Reviewed: Aug. 23, 2009

Yum! This was fabulous. I made as is and slightly underbaked. Fabulous. It was great room temp and also great next day stone cold out of the fridge. I will definitely be making this over and over.

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MARYANNEQ

Cooking Level: Expert

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Reviewed: Jul. 4, 2009

My husband and I love this pie! It's delicious and very simple to make!

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Rhonda

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Reviewed: Jun. 19, 2009

YUM! So easy and so good!! Perfect served warm with vanilla ice cream!

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MELANN1977

Cooking Level: Intermediate

Living In: Lewisville, Texas, USA

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Reviewed: Apr. 30, 2009

amazing! made with 9" premade grahm cracker crust and ommited the coconut (added 1/4C extra choc chips) and served with vanilla ice cream. I have made this 2x now and served to company both times with LOTS of compliments! It tastes like the brownie and ice cream served @ applebees!

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Cristina Bec

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Reviewed: Apr. 25, 2009

Too sweet for my husband and I. But I must say it didn't last but 2 days. My 2 daughters like it. Therefore I must give it 4 stars. Otherwise it was an easy recipe to make. Just not a keeper for me. My husband thought it was too much chocolate. We all love the combination of ingredients though. Thanks.

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Lidia

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Reviewed: Apr. 3, 2009

great & super easy. Next time I would underbake it alittle so it was gooey.

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lgebski

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Reviewed: Mar. 30, 2009

This is a easy pie to bake. It is a very rich pie. It is sooooo good !!! This recipe is a keeper.

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SweetToothTiff

Cooking Level: Intermediate

Home Town: Winsted, Connecticut, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Mar. 27, 2009

Wow! A chocolate lover's dream. Very good and rich.

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Annabanana

Cooking Level: Intermediate

Home Town: Connersville, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 27, 2009

I am not a huge chocolate fan, but the additions of the coconut and pecans intrigued me enough to make this! I actually preferred this cold as the chocolate flavor and the sweetness were not as intense. I followed the recipe with the exception of the crust. I crushed thin crispy cookies with melted butter for the crust as a matter of personal preference. Great recipe, would make again, just not often.

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Reviewed: Feb. 27, 2009

Yummy, made as directed and turned out great. It really does taste like a brownie inside a pie crust. I used a frozen pie crust since I had one on hand. I cooked it for 45 minutes since I am using a Japanese convection/microwave all in one ovenn and tends to take longer anyway. Even our guest commented on how good it was. I served either whipped cream or ice cream on top. Easy.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Feb. 27, 2009

I usually don't like it when people change a recipe without atleast trying it once. That being said, I made a lower carb version of this and it was awesome! I used almond meal instead of flour and splenda instead of sugar (i did use some brown sugar) and it turned out very much like a brownie. Now, I gave the recipe 5 stars because had I made it per the instructions-come on, its chocolate so you know its good!

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micsulli

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Feb. 16, 2009

Made this Thanksgiving, along with several other pie choices, and it was the first to go! Great combination of ingredients!

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Feb. 8, 2009

This recipe was great..EXTREMELY sweet..but overall a good pie. I was relcutant to add the coconut but it added a great flavor and texture

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terryslady

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Reviewed: Feb. 2, 2009

This is very good. To make it fantastic...it needs a different crust. Pie crust just doesn't do it for me. I used a shortbread crust: 1 cup of butter, half a cup of powdered sugar and 2 cups of flour. Mix it all together and put into a 9x13 pan and pat it out onto the bottom and up the sides. It will be soft. DO NOT PRE BAKE THE CRUST. Double the ingredients for the filling. Pour it into the crust and bake it for 45 minutes at the 350 temp. This is so ooey gooey good.

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liesh

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Reviewed: Feb. 2, 2009

Whew, I’m salivating just thinking about this pie. I made it over the weekend and it was fantastic! So much for trying to loose a pound or two this year with recipes like these around, ha!

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OStreetGuy

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

I made this last night for company... it is delicious! I used walnuts instead of pecans. It is very rich but thoroughly enjoyed by all.

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Jan D.

Cooking Level: Expert

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Reviewed: Jan. 25, 2009

I had to try this one... I love chocolate! Love every ingredient used to make this. The consistency was closest to a moist in the center brownie. I just thought that the recipe was missing something in the presentation aspect. I sprinkled some powdered sugar and cocoa powder and that helped quite a bit. It is different but it is also very good and very rich.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Dec. 2, 2008

WOW! Tar it is. Too sweet, to rich to busy in the pie. Thanks for the receipe though. It was interesting

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TRISHALEA26

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Reviewed: Dec. 1, 2008

Wow!! This was so very good! I made as directed and came out perfectly. I put in refridge and served the next day. Topped with heavy whipping cream after warming for 15 seconds in microwave. Definitely will make again and again!!!

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