Reviewed: Nov. 11, 2008

This is a very easy and delish recipe. My family and friends loved it. The leftovers I had will go into mini pie crusts.

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Reviewed: Aug. 30, 2008

My husband and sons DEVOURED this pie! It was incredibly simple and quick, and I've been instructed I now need to make two at a time, not one. I used a Hershey Bar with almonds, an orea crust and as recommended by another member topped it with mini chocolate chips. I also had leftover pie mix but just threw it in a glass and stuck in the fridge...it didn't last long. :) Thanks for posting...definately a keeper!

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vocalbabe

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

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Reviewed: Aug. 28, 2008

This pie is amazing! It tastes like a fluffy delectable candy bar. I didn't have any problems with it setting. I used dark chocolate and whipped the cream to stiff peaks before combining it with the chocolate. Huge hit for me!

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HISTORYGIRL04

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 17, 2008

Fast and Easy but if you like chocolate I would melt 2 bars per pie not 1.

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Laurinm7

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Reviewed: Mar. 17, 2008

Simple and delicious!

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jmvl79

Cooking Level: Intermediate

Home Town: Ewing, New Jersey, USA

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Reviewed: Nov. 19, 2007

I followed the recipe exactly, and as others have noted, it didn't set well until it was chilled overnight. I used Lindt creamy milk chocolate, and the taste was almost identical to melted ice cream. A fun little pie, but nothing special. I am using it as an eggless recipe for Thanksgiving for my allergic 1 year old. The kids will love it!

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deggiesmom

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2007

This pie is very rich and fluffy, easy to make and it comes out great every time. I've tried experimenting with different types of chocolate. Dark chocolate is my personal favorite. I use a pastry crust in a deep dish pie plate and the amount of filling is just right. Be sure to let the melted mixture cool really well before folding in the heavy whipped cream. Also, it seems to set much quicker when I use semi-sweet or dark chocolate rather than milk chocolate. This pie is also great when made with white chocolate and fresh raspberries.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Jun. 21, 2007

I mixed the whipped cream mixture with the chocolate, milk, and marshmallow mixture instead of "folding" the whipped cream into the marshmallow mixture. This kept the pie from being fluffy. I realized my mistake so I put the pie into the freezer and it became a delicious cold treat. It was like eating an ice cream pie! I recommend it for those that like ice cream cake/pie.

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crazy4food

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Reviewed: May 20, 2007

awsome - so fluffy and rich

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VERANOLYN

Cooking Level: Intermediate

Home Town: Alfred, New York, USA

Living In: Cheektowaga, New York, USA

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Reviewed: Apr. 19, 2007

Delicious! I always have just a little too much filling for the pie crust, but that's ok. I also let it chill in the refrigerator overnight. Definite keeper!

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LORLOR80

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Living In: Rock Island, Illinois, USA

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Reviewed: Apr. 7, 2007

Like other people have noticed, the pie does not set in the specified amount of time, but the un-set gooyness sure tasted great! I put the recipe into a purchased oreo pie crust and covered it with banana, blueberries, strawberries, raspberries, and boysenberries. It turned out beautiful and tasty!

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Melinda Anne

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Reviewed: Feb. 16, 2007

I found this recipe in one of the Reiman publications (don't remember which magazine now), and it's really good. For whatever reason, though, I always have leftover filling. I've garnished this pie with mini chocolate chips. I've also used semisweet chocolate (usually in the form of chocolate chips) instead of the bar with almonds.

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MURIA

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Reviewed: Jan. 31, 2007

This was simple awesome! It was incredibly easy to prepare and turned out beautiful. My husband commented that it had the texture of "fog" because it was so thick and creamy. The flavor was great. I will definately be making this again.

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OTTOS2

Cooking Level: Expert

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Reviewed: Jan. 8, 2007

This pie was absolutely delicious! I made it in no time and it disappeared just as fast! Only thing I would recommend is to refrigerate MORE than 3 hours... when I cut into it, it was still VERY soft. I would recommend 5 hours, or overnight to make sure it is set up right. I did this and it set up beautifully. ALso remember to use heavy WHIPPING cream instead of HEAVY cream... the heavy cream was too filling

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