Reviewed: Jan. 31, 2012

Great tasting pie but too sweet for our liking. Next time, will definitely reduce the chocolate quantity to half or even just a handful. I've seen other recipes where they just add a handful of chocolate chips on the bottom of the pie and then pour the mixture. Thanks anyways!

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Reviewer:

Randa82

Reviewed: Nov. 25, 2011

I followed the recipe exactly and this pie was excellent. After reading all the suggestions to melt the chocolate, I decided I didn't want to do that bc I wanted chunks of chocolate throughout, so I left the chips alone, like the recipe says. The only issue I faced was cooking time. The center was essentially still liquid after 50 min so I covered the pie in foil for another 15 min and it was done. I brought this to Thanksgiving and it was a HUGE hit with my family.

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Reviewer:

Krista

Cooking Level: Intermediate

Reviewed: Nov. 16, 2011

I made this yesterday and followed the instructions almost exactly. I took heed to other reviewers and reduced the chocolate chips to 1 cup and the light corn syrup to 3/4 cup. But I mixed everything together just like it says to. Baked 50 minutes then let it cool. We ate it semi-warm and it was ok. The next day, after the pie has chilled in the fridge all night, it was delicious! Definitely make this a day ahead and chill it overnight before serving. The chocolate chips stay whole and do not melt but, since it's a crunchy pecan pie, you don't seem to notice. I also used 1 1/2 cups pecans... yum!

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Reviewer:

cookingforfun

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Reviewed: Aug. 29, 2011

Excellent. Melted the butter and chocolate prior to adding. Baked at 350 for 50 minutes, then covered with foil at 375 for 15 minutes and was perfect. This is very "chocolatey" and I would not change a thing in regards to proportion.

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Reviewer:

Calli

Reviewed: Apr. 27, 2011

The best, my husband's favorite and he is hard to please. loved it !!

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Reviewer:

jmcgee220

Cooking Level: Intermediate

Home Town: Woodmere, New York, USA

Living In: Marion, Illinois, USA

Reviewed: Feb. 13, 2011

i love this recipe. it's very easy and i've done it about five times. I usually put the chocolate chips in there the way they are, but one time i tried melting them first and mixing it with the filling. I think i prefer the whole chips in there.

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Reviewer:

clundy118

Reviewed: Jan. 21, 2011

This pie is amazing but definately for the chocolate lover! It is extremely rich and I thought the flavor got better after it sat for a few hours.

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Reviewer:

kaylanholley

Cooking Level: Intermediate

Reviewed: Dec. 28, 2010

The taste was yummy. However, I followed recipe exactly and it overflowed while baking. Thank goodness it was on a cookie sheet, b/c it was alot of overflow. Also, the top got a little over done and I didn't even bake as long as reccomended. This pie is fabulous with vanilla ice cream!

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Reviewer:

blessedmom

Cooking Level: Intermediate

Reviewed: Dec. 24, 2010

I cooked pie for 65 minutes and it still didn't get done in the center. The edge of the pie was overcooking so I had to stop the baking process. Ended up with a pie that was hard on the edges and runny in the middle. The actual taste wasn't too bad though. Just a little too sweet for my taste. I melted my chocolate with the butter and maybe that's what messed the baking time up. Also, it needs something other than store-bought pie crust. It was just too overwhelming. Update: ok....after the pie sat overnight, it set up a bit more and the taste is fantastic. I could eat it all before company arrives!

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