Reviewed: Apr. 14, 2012

This is just the pie I was looking for. I've made almost this exact pie a few times in the past... simple ingredients and down-home flavor!! I did cut down on the sugar as per other reviews, but other than that no problems. Tips - For the custard, make extra sure that the yolk/flour/sugar mixture is mixed WELL and cook on med heat while stirring CONTINUOUSLY. If the heat is too low it will take forever and if it's too high it will burn. For the meringue, make sure you get NO YOLK in it, if there is even the smallest amount it will not form. By adding sugar to it, it does take longer to form than without, but the sugar is important for the flavour. Be patient.

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Reviewer:

eutopiaofapril

Reviewed: Nov. 25, 2010

excellent! man it took a LONG time for the custard to set up, but once it did, it was awesome. i chilled my egg whites, mixing bowl, and whisk attachment in the refrigerator before beating them for the meringue and it went much faster for me!

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Reviewer:

megan cupcake

Reviewed: Nov. 22, 2010

Always a hit at my house. Adding a pinch of salt balances the sweetness, and I like the suggestion to add some chocolate chips, but it's not necessary.

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Reviewer:

Rose Anne

Cooking Level: Expert

Home Town: Lexington, Kentucky, USA

Living In: Houston, Texas, USA

Reviewed: Aug. 2, 2010

This is the pie recipe I have been looking for. I recommend making either two recipes or one and a half b/c it doesn't make alot. I add 2 TBLS of butter to the filling when it is still hot at the end. Makes it glossier. It is the perfect filling for Martha Stewart's pate brisee crust filling. My husband and my kids went crazy for it. Will definitely make again. To the critics who complain it was runny, you need to up the heat and wait until it gets pretty thick. Don't let it overcook too much or it will get grainy.

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Reviewer:

stephvaughn77

Reviewed: Jul. 4, 2010

I've never made anything like this before so I was really nervous. Unfortunately we weren't able to eat the end result. The filling was so runny! I wish I had read further down in the reviews about it taking about 30 minutes to thicken. I was so afraid of cooking it too long and having it burn so I'm sure I didn't cook it long enough. I also had to double the recipe for the meringue, which was the only part that turned out right. I let it sit in the fridge for about 4 hours hoping it would set and it never did. I may try adding corn starch to the chocolate also as some one else suggested. I wouldn't recommend this for a first timer, but I will try it again when I'm not under holiday pressure! ***I tried this again on 7/11/10 with no time constraints. I also used the "Double Boil" method. After an hour and a half of stirring I decided to add corn starch. 2 tablespoons later it was no thicker. Then I decided to add Gelatin to it. Nothing. I don't know what I'm missing but I can't get this right! The meringue however was beautiful!

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Reviewer:

Ami Herrmann

Cooking Level: Intermediate

Living In: Arnold, Maryland, USA

Reviewed: Jun. 24, 2010

Overall, I really like this recipe, it has a great chocolate flavor and can be made with things that are always in the cabinet. However, I would like to add, that I also would advise others to double the recipe, as then there is plenty of filling, and I also make the filling in a small pot on the stove, as I feel it is easier that way.

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Reviewer:

smcrask

Cooking Level: Intermediate

Reviewed: Jun. 17, 2010

This pie was so good! We loved the rich silky texture of the filling. Just remember that slow and steady wins the race with the filling. Don't try and rush the process or you will have lumpy filling. Thanks for sharing, Glenda!

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Reviewer:

Liz in Marlin, TX

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Cooking Level: Expert

Home Town: Hobbs, New Mexico, USA

Living In: Marlin, Texas, USA

Reviewed: Dec. 4, 2009

My husband liked this!

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Reviewer:

Hatty

Cooking Level: Expert

Living In: Sulphur, Louisiana, USA

Reviewed: Oct. 21, 2009

SO SO Amazing.

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Reviewer:

Birdiebootie

Cooking Level: Expert

Home Town: St. Albert, Alberta, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Feb. 4, 2009

Delicious!! I used a different recipe for the meringue but the chocolate filling, which can double as homemade pudding, was great. The family raved over it.

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