I have had other people ask me for this recipie. EXCELLENT!!! I have tried some of the others that are a little more complex, but this one still tastes the best and is the easiest to make.

My family and I enjoyed this rich pie in small pieces. I agree with others, though, that it had too many chocolate chips. Next time I will use only 1 cup.

Great pie and easy to make! I will definitly make this again. Only thing I would do different next time is add 1c of chocolate chips rather than the 1.5c the recipe calls for.

If you love rich desserts and chocolate this pie is for you. I've used chocolate chunks as well as chips and both work great.

I used egg beaters for the eggs & I subbed white chocolate chips for the semi-sweet. Yummy! Because of reviews saying it was too sweet, I cut the sugar back to half a cup & decreased the chips to one cup. Used a homemade pie crust & garnished w/ a dollop of maple-flavored whipped cream & sprinkled that w/ some raw sugar. Fantastic pie...thanks Karin Christian!

This pie was fantastic. I made it for Thankgiving and it was gone by the end of the day. I was very rich but tastefully so. I will be making this again very soon. The filling was a little to much for the pie pan and I ended up leaving a bit out. And I was fortunate for the cookie sheet underneath because it did run over. It took about 5-10 extra minutes to get the center to set and I ended up putting foil around the crust edges to prevent over browning/burning. Thanks for the easy delicious recipe!

I made this pie for my husband, who had never had pecan pie (from a different country), and he decided he didn't like pecan pie after that! This recipe was way too sweet. I made a regular pecan pie later, and my husband liked it. If I make this again, I will reduce the amount of sugar and/or corn syrup and use dark chocolate or baking chocolate.

Very good recipe! This made exactly enough filling for a deep dish pie. Pie was very gooey and had a rich chocolate taste.

Very delicious recipe - wouldn't change a thing. A big hit at Thansgiving. Will be making it at Christmas too!

Gorgeous but I advise melting the chocolate and the butter before mixing. I added more pecan (twice the amount stated) and used ready rolled puff pastry. It came out absolutely gorgeous, gooey, sticky and heavenly! It was a real success. In all this is an extremely easy to do recipe.

This pie is wonderful! It was so easy to make and tasted like a little piece of chocolate heaven. (On a side note however, I always have a hard time telling when they are done, so I ended up baking mine for about an hour and had no problems.)

As far as the directions go, I'd give a technical score of 3 stars. There are a few things I would like to add to the directions: Melt the chocolate (at 50% power in the microwave) and add 1 1/2 Tbl. butter in pieces, stirring to blend. Pour the chocolate into the bottom of a 9" DEEP DISH pie crust, and refrigerate. (If you want a more subtle chocolate taste, I suggest cutting it to 1 cup choc + 1T butter for a thin layer in the pie - I'll do this next time). Then in a bowl, beat the sugar and butter first, then add the other things, pouring the corn syrup while you are mixing. Bake in a hot oven on a cookie sheet. I preferred having a soft layering of chocolate under the pecan layer which would be easy to slice hot or cool. Baking: after 50 minutes, the crust was very brown but the center was not set, so I had to cover it with foil. Then it cooked quickly. As far as taste: it was very rich, very sweet, and very good with vanilla ice cream! I can't complain about the richness or sweetness, because what pecan pie isn't? It got the taste test award after Thanksgiving dinner! Artistic score: 5 stars So overall? 4 stars, but now that I know what to do, this will become a traditional pie for holidays worth 5 stars.

Delicious! I used chocolate chunks because that's what I had on hand and thought it was perfect... very chocolatey! I didn't have the problem of too much filling... I used a Mrs. Smith's frozen deep dish pie shell and every bit of the filling fit in to it and none ran over even though I put it on a cookie sheet just in case.

I really think the chocolate chips should have been melted with the corn syrup and then mixed in with the nuts, etc. The flavors would have blended much better if that had been instructed.

I've never had much success with baking...but this recipe looked so easy...and it was! It turned out very well. A tad too sweet for my taste (I still enjoyed it), and my husband went nuts over it. He kept picking at it until I finally put it away! Next time, I may cut back on the chocolate chips and add a little unsweetened cocoa powder. Between the sugar and corn syrup it's sweet enough. And my advice to anyone trying this for the first time...make your own crust! I used a store-bought refigerated pastry crust and was very disappointed. It was hard and dry. This pie needs a nice, delicate flaky crust. But overall, it was still very good and I will make it again...with a home-made crust!

Very rich and tasty! I found it difficult to cook to a firm center, but no one minded. I also used a graham cracker crust- will use a pastry crust next time.

I'd give this 10 stars if I could. A must for chocolate lovers. How can something so easy to make taste so good? I had a little trouble getting all my filling into the shell. Be sure to place a baking sheet under pie as some of the chocolate spilled over. I also cute my halved pecans in half again to make them bite sized.