Reviewed: Feb. 27, 2010

Crust was too dry to roll, had to use 150% of recipe amount of shortning to make it pliable. Otherwise it was like hard dry brown sugar. Filling was wet; the crust strips on top all sank. didn't care for the chocolate chips.

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Reviewer:

JGio

Reviewed: Jan. 2, 2010

Great recipe -- loved the sweet taste, not as sweet as I thought. The only problem was there was enough ingredients for 4 pies.. Next time I will cut in 1/2 (or pay attention to the number of Servings - lol)

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Reviewer:

DMENENDEZ

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Cooking Level: Intermediate

Home Town: Hauppauge, New York, USA

Reviewed: Jan. 2, 2010

This pie was excellent! Now, I am a fanatical chocolate lover and think that chocolate is wonderful on anything. However, both my boyfriend and I agreed that this recipe might be better WITHOUT the chocolate...however, it was still delicious. I had a bit of difficulty with the crust. I'm not sure what I did wrong, but I had a terrible time rolling it and getting it into the pan without it cracking and breaking...it just seemed dry when I was trying to roll it out. But the taste of the crust was wonderful and different than pre-made crust, so I wouldn't substitute it. It's actually sweeter than premade crust.

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Reviewer:

Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

Reviewed: Jan. 2, 2010

This is the best - just like what my Grandmother used to make!!! Made this for dessert on New Years' Day - the family loved it!!!

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Reviewer:

Teresa

Reviewed: Oct. 23, 2009

Amazing pie! I love the soft sweet flavor until you bite into a chocolate chip. Delicious! All that I can recommend is not to make it as a deep dish pie because it take too long to cook and the crust either gets too stiff or it burns.

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Reviewer:

Johnny

Cooking Level: Intermediate

Living In: Provo, Utah, USA

Reviewed: Oct. 18, 2009

This was absolutely delightful! The flavor of this reminds me a lot of English custard, as well as in texture to a small degree. My boyfriend and I made it for a dinner party with some of our friends and it was enjoyed ( and eaten right up) by everyone. The one downfall is the amount it makes. We made one 9 inch and one 7 inch pie and still have enough mix to make probably two or possibly three more 9 inch pies. So if your not looking to make pies for the masses, I would suggest halving it!!

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Reviewer:

Jess

Cooking Level: Intermediate

Living In: Provo, Utah, USA

Reviewed: Apr. 24, 2009

I only made half the recipe since it made so much! My husband loved it! I used splenda in place of the sugar and used pre-made pie crust. I also used the sugar free chocolate chips and chopped them up into smaller pieces before adding.

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Reviewer:

jailhousecook

Cooking Level: Intermediate

Reviewed: Apr. 16, 2009

This recipe is perfect just as it is - everyone raved about it. I have had many variations of this, but by far this is the best. It does make a lot so you definitely have to use deep-dish pie pans or you will have too much. It is very filling, so next time I may cut this in half.

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