostly crushed walnuts with some macadamia nuts and pecans too. Fabulous and Easy!! I will use this crust for many other pies to come! My only complaint is that there was no estimate of time for browning the crust, so I had to check on it repeatedly. It ended up taking around 40 minutes to brown in the middle.

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Carlee

Cooking Level: Intermediate

Home Town: Lexington, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 16, 2009

Excellent - this is so easy and everyone loves it! Thank you!

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evanston96

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Reviewed: Jan. 2, 2009

Very Delicious! I will definitely be making this again! The crust was what made it outstanding! Be warned that it does taste more like a cheesecake than a pie, but it was still delicious.

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Melzee

Cooking Level: Expert

Home Town: Watsonville, California, USA

Living In: Pacifica, California, USA

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Reviewed: Oct. 25, 2008

The flavor of the pie is great, but it doesn't hold well at all. I had to put it in the freezer overnight to get a decent firmness. Before I did so, every slice toppled over, and the whipped topping literally oozed out like liquid all over the pie and plate. It NEEDS to be put in the freezer, not the refrigerator.

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JocelynEva

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: La Quinta, California, USA

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Reviewed: Oct. 4, 2008

Very easy to make and good.

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mtyler24

Cooking Level: Beginning

Living In: Lafayette, Louisiana, USA

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Reviewed: Mar. 24, 2008

Great chocolate pie. I made a graham cracker crust instead of the nut crust, but it was still great.

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tammy

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Feb. 26, 2008

This was an excellant recipe. I did add the teaspoon of vanilla to the cream cheese and I made the pudding at directed on the package. I also used a graham cracker crust instead of making my own. And put chopped pecans on top. It was very easy and very delicious!! I also added another box of pudding for an even fuller pie

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Danielle O

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

This pie is the best pie I have ever eaten. My family begs me to make this for every get together. My mom wants the recipe for her Birthday party tomorrow. A++++

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Chasidy

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Reviewed: Dec. 26, 2007

Very good! My son asked for this pie for Christmas dinner--he really loved it. I took the advice of others and used 1 1/3 cups milk for the pudding--and this was a perfect consistency for the chocolate pudding. I also added vanilla per the suggestion of others to the cream cheese mixture. The only problem that I had was the crust stuck to the bottom of the pie plate--I used a glass plate so maybe that was the problem.

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SilverGirl

Cooking Level: Expert

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Reviewed: Nov. 27, 2007

I added 1 1/3 c milk to the pudding and it was so thick the mixture worked its way all the way up my beaters. Next time I will add more milk and some sugar to the crust. But overall, this was pretty good.

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too hot in the kitchen

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2007

Everyone loves it...it looks so nice....I hate to tell them how easy this pie is to make--and how hard some of the non-favorites were!

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thegrape

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Oct. 22, 2007

I would say this definitely makes too much for a 9" pie pan. I had to remove some of the cream cheese layer to make it fit. I will make it in a 9"x13" pan next time. It is also very rich, but still a good dessert.

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jeholmes

Cooking Level: Intermediate

Home Town: Queen Creek, Arizona, USA

Living In: Springville, Utah, USA

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Reviewed: Oct. 18, 2007

I LOVE this recipe. My mom has been making it for years. The perfect pie. Wonderful.

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sltaylor31707

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Burleson, Texas, USA

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Reviewed: Mar. 30, 2007

Great recipe. I was looking all over for this recipe and am so glad to have found it! I use real whipped cream instead of Cool Whip (I think it tastes better plus you're not eating whipped corn syrup!)

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Princess of her Castle

Cooking Level: Expert

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Reviewed: Feb. 26, 2007

Yum Yum! I made for a friends birthday and she loves it. I used sugar free chocolate pudding...it was all i had and it still was good. The crust was a titch hard to cut with a fork. I would not cook as long the next time..maybe until the crust was light light brown. thanks!

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Melis'

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

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Reviewed: Jan. 2, 2007

I followed this recipe exactly as written except I used a store-bought Oreo crust. I can understand that using less milk in the pudding mix makes for a thicker chocolate, however it was almost impossible to spread over the pie without breaking into the cheese layer below. I am not sure if reducing/eliminating the confectioner's sugar would mess up the bottom layer's consitency, but the bottom of the pie was too uncomfortably sweet to enjoy. I might make this again with some changes.

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Holton7

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Reviewed: Dec. 24, 2006

Must have been a typo, do you know what you get when you add 2/3 cup milk to 5.9 oz of chocolate pudding? a whisk full of !! it should read 2 2/3 cup milk. dont you test theese before you let them be posted?

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Drew O

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Reviewed: Dec. 9, 2006

This was a great pie although next time I think I will go with a Graham cracker crust. I really didn't care much for the pecan crust.

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MOMDAD4KIDDIES

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