Reviewed: May 21, 2012

So much butter I could taste it! Might try again and add one more oz of choc and one more egg substitute, and decrease butter to 3/4 cup.

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betsys

Reviewed: May 18, 2012

THE best chocolate ANYTHING!!! Heaven in a pie pan.

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Linda Dick

Home Town: Collierville, Tennessee, USA

Reviewed: May 14, 2012

Wow! I've never made a chocolate pie like this before, and it turned out great. I would have given it 5 stars, but I did add an extra ounce of chocolate, because, well, the more the merrier! The only word of caution I have is make sure you have a decent mixer. I was using a little single-beater hand held electric, and I swear I almost burnt it out a couple times with all the mixing that was required. I gave it a minute to rest in between adding eggs, but it still got really hot.

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SHEFFY4

Reviewed: May 12, 2012

This pie turned out wonderful! Everyone loved it! It was a very nice dessert to go with the meal! Next time I would put in 1 less eggs, though for those who haven't made this recipe before.

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garliclovespice

Cooking Level: Intermediate

Home Town: Hilo, Hawaii, USA

Living In: Kailua Kona, Hawaii, USA

Reviewed: May 8, 2012

This pie is delicious! I made it as is, however, next time I will definitely halve the sugar as it was extremely sweet.

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princess07cook&baker

Reviewed: May 3, 2012

this is fantastic! my husband ate half the pie in one sitting! if you want it to taste more like the bakers square version i would try adding cream cheese to the frosting

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J.Laboy

Reviewed: Apr. 29, 2012

I followed the recipe exactly, and found it to be just slightly grainy, so I will use powdered sugar next time. The addition I made was whipped 1/4 cup of heavy cream and folded it into the filling when it was done. This pie is out of this world, and in my opinion better than restaurant french silk pie!

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opendoor80

Reviewed: Apr. 25, 2012

This is a wonderful chocolatey pie. Followed others suggestions and reduced the sugar to 3/4 Cup and increased the chocolate to 5 oz total. Used a frozen pie crust as my homemade ones don't turn out well. Definately fill the pie crusts immediately after mixing as the filling will harden in the container you store it in and is unusable. Have made this twice now - both times there was nothing left. Hope I get to taste the next one!! Thanks for the recipe.

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Kathy

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Monroe, Georgia, USA

Reviewed: Apr. 11, 2012

Amazingly rich with an awesome texture. I made for Easter and my family was raving about how great it was and how it was better than Bakers Square!

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muchuckles

Reviewed: Apr. 9, 2012

My great-niece said it all when she tasted this on Easter Sunday, first she hit a heavenly note, then she said, "This is heavenly!" Everyone agreed that we needed to add this recipe to our family's favorites collection. Thank you!

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