Reviewed: Nov. 29, 2009

Excellent Thanksgiving treat! The only change I made was to use Splenda Blend instead of sugar, following the conversion chart on the Splenda bag for amount to equal 1 1/3 cup regular sugar. Well, I also went the Cool Whip route instead of meringue based on preference of my "audience," but the chocolate base of this recipe is fantastic. My only qualm was that the recipe gives no indication of time needed to thicken the chocolate mix or bake. I estimated that it took 6-7 minutes for the chocolate to thicken, and I didn't bake for more than 15 minutes (had no meringue to brown so no real visual cue for when it was done). Another reviewer had an excellent tip, to use a handmixer to mix in the butter and really smooth out the chocolate.

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LEMURONE

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Reviewed: Oct. 17, 2009

I tried out this recipe with no modifications. When I cooked the pie filling in a saucepan, I stirred constantly, cooked it on a medium-low flame and achieved a beautiful non-lumpy mixture. I had no problems with the meringue (although 6TB sugar is way way too sweet, 3 or 4 will be much better). The problem is, the pie never set. It baked about 20 or 25 min at 325 and even though I knew it was still liquid, the meringue was clearly done. The pie filling itself is way too sweet, even for my sweet tooth. Honestly, just too much sugar. I'm not going to give up on it though. Next time, I'm going to 1) cut back on the sugar both on the meringue and the pie filling and 2) use cornstarch to thicken the filling.

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RedStar

Cooking Level: Beginning

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Reviewed: Oct. 7, 2009

I have made this twice now,the second time I added a teaspoon of vanilla flavoring which enhanced the chocolate flavor.Either way,it's delicious.

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smittie

Cooking Level: Expert

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Reviewed: Sep. 14, 2009

This is a great recipe but I doubled the cocoa, added a heaping tablespoon flour and 1 cup water since it was too sweet for my taste. Also a pinch of salt increased the flavor. With these changes it made 2 pies (not deep dish)and was outstanding!

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Phyll

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Reviewed: Aug. 15, 2009

Whoever gives this pie less than 5 stars has made a mistake in preparing the pie. The texture is creamy and it is not too sweet. I have been searching for years for a recipe that would rival my mothers'cooks recipe and I have finally found it. The only exception is that Mom's cook used REAL whipped cream (not sweetened with any sugar) instead of meringue.OUTSTANDING. Also,be prepared to sit or stand awhile and stir the filling on the stove while it thickens up. Towards the end you might want to have a whisk handy to avoid any lumps.THIS IS A TRUE SOUTHERN RECIPE.

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Big Mamma

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Reviewed: Dec. 1, 2008

Great pie. I've been trying to find a recipe like my mother-in-law's thick fudgy chocolate pies. This one is GREAT. Beautiful pie.

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Linda

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Reviewed: Jun. 13, 2008

I am a baker as in that is my profession. This pie was way too sweet. You could use half the amount of sugar and it would be much better. It is strange in texture. It is like a thick hershey syrup. If I make this again, I will half to make a few revisions.

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jkdodie

Cooking Level: Expert

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Reviewed: May 11, 2008

very good with a nice consistency. Followed the recipe as written. I agree with some reviewers who suggested that filling might be a little skimpy so next time I will either prepare double or 1 1/2 times recipe.

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GOSTREAKS

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Reviewed: Feb. 25, 2008

i made this pie w/o the mirangue. very good. but the already baked pie crust might be a bad idea b/c it got a little too brown. add more cocoa use less sugar. however we ate it warm w/ peanutbutter and whipped cream....yum!

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brandie

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Reviewed: Nov. 26, 2007

The texture was horrible. It was like thick frosting similar to fudge...but not fudge! The flavor wasn't bad, but I just couldn't handle the texture and neither could my guests. I followed the recipe exactly. Maybe it would have been better to fold in whipped topping to lighten the texture.

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BEKNJEN

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

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Reviewed: Nov. 16, 2007

This was an excellent chocolate pie! Very good flavor and didn't run when cut! I did modify it just a little. I added a tsp of vanilla, I used two extra tbls of cocoa and I melted 1oz of unsweetened chocolate when I added the butter (I used 2 tsp of butter instead of 3 tsp of marg which gave the flavor more depth). I baked the pie late last night and by this morning I noticed that 1/2 of the pie was already eaten, but then we are chocoholics! You can't go wrong with this recipe!

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Robyn P Follis

Cooking Level: Expert

Living In: Sulphur Springs, Texas, USA

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Reviewed: Aug. 8, 2007

This pie was fantastic. I actually doubled the recipe and I accidentally used egg whites in the recipe and it still turned out wonderfully. I did not use the recipe for merangue and did bake the pie for about 30 mins. I will certainly make this again! Thanks for such a great recipe.

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KRISSA09

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Reviewed: Jul. 21, 2007

awesome!!

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STEPHENSGIRL

Cooking Level: Expert

Living In: Fayetteville, Tennessee, USA

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Reviewed: Apr. 9, 2007

MONDO-BEYONDO-MEGA GOOD!!!!! This is the only chocolate pie we'll ever do again!!!!!! We doubled the recipe, added a couple extra tablespoons of coco powder. During the cooking, it goes from thin liquid to gelatinous mess is a flash! YIKES! But, based on other reviewers (THANK YOU!) we didn't panic because we knew we could thin it out with the addition of the butter and a little blending with the immersion blender. Once we did that it was a masterpiece! The taste of this pie is AMAZING! So fudgy and chocolately! Thank you so much for this recipe, it's awesome!!!!!!!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Feb. 2, 2007

My husband said this was a "sticky" chocolate pie. He must prefer a pudding like chocolate pie. If that is what your looking for, this is not the recipe. This recipe is very rich and fudge like. With that said I gave it a 3 because my kids loved it. If your looking for rich and fudge like, here it is. This was very easy to make. I took the other reviewers advice and added a couple extra teaspoons of cocoa.

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mindee

Cooking Level: Intermediate

Living In: Slater, Missouri, USA

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Reviewed: Jan. 14, 2007

I consider myself to be a pretty good cook and have made numerous recipes from this site and others but, this pie was horrible! The consistency was far from velvet and the flavor was not good. In my opinion, if you're looking for an easy chocolate pie stick with the good old-fashioned pudding pie.

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NYCOOK12

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Reviewed: Nov. 25, 2006

Made this recipe for Thanksgiving. It was a hit. I will made it from now on.

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RLAWYER

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Reviewed: Nov. 20, 2006

This pie is so good the only thing I changed was I added I tsp of vanilla and used whip topping and a store bought crust wow so good thank you I will make this often

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harperfamiy

Cooking Level: Expert

Living In: Plano, Texas, USA

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Reviewed: Oct. 19, 2006

This pie is rich and wonderful. I have made it a few times now and it is my husbands favorite. My tip would be to cook the filling until it is like thick pudding - that is the way I like it. My husband likes it cooled in the fridge overnight.

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