Reviewed: May 14, 2008

Made two of these for Mother's Day dinner. On one I used chips and on the other I used semi-sweet baking chocolate. For some reason the baking chocolate pie came out much smoother. Both were very intense chocolate so our chocolate lovers were in heaven! Would make again.

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Maureen in MI


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Reviewed: Apr. 24, 2008

OOOOHHHH MYYYY! How deliciously chocolatey..Tonight for my third helping I def will be making some homemade whipped cream(1/2 cup heavy cream with a few tbsp conf sugar-whipped up nice) to add on top. It is great on its own but I do think it needs a little cream or vanilla ice cream on top. SOOO GOOD and decadent. For a true chocolate lover. Oh..I spent extra and used ghirardelli chocolate for mine which made it so much more fabulous.

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cookiequeen

	Cooking Level: Expert Home Town: Brewster, New York, USA Living In: Dover, New York, USA
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Reviewed: Apr. 10, 2008

Who wants to wait 8 hrs for chocolate pie???? Once the choc. mix is melted put pan in big bowl of ice for 20 min. Then add to the whipped cream mix for about 1-2 min. Also- put in freezer for 2 hrs instead of fridge for 8. Just an awesome pie. Now do I have some patience when it comes to chocolate??? NOOOOO! enjoy

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jennifer


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Reviewed: Apr. 7, 2008

Wow! Incredibly rich but yet light (not meaning calories!) The only change I made was increasing the sugar to a scant 1/3 C since some said it wasn't sweet enough. Adding a dollup of Cool Whip adds some extra sweetness too. Don't sway from the cookie crust, it is a must! I cut into mine after 5 hours and it held up perfectly.

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TRICIA JAEGER

	Cooking Level: Intermediate Home Town: Kenosha, Wisconsin, USA Living In: San Diego, California, USA
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Reviewed: Mar. 18, 2008

Delicious! Also great as S'more Pie - Stir in a whole bag of mini marshmallows (10.5 oz) before filling two graham cracker crusts. (My kids love that there are marshmallows; I love that it extends the recipe so you can share!)

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greulich


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Reviewed: Jan. 29, 2008

This was wonderful! Rich and silky, delicious. I'm not a fan of semi-sweet chocolate so I used milk chocolate. I was also worried with a chocolate crust it would be overkill so I used a regular pie crust topped it with cool whip and chocolate shavings and it was just perfect for me. I loved it and so did everyone at my party.

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Lieucretia

	Cooking Level: Intermediate Home Town: San Antonio, Texas, USA Living In: Gettysburg, Pennsylvania, USA
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Reviewed: Dec. 26, 2007

This pie was so delicious! It is incredibly light but so flavorful!

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Dayna

	Cooking Level: Intermediate Home Town: Homestead, Florida, USA Living In: College Station, Texas, USA
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Reviewed: Nov. 26, 2007

This was a big hit on Thanksgiving. I melted the chocolate chips on the stove because I always scorch it in the microwave. Otherwise, I followed the recipe and it came out wonderfully! This is a keeper!

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engie


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Reviewed: Sep. 30, 2007

WOW!

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nessaiam

	Cooking Level: Intermediate
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Reviewed: Aug. 6, 2007

delicious!! like other reviewers said, it is very rich -- way more than 8 servings. i also might try using darker chips next time, as it was a tad bit sweet for me. everyone who has tried it has loved it though!

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KTBUG418


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Reviewed: Jan. 1, 2007

Chocolate and cream - what's not to love. Served it with a dollop of whipped cream on top.

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Peggy W.


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Reviewed: Dec. 25, 2006

Very good but overly rich. Next time I will serve much smaller portions and maybe add raspberries and cream.

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Amber Pitts

	Cooking Level: Intermediate Home Town: Salem, Oregon, USA Living In: Long Beach, California, USA
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Reviewed: Aug. 23, 2006

Very easy to make, easy to garnish. Really rich, but if you're like me that's not a problem. I thought it was perfect as is, but some people might want something sweeter as it's not particularly sweet. My family loved it. Thanks Holly!

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SMARTANDFUNNY

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Clarksville, Tennessee, USA
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Reviewed: May 25, 2005

if you like a semi-sweet chocolate chip then you will love this. I personally prefer my chocolate a little sweeter. I made the mistake of using plain whipping cream (not heavy) and thought it was going to be like soup, but once chilled it was very puddingy. I put it in a shortbread pre-made crust and topped it with whip cream to cut the chocolate a bit. I also added about 1-2 tablespoons more sugar. It was great! I think I may try it next time with milk chocolate chips. Thanks!

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sweetteeth


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Reviewed: Mar. 26, 2004

Also excellent as mini-truffle tarts! I made a cookie crust using 80 crushed vanilla wafers and 12TB melted butter and pressed that by spoonfuls into mini-muffin tins, baked it for 12 minutes, then filled with pie filling when crust had cooled. Delicious appetizer for parties!

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Jessie

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Los Angeles, California, USA
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Reviewed: Feb. 12, 2004

Excellent!! Easy to make, very rich. Everytime I make it, it is raved about. Cut small slices because of the richness.

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WSMELM


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Reviewed: Mar. 1, 2003

Easy Recipe to follow and make. I thought I could cheat and not let it chill for as long as the directions said...WRONG!!!! The flavor wasn't as intense as when it had chilled the 8 hours!!!! Delicious pie~

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