Reviewed: Dec. 30, 2008

This pie is very good and very rich. I replaced the 2 cups cold milk with 1 3/4 cup Half n Half and 1/4 cup skim milk because that is what I had. I will make this pie again.

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Reviewer:

Living In: Arnold, Missouri, USA

Reviewed: Dec. 22, 2008

This recipe is okay if you like easy desserts with instant boxed ingredients (Cool Whip, Instant Pudding, etc.). I brought this pie to an office function, and while the pie disappeared, I wouldn't make it again. Very, very sweet and artificial in texture and taste.

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Reviewer:

Mtnshelby

Cooking Level: Intermediate

Reviewed: Dec. 4, 2008

absolutley the best I have eaten, I would give it 8 star if possible.

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Reviewer:

darlene4022

Cooking Level: Intermediate

Reviewed: Oct. 27, 2008

This pie was WAY too sweet. With a LOT of modifications, the sweetness could be tamed down.

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Reviewer:

kaf

Reviewed: Sep. 14, 2008

Decided it sounded pretty rich so I bought small pot pie tins and made my own chocolate graham cracker crusts for each one. For the peanut butter filling I used about 6 to 6.5 oz. of the cream cheese, added about 1/4 cup sugar, and also mixed in about 5 chopped up mini reeses peanut butter cups. With the pot pie tins it made five mini pies, one for my boyfriend and I to share, and several to give away to my lucky neighbors. These freeze well for about 3-5 days, after that they start getting a little too frosty. Make sure to bring them out of the freezer about 10 minutes before serving. I will definately be making this recipe again!

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Reviewer:

busybunny

Reviewed: Aug. 5, 2008

Delicious and rich! I followed the recipe as is, but substitued low fat/fat free for most of the ingredients. It still tasted great. Can't imagine how decadent it would be with the real thing!

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Reviewer:

SAMAGGIE

Cooking Level: Intermediate

Reviewed: Jul. 15, 2008

This pie goes first at our family's pie night.

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Reviewer:

Sherri M.

Cooking Level: Beginning

Home Town: Ogden, Utah, USA

Living In: Logan, Utah, USA

Reviewed: Jul. 2, 2008

WOW!! This was SOOO good. Will make again!!

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Reviewer:

Rinnie

Reviewed: Jun. 25, 2008

This was so easy & it is so delicios! (But, I must warn you all that it is a bit on the rich side)...I followed this recipe exactly except that I used 1 cup of milk & 1 cup of half-and-half to make the chocolate layer. This helped it be more custard-y & a little less like just plain-old-chocolate-pudding. Love this recipe...will make again! :D

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Reviewer:

CookinginFL

Cooking Level: Expert

Reviewed: May 26, 2008

Easy and decadent. What could be better. I opted to make this in a springform pan and used a graham cracker crust recipe from this website. Super good and everybody loved it.

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