Reviewed: Jul. 24, 2012

This was very tasty! I used dark chocolate chips instead of milk chocolate bar and it was very good. Super fluffy and super easy to make. My husband likes more of a pudding cream pie and this is more of a chiffon, but he said it was very delicious.

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Reviewer:

Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

Reviewed: Jun. 22, 2012

Delicious! I was worried that it wouldn't be fluffy because my pie wasn't as fluffy looking as some of the pictures, but I was wrong. It was light and fluffy and delicious!

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Reviewer:

LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

Reviewed: Jun. 12, 2012

This recipe is the perfect combination of simple and delicious. Also, since it doesn't need to be baked, it's perfect for summer desert. I microwave the chocolate mixture and use a cup of semisweet chips instead of the chocolate bar. I also add crushed Oreos if i have them and use an Oreo crust. I love love this recipe!

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Reviewer:

katluvsdogs

Reviewed: May 8, 2012

This came out to be a nice consistency and tasted great. I put a layer of chocolate ganache on the top (melted chocolate and whipping cream). This really added a better chocolate flavor and a richness to the dessert.

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Reviewer:

ESHIPLER

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Reviewed: Mar. 26, 2012

I followed the recipe as written with the exception that I used 7 oz. of milk chocolate chips rather than a chocolate bar. Other than that I followed as written, and used 1% milk. I sprinkled additional chips on the pie once it firmed up. It was excellent. People raved. I also baked a premade shell, it was fantastic and fairly easy. I would definitely recommend and make again!

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Reviewer:

alonamac

Reviewed: Mar. 11, 2012

Good recipe. I used half semi and half chocolate but will definitely use all chocolate next time. Semi was too bitter for us. I let this set up in the freezer for 30 min and it held up well. I would like to try andes mint chocolate chips next time for grasshopper pie!

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Reviewer:

Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

Reviewed: Feb. 12, 2012

I have made this twice in the last 2 months. It does not last. I have read the other reviews and disagree with using unsweetened chocloate as the mixture is the only sugar used and comes out perfectly. Thanks.

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Reviewer:

Mike

Cooking Level: Intermediate

Home Town: Arnold, Missouri, USA

Reviewed: Feb. 1, 2012

This is my husbands favorite thing I make! I like to make it exactly like the recipe just top it with some choclate chips. I prefer the oreo crust, but the graham cracker crust is great too.

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Reviewer:

Liz

Reviewed: Jan. 8, 2012

I must admit that this recipe made me nervous. I have made mousse from scratch, and this is not mousse. However I decided to give it a try, and it was great. I used milk chocolate chips instead and added an eighth of vanilla extract. I put it in the freezer for 3-4 hours and it set up nicely so I can't imagine 3 hours in the fridge being enough time. A yummy treat that I will make again.

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Reviewer:

Burtnee06

Reviewed: Dec. 18, 2011

The only change I made was to use regular Hershey's chocolate (no almonds). It was very easy and turned out great! I would eat it with cool whip or whipped cream.

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