Reviewed: Nov. 10, 2009

I used with a graham cracker, ready made crust. This the second time I made this pie and both times the knife does not come out clean at the end. Just make sure you don't burn the crust and it will set when you put it in the fridge.

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Gina

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Reviewed: Nov. 1, 2009

My knife never came out clean. I ended up cooking it too long. I did use Karo syrup. My husband ate it anyway, but he will eat anything chocolate.

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Gail F.

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Reviewed: Oct. 28, 2009

This is so good! The foil is a must and you definitely need to use a deep dish pie or the filling will be all over your oven. KEEPER!

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lkndll

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Reviewed: Oct. 22, 2009

My husband said that this was the best pecan pie that I have ever made. The entire family raved even though I managed to burn the crust!

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Mama-of-Two

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Reviewed: Oct. 18, 2009

I used dark chocolate chips, 1/2 tsb cinnamon, 1/4 cup dark brown sugar + 1/4 cup white sugar and I think 3 TBS butter are enough.

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Sep. 13, 2009

First time I made this mine also came out 'runny', and I even baked it for 10 mins past the time. I'm wondering if it has to do with the type of pie crust I used. It was a pre-made frozen type, and although the pie crust directions said to fill it while still frozen, I now wonder if I should have 'thawed' it a bit. Once I refrigerated the pie it actually 'firmed up'. At least it is still edible.

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ggrady63

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Reviewed: Sep. 10, 2009

awesome as is!!!

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072705r

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Reviewed: Sep. 7, 2009

A true crowd pleaser. I used a frozen Deep Dish pie crust and just covered the edges with foil. I have made many pecan pies that usually resulted in either a gloppy mess or burnt to a crisp. This was the closest I have ever come to perfection. I am so excited!

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Fredi

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 12, 2009

Yummy! My husband loves pecan pie, and was not too sure how he would care for the chocolate within. But, he couldn't get enough of it. Quick, simply and delicious.

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Anastasia

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Reviewed: May 23, 2009

Absolutely a wonderful pie. For those who find that their pie was runny be sure to use a quality corn syrup, Karo or better. I have used store brand corn syrup and my pies never set up no matter how long they cooked. This may not be the reason yours didn't set up but it's something to check.

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vernie2005

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Reviewed: May 19, 2009

I don't care for nuts but everyone else who has ever tried this pie says it is the best.

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Jenny

Cooking Level: Expert

Home Town: Shorewood, Wisconsin, USA

Living In: Henderson, Nevada, USA

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Reviewed: Dec. 20, 2008

First pie i've ever made and it was a huge hit at thanksgiving! Its hard to eat just one piece its sooooo yummy!

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Victoria156

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Reviewed: Nov. 30, 2008

To die for! By far the best pecan pie I've ever made or had. You can't really taste the chocolate that much, but I think it makes it hold together better. Yum!

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kayhuff

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Reviewed: Nov. 10, 2008

This pie is perfect. I get rave reviews everytime I make it. The foil around the edges is a must. The only thing I change is that I always put it in a deep dish pie crust otherwise the above ingredients run over the sides. I know you will enjoy this pie immensely!

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Michelle Mullin

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Reviewed: Oct. 30, 2008

My Husband made this and he's not a baker. Very easy!! The filling stayed together. Thanks for a different recipe.

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SadieJo

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 29, 2008

I don't know what I keep doing wrong. I have made this recipe twice already. Double checked all the ingredients and measurement. But both times the pie came out way too runny!!!

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Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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Reviewed: Sep. 1, 2008

I am not a big fan of pecan pies but I love this one! My husband is quite the pecan pie enthusiast and he didn't seem to keen on the chocolate part but let me tell you what.. its amazing!!!! I will be making this again.

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LynnieFox

Home Town: Independence, Wisconsin, USA

Living In: Warren, Ohio, USA

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Reviewed: Jul. 13, 2008

I've made the basic Karo pecan pie for over 23 years, but have been trying numerous different pecan pies with chocolate over the past 2 years. I HAVE FINALLY FOUND THE ABSOLUTE BEST!!! This pie is easy to make, browns very easy to make a wonderful presentation and tastes awsome! I made two last weekend for our church dinner and ended up cutting and eating one of them at home, hot out of the oven. Everyone who ate the pie loved it. You can't go wrong with this one. I will definately bake this pie several times a year.

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Dawn Duckett

Cooking Level: Intermediate

Living In: Magnolia, Arkansas, USA

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Reviewed: Mar. 3, 2008

I've made this recipe for years and it's perfect each and every time. It's not too rich and I love the crunch the pecans get after baking in the oven. I wouldn't change a thing about this recipe, it's delicious!

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Alyson

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Feb. 11, 2008

This was very good, but I over-cooked it, due to the instructions. Ignore the instructions that says a knife should come out clean... With the chocolate chips and corn syrup, it will not come out clean even when done cooking. I cooked mine 10 minutes over because I was waiting for my knife to come out clean,(never did) and it ended up a little hard and burnt on the edges. The center was delicious though!

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ALLYPHILE

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Milk Chocolate Pecan Pie

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