Reviewed: May 26, 2012

This was good but I thought the almond extract was completely overpowering. I will definitely make again w/o the almond and see how it is. I didn't have a problem with the pie setting up that some of the other reviewers had.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelli

Reviewed: May 9, 2012

Very good. Should be called Mocha Mousse Pie, as the coffee flavor is pleasantly present. Made 2 pies and they're almost gone! Semi froze them, which made the cutting easier and a more "icecreamy" taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Juli

Reviewed: Dec. 19, 2010

Yum!!! I loved this pie and so did everyone else that tried it! I did leave out the almond extract and it still tasted good. Also, I made the topping the same day as the pie but chilled both overnight then put the topping on the next day. I felt like it was more solid and less messy to cut that way.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

s.e.e.k.

Cooking Level: Intermediate

Reviewed: Nov. 26, 2010

Easy to follow recipe and great results. I used a baked pie crust because I had planned to make a different chocolate pie and then couldn't find the cornstarch. I made the recipe as written except I added one egg and I whipped a full cup of cream and folded it into the chocolate mousse and poured the entire contents into the shell. There was enough left to make two small servings that we tasted a few hours later. I wanted to let the pie set up overnight so it would cut nicely. I am not going to add the second layer and may decorate with chocolate curls.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

ROBINBRADY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

Reviewed: Jul. 24, 2010

Needed to be more firm.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Vanessa B.

Cooking Level: Intermediate

Home Town: Howell, Michigan, USA

Living In: Mount Pleasant, Michigan, USA

Reviewed: Jul. 4, 2010

I really like this receipe, but did make some changes I got from previous reviewer. I used the Oreo Pie crust. The filling is great (add the extra egg white) but I need more so the next time I will increase the ingredients, as I did for the topping, I doubled the receipe, adding the vanilla and added maple syrup, (don't like instant coffee) so the topping came out great, very tasty. To top if off I used Heath chips. Thanks for the receipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Jeanie L

Cooking Level: Expert

Reviewed: Apr. 21, 2010

This pie is INCREDIBLE! I made it to take to a friends for dinner and everyone LOVED it. I wish I could give it more stars!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

brittanylak

Reviewed: Sep. 25, 2009

I always test out recipes a couple of times before I serve them to other people, and I'm going to make this one for thanksgiving, with a few changes: 1) I felt the coffee and the almond flavors were too overpowering, so I left them out the second time. The chocolate is much better when it doesn't have to compete with other flavors. 2) I added four egg whites, instead of three, to the mousse part, to make it more airy. 3) I made my own crust out of chocolate graham crackers. 4) I also added gelatin to the topping to stabilize it, and I doubled the recipe for the topping because it wasn't enough the first time around. The gelatin creates an almost mousse-like consistency to the topping. Add some chocolate curls to the top of this pie and it will look like it came out of a fancy bakery. With these few changes this pie is perfect.

Was this review helpful? [ YES ]
38 users found this review helpful

Reviewer:

KrunkyTheKat

Reviewed: Apr. 9, 2009

This was phenomenal! I made this for the Passover seder we went to (with a special crust) and it was devoured! The coffee really makes the flavor of the chocolate. It was phenomenal! Definitely chill overnight. Thanks for the great recipe!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Rachel

Cooking Level: Intermediate

Home Town: Kendall Park, New Jersey, USA

Living In: Franklin Park, New Jersey, USA

Reviewed: Mar. 15, 2009

This took more time than I thought it would, even using a store-bought crust. Plus, I think a plain whipped-cream topping would be better, less intense. It is extremely rich- not light and fluffy as I was expecting. But everyone liked it!

Was this review helpful? [ YES ]
3 users found this review helpful