The filling is as a chocolate pie be. Rich, thick, deeply chocolate. It MUST be strained before you put it in the shell because it gets lumpy very easily. THen, when you apply the meringue and DONT BAKE IT, it becomes a sloppy, drippy, sticky, nasty mess. Who doesn't bake a pie after you add the meringue? I had doubts about this recipe buy my rule is you make every recipe exactly at least once and THEN you can start making changes. THe recipe says, TOP WITH THE MERINGUE OF YOUR CHOICE. Nothing about baking the pie after that. It was a disaster for the 12 people I had for dinner. The only reason I gave it any starts is because the flavor of the filling is decadent but this recipe needs LOTS of work.
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The filling is as a chocolate pie be. Rich, thick, deeply chocolate. It MUST be strained...