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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DCJ131

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Anderson, South Carolina, USA

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Reviewed: Nov. 29, 2008

This was very good! I baked it for 40 minutes and it set wonderfully. I'll be saving this recipe!

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Caitlin

Cooking Level: Intermediate

Home Town: Hubbardston, Massachusetts, USA

Living In: Riverton, Utah, USA

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Reviewed: Nov. 28, 2008

Very good. I will make it again.

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RDRABEN

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Reviewed: Sep. 27, 2008

Just tried this in my 8X11 glass pan and made these into bars. Pie crust made using same portions as a nine inch deep dish pie. Since the filling completely covers the crust, I bake the crust about 15 minutes first. I took the advice of some of the other reviewers and used sliced almonds instead of pecans. Lastly, I subtracted about 10 minutes from bake time. So easy and so delicious! You won't be disappointed.

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mtoyne

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

OMG!!! I never had anything like it in my life, and just figured that since I had the ingredients on hand, I'd give it shot. WOW! It will now be THE pie when I make dessert. Thanks sooo much for a quick and delicious recipe! 10 stars!

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Kathy

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Reviewed: Sep. 1, 2008

There will be no left overs from this recipe! Excellent and very easy. Enjoy and thank you!

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LynCocks

Cooking Level: Expert

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Reviewed: May 25, 2008

This is a killer pie -- literally, but possibly worth every calorie. I made it as written but added about a half teaspoon of cinnamon, which we liked. It's also super easy. It will be hard to even consider baking any other kind of pie after this. Thank you, GRAYJETMAN.

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ROSEP47

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Reviewed: May 18, 2008

This was a very good, rich pie. I took it to a cookout and everyone flipped for it.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: May 15, 2008

This was GREAT! Says 12 servings, we only had 5 HUGE servings.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Apr. 28, 2008

I really enjoyed this pie. I did use margarine instead of butter--it was all I had and I just didn't want to wait! I used a combination of milk and semisweet chocolate chips in the filling. At 40 minutes I thought it was way too gooey, but I didn't want to bake over the suggested time so I took it out against my better judgment. I didn't enjoy it at first, but by the next morning it had firmed up while still maintaining just the right amount of gooeyness. I microwave a sliver for 15 seconds and serve it with a scoop of ice cream--it's heavenly!

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Apr. 24, 2008

as a native North Carolinian, I'm making this my signature pie. It was wonderful! I was really proud to serve this at a dinner party. Everyone loved it. I started out with small slices, but nearly everyone wanted a second piece.

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Tricia

Living In: Mineola, Texas, USA

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Reviewed: Apr. 11, 2008

This recipe is amazing! Only major change I made was using sliced Almonds instead of Pecans... made it more like an Almond Joy too (i dont care for Pecans). I got rave reviews on it and served with good Vanilla Ice Cream is just a perfect combination. Next day I nuked the slice for a few seconds to heat it up and had with more ice cream and it was just as good! I am DEFINITELY making this again when I have choc-a-holics coming over. Its easy, looks nice, and tastes heavenly!

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LISKAGIRL

Cooking Level: Expert

Home Town: East Meadow, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 12, 2008

It's pretty bad looking but tastes great, but not a fancy dessert. I would do it again but add whipped cream on top and a graham or animal cracker crust to make it taste better.

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chantel

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Reviewed: Jan. 2, 2008

sooooo yummy! I made this for Christmas. I nearly ate the whole thing myself. A little rich but sinfully good!!

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kendallsmom

Cooking Level: Expert

Home Town: Skipwith, Virginia, USA

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Reviewed: Jan. 1, 2008

Like eating fudge in a crust!!!

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LARISA330

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Reviewed: Dec. 20, 2007

Fantastic. Wonderfully rich and delicious!

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heymeliss

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Dec. 10, 2007

Wow is this awesome. So sinfully rich and gooey. If you're a brownie lover this is definitely for you. I followed the recipe almost exactly except I only added 1/2 cup of nuts because I'm not a huge nut fan. This is great with cool whip or vanilla ice cream. I bet this is good even without the crust. I will be making this again very, very soon.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 26, 2007

Wow, I was a little skeptical at first, thinking that this would be way to rich, but it is perfect. Served warm, topped with vanilla ice cream, it is just heavenly!

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