Reviewed: Jan. 1, 2012

Sorry, I just don't like the mix in this recipe. No one that tried it, liked it. Just not our thing I guess.

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Reviewer:

MARY DOMAZ

Reviewed: Apr. 29, 2011

Really easy to make. After I read the other reviews, I split the recipe into two pies. I topped it with whipped cream, chopped pecans and caramel. So Good!

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Reviewer:

BizzCanCook

Cooking Level: Intermediate

Living In: Auburn, New York, USA

Reviewed: Jan. 8, 2011

been making this pie since Hector was a pup. In Kentucky it is called "derby pie" and made every May for the race & parties.

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Reviewer:

cactusflower

Cooking Level: Expert

Home Town: Shelbyville, Kentucky, USA

Living In: Ashland, Virginia, USA

Reviewed: Nov. 24, 2010

More like a gooey brownie with sugar pecans on top. so yummy, and super easy!

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Reviewer:

brookenelson

Cooking Level: Expert

Living In: Bountiful, Utah, USA

Reviewed: Jan. 12, 2009

I made 1 and 1/2 recipes. I made 2 beautiful pies and did not run over the sides. I did not measure my pecans, I just placed them in a circular pattern on top of the pie. It bubbled up enough that it coated the pecans. Yummy. I also used some dark chocolate wafers that I had lying around, approx 1 cup. Again, Yummy.

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Reviewer:

Joanne

Reviewed: Dec. 24, 2008

This is too much filling for a 9" pie crust, had filling left over. It was more of a chocolate chip pie rather than a pecan pie and overwhelmingly sweet. If you are wanting a traditional pecan pie flavor with a hint of chocolate, this is definitely not the recipe to try. Possibly use half of the chocolate recommended for this recipe.

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Reviewer:

JLB

Cooking Level: Expert

Reviewed: Dec. 24, 2006

This pie is easy to make and bakes up beautifully, but it's just too sweet for our palates. If you love chocolate, and have an awesome sweet tooth, don't pass this one up.

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Reviewer:

JULIAGULIA3

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Dec. 1, 2005

I tried making this pie for Thanksgiving and it was flop. I followed the recipe and the top of the pie burned (not the crust) and the inside wasn't even cooked. I was very disappointed.

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Reviewer:

Nana

Reviewed: Mar. 21, 2005

You need to bake it longer than 50 minutes if you want it to set. I have made this a few times and people love it, but I've learned to cut the sugar by a bit, cut the chocolate chips to 3/4 C, increase the pecans, cover the crust edge with foil and bake for approximately 65 minutes.

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Reviewer:

bahogan

Reviewed: Nov. 28, 2004

There was so much filling for this pie that it overflowed in the oven while it cooked. I suggest using a deep dish pie crust. I used less chocolate then called for and it still overpowered the pecan taste. My family said I should just call it a chocolate pie. The pie was so rich I felt my heart racing minutes after eating it. I LOVE rich desserts but this one was too much.

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4 users found this review helpful