This was great didn't change a thing. I only had 2% milk and it turned out fine.Have even used skim before with no problems.

This was OK but didn't turn out great for me. I didn't have vanilla so I wonder if that would have made a big difference. It would've been good in a sweet crust, i didn't like it with a normal flaky crust. It was too dull for me. I won't make this again.

YUM! this was delicious. I made it exactly according to the recipe and it is definitely my new favorite.

Okay, we have 5 girls in this family. Need I say this is a KEEPER!!! Rich, and oh so SINFUL! I always make this at the holidays, with Valentine's Day the finale. If you love chocolate, you WON'T be disappointed!!!

My family loved this pie. When I finished cooking the chocolate and tasted it I didn't think it was that good but after chilling it was delicious. We did scoop Cool whip on top and that was great.

This was the BEST!!!I took the advice from others and used 2 cups 2% milk and 1 cup 1/2 and 1/2. I boiled it alittle longer to make sure the sugar was disolved and used a chocolate cookie crust. I read about people saying to use whole milk but I had no problem with 2%. Just take your time and alittle bit more boiling isn't going to hurt. Mine didn't run or ooze. It was so thick the first piece was a pain to get out. I let it sit in the fridge for about 24 hrs. My family loves chocolate and not one said it was "too chocolaty". Topped with cool whip when served and with 11 people the whole thing was gone that night!! Thanks for the wonderful pie.

This pie came out really well. It is very rich, and very sweet. I would recommend cutting back on the sugar just a little. Other than that it was great.

This was the easiest pie to make. I served it at a family party and recieved many compliments. I didn't change anything and it came out perfect.

I thought this pie was a little more work to make than it sounded, but it is worth it! The key to getting it to set up right is to use whole milk and one egg white in addition to the 4 egg yolks. I also let it boil for a few minutes longer than the recipe called for. Do not attempt to cut the pie for at least 24 hours. I left mine in the fridge with the saran wrap on it for 24 hours, and when I cut it, it was perfect. Use a really sharp knife too, that will help. I also used the Ghirardelli 60% chocolate chips, because I love really dark chocolate, and it was terrific! I will definitely be making this again.

Very tasty pie! Got rave reviews from all! Actually very easy to make. If anyone felt it was too thin, they did not cook it long enough. Served with homeade whipped cream and a few mini morsels on top. Lovely dessert!

Absolutely delish, and, clearly, since myself was involved in the making of it, it's fool-proof! My husband wanted a chocolate pie for Thanksgiving, and was surprised when I actually made this one from scratch instead of simply putting pudding in a pie-shell. I used milk-chocolate chips instead of semi-sweet, and the end result was a pie that had you groaning "I SOOO full" after one slice . . . even as you reached for another. Milk chocolate chips makes for a much richer tasting pie, and it might not be for everybody that way, so caveat emptor. I used a Pillsbury Pie Shell, because I have no luck with pastry, and it went perfectly with it -- very airy and flakey. Thanks a ton for submitting this fun and easy recipe that only LOOKS hard to make.

My husband made this for Thanksgiving and it was absolutely divine!! We topped it with real whipped cream and it just melted in your mouth!!!

This is such a creamy and good pie! I had no trouble with the filling setting. It was PERFECT. I love the "double chocolate" taste! I got MANY compliments at Thanksgiving dinner.

good flavor but too rich.

I have been wanting to make a homemade chocolate pie for some time now and thought this was the recipe. I followed it exactly and it was awful. I was surprised because most of the recipes I use from this site are great. I was disappointed with this one. First off, it didn't set at all. When I cut into it, it oozed all over and it looked terrible. Second, it had way too much vanilla. I had a feeling when I was adding it that it was going to be too much and I was right. I guess I will have to continue my search for a good chocolate pie recipe. Sorry.

I was trying to replicate an old family recipe that has been lost. I substituted 4 squares of baker's semi-sweet for the chips and kept one of the egg whites to stiffen it a bit, but otherwise stuck to the recipe. Delightful. I recommend melting the chocolate in a half-cup or so of the milk before combining. And if you don't have whole milk, you can use 2 1/2 cup 1% and 1/2 cup cream.

loved this pie. I used Ghiradelli 60% bittersweet chocolate and semi sweet chips and the family was even licking the pan as soon as I poured in the shell. This will move into the recipe box.