Reviewed: Nov. 27, 2009

I love this recipe, but I use a chocolate crumb crust! It really makes a difference

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reddeni

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Reviewed: Oct. 10, 2009

This is a great, easy recipe. I added a dash of cinnamon to the mix.

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teacupped_mouse

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Reviewed: Jul. 12, 2009

This pie is good and very easy to make. I did use a frozen unbaked pie shell and cooked at 300 for 50 minutes and it came out perfect. It is a very very fudgy moist pie, almost has the texture of a brownie.

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krsmarie

Cooking Level: Expert

Home Town: Jacksonville, North Carolina, USA

Living In: Hohenwald, Tennessee, USA

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Reviewed: Oct. 23, 2008

Mmmmmmmm...yummy! i love this pie! but i added 3 eggs instead of two. also, i added the white sugar and melted butter first then i added 3 eggs then i added vanilla extract then i added cocoa powder than i added the flour. and then i added a hand full of semi sweet chocolate chips! i also didnt prebake it. but i baked it at 3oo degrees F. for 45-60 mins.

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mangogirl

Cooking Level: Professional

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Reviewed: Jul. 6, 2008

I made two pies at once. I used store bought deep crusts, and baked them for 10 minutes instead of the directed 15+. I mixed the sugar and melted butter first, added and mixed the eggs, added and mixed in the vanilla, added and slowly mixed in the cocca, and finally added and mixed in the flour. I used the amounts given in the recipe exactly. (just doubled) I had to bake these two for 52 mins. I am glad I used the Deep crusts, because the filling baked all the way up to the top of them. I let them cool completely, then topped with coolwhip, and sprinkled the top with mimi morsels. They turned out beautiful and were awesome pies! This recipe is a keeper! *Update* I made this without melting the butter first and it ruined the recipe. Melted butter is a must!!!

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spoiled

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Reviewed: Dec. 22, 2007

My family has been making this pie for years with two small changes. 1-Melt the butter and 2- Dont pre-bake the crust but rather bake at 300 degrees for 45-50 min and it turns out beautifully without the crust being overdone. My husband can eat half of this pie by himself!!

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ZEBRAKEPER

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Reviewed: Dec. 21, 2007

First, this was not nearly enough filling for my 9" pie crust. I also had to bake it way longer than it said. It never really did firm up inside. it was really gooey. I ended up throwing it away.

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Barb

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Reviewed: Nov. 23, 2007

What a great recipe!! The only thing I changed is I added 3 eggs instead of 2. It held up really well and did not crack or collapse like other recipes i have tried.

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lauren83

Home Town: Greenwood, Mississippi, USA

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Reviewed: Oct. 13, 2007

Wow! Dark and dense and absolutely delicious! I reduced the sugar to 3/4 C. The pie was absolutely gorgeous, quite rich, and got rave reviews from hubby. Will definitely add this particular pie to holiday gatherings! Thanks for sharing!

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UNCgal

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

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Reviewed: Aug. 31, 2007

Great chocolate pie and I also like the fact it is milk free. Extremely easy to make.

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SHEREL

Cooking Level: Expert

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Reviewed: Jul. 24, 2007

I chose this recipe b/c I was looking for a dairy free fudge pie for my mom's B-Day (she's allergic to dairy). The only additions I made were making the 3 TBS of cocoa powder heaping instead of level and added 1 1/2 tsp. of vanilla extract and it turned out deliciously!

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Li

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2007

This fudge pie was just what I was looking for. I saw another recipe just like this one on this site but it added chocolate chips. That would be way too rich. As has been stated, this is like a gooey brownie. And it is necessary to serve with ice cream or whipped cream or at least a tall glass of cold milk. When it bakes there is a crust that forms that is sort of crunchy. It's good. I followed the directions and had no problem with it setting after cooking for 27 min. The only complaint I had was that the fudge layer was very thin. I would have preferred a much thicker pie. I will double the fudge next time I make it. My DH says it was a little too sweet for his taste.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 13, 2007

SoSoSo GOOOOD If you like a brownie that is not cooked all the way you will love this pie. I have been looking for this recipe for a long time. It is my husbands favorite. Thank you for the recipe, I know that I will cooking this a whole lot. God bless you :)

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MMJNANA

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Pell City, Alabama, USA

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Reviewed: Feb. 3, 2004

This had an off taste to me. I'm not sure if it was the actual pie or the fact that I had a cold. The rest of the family gobbled it up in one day, so I guess it must've been pretty good. It didn't completely fill my pie shell, and it looked really weird, too. I might try this again, not sure.

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Jan. 21, 2004

This is like no pie I've ever had. A nice departure from chocolate creme, my usual favorite. I mixed the filling in the food processor. The top of the filling forms a nice crust, sort of like a creme brulee. Tonight I ate a slice plain but it would be fabulous with whipped creme and maybe even some berries.

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Amy L

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Reviewed: Jan. 8, 2004

My family absolutely loved this recipe, as well as my co-workers. This pie made a great dessert for the company Christmas party. I used my mixer to beat the ingredients and came up with a different, fluffier texture. It was great! To keep the crust from getting too done you could use the rim of an old pie pan. Just cut everything off the pan but the rim and place it on the crust when it has reached the desired level of golden!

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TKSASYMOM

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Reviewed: Dec. 12, 2003

This recipe was wonderful. I recieved an A+ on my pie that I turned in.

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ALKERJLW

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Reviewed: Nov. 9, 2003

Just a suggestion for those brown crust edges: wrap edges in tin foil during second baking (when it's filled with brownie). Fool proof and very professional looking...and tastier!

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Lulu

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Reviewed: Jun. 30, 2003

This is like a brownie filling in a pie crust. It is very rich, and has a very interesting taste. I served it topped with whipped cream. I think it is better after it has been chilled and has firmed up a little. Per the earlier reviews, I first creamed the sugar and (softened) butter, then beat in the eggs and vanilla, and finally added the dry ingredients. I had to bake it much longer than indicated - probably closer to 40-45 minutes. Next time, I would barely bake the crust before adding the filling. The edges of the crust got a little dark, since the pie had to bake so long. Next time, I might try to add mini mint-chocolate chips to the batter before baking. Yum!!

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Caroline

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Reviewed: Feb. 11, 2003

This is an absolutely wonderful pie! Yes, it does taste like a rich, moist and gooey brownie. You'd never imagine that the brownie flavor goes so wonderfully in a pie crust, but it truely does. Topping this slice of heaven with a scoop of vanilla ice cream is a must. My family and I were a little leary of the initial "looks" of the pie, but the taste proved to be worth the (next to no) effort that was put in to making it. I suggest creaming together the butter and sugar, then adding the eggs and vanilla. Once combined and smooth, add in the dry ingredients a little at a time. You can't go wrong with this recipe.

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GUMMIWULF

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