I tried this and it was way to sweet the sugar was over wellming

Made this pie today. Great recipe except it is too sweet for my taste. I'll try using less sugar & a more authentic cocoa next time(rather than store brand).Not sure why people complained about thickening- I had no problem . I stirred with a whisk , left alone for about 30 secs. then continued whisking. Overall good backbone recipe.

It could very well be lack of cooking experience that made this turn out so bad, but I followed the recipe to a T and it didn't work out. I think it was mostly the meringue that tasted so terrible. It didn't set up well at all and had an awful flavor. I may try this recipe again but with a different meringue recipe. Sorry for the poor rating.

I asked my boyfriend what he has been craving and he said Chocolate cream pie. First time I ever made Chocolate cream pie , let alone from scratch. It was a success...delicious and decadent. Add it to my favorites.

I have my mother's recipe which is a pinch of this and a dab of that is similar, but the proportions of this recipe are right on! Thank you for sharing!

This is a great chocolate pie. The only comments I have is to microwave it not heat it on the burner because that takes a very long time. I would also recommend keeping it in the refrigerator for a while because it comes out a little softer than wanted but everyone I know loved it.

Aboslutely AWESOME!! This pie was very easy and tastes great! This was my first time to make a homemade pie from scratch and I will DEFINATELY be using the recipe again!!

After reading reviews, I also doubled the filling and cut back a little on the sugar. It tasted great...more like the filling of a French silk pie. Had to cook it at least 30 minutes, but it was worth the wait.

I was searching for the perfect chocolate pie - trying to make one close to my Mother-in-law's pies. I tried this one and the one titled "Bev's Chocolate Pie". Well, Bev's Chocolate Pie was my absolute favorite. But, this is a good recipe if you like a fudgy, pudding-like filling. I accidentally added the 1/4 cup of sugar to the filling that should have gone in the egg white meringue so the fudgy filling was extra sweet. However, my brother-in-law (who LOVES chocolate pies) absolutely loved this recipe. He kept telling me how this was the best pie he has ever eaten. So, try both recipes and decide which type of filling is your favorite.

the filling for this pie thickened to a point, but never really became the right consistency, the centre was gooey and stickey making the pie almost impossible to cut nicely... followed directions exactly.. maybe i didnt let it cook on the stove top long enough, though it was well over the recomended half hour

No problems making this one. I didn't use a cast iron skillet.

Okay, let me try one more time - getting used to using the small space provided to write the review. The pie I ended up with came out like LauraKE's -- a gooey runny mess. I guess I didn't cook the filling long enough. I was just afraid it was going to burn or thicken on the bottom of the pan ( I don't have a cast iron skillet -- used a 2 qt saucepan ). I was going to cut into the pie right after I browned the meringue, but the filling wasn't set then. Let it sit in the refrigerator for four hours. The only difference was it was a chilled gooey mess after four hours. I've made a chocolate pie before and it came out fine. I checked that recipe and the thickening agent (cornstarch - a larger amount ) thickened it fine. I guess if I attempt this again, I will keep the mixture on the heat longer until it is the thickness of firm pudding. Well, the meringue came out ok . . . . I would also cut back on the sugar in the chocolate mixture. I would be comfortable using just 1/2 a cup. Guess all these other people who loved it knew how long they had to cook it and what the filling was supposed to look like before it went into the pie shell. I may try this recipe one more time to be fair.

Just like my grandma used to make. I lost the recipe but now I have one.

This is just like the pie my husband's grandma used to make years ago. When she died, I got her iron skillet and her hand written recipe that never came out right. I finally found the recipe to do it justice! Takes a lot of patience (about 30 mins to cook the filling) but its a taste of home! Worth every minute stirring when my husband tastes it! I'm the new keeper of "Granny's Chocolate Pie recipe!" I'll never tell that I had to go search the internet to find the "old family recipe!"

Just like my grandmother (90 years old this past October)used to make, but she forgot the recipe and we have been trying to get it right for years. I made for Christmas and every told me to make this pie my standard dish. I made it twice and had to substitute 2 1/2 squares of unsweetened chocolate in one batch and made a very rich chocolate flavor. It does seem to get sticky after sitting for a few days, so don't be stingy with the slices!

This pie was easy to make. But everyone who had a piece complained it was too sweet.

Absolutely wonderful. I followed the advice to double the recipe as I wanted to fill a deep dish pie crust, which it did, perfectly. If you're using a shallow pie crust, don't double. This recipe is a definite keeper!

THIS PIE WAS OUTSTANDING! IT WAS SO EASY AND SO DELISH! IT WAS THICK AND FUDGY AND IT WAS THE FIRST TIME I MADE MERINGUE! THE CREW AT WORK SAID IT WAS DELCIOUS AND IT STAYS REFRIDGERATED WELL!

The taste of this pie was really good, but the filling came out a gooey, runny mess. It did not hold together at all! The meringue took about 15 minutes of beating to form. I may try this pie one more time and bake it longer to see if that was the problem, because doing it exactly like the recipe says it does not work!

Just like my aunt used to make. I love it.