This was okay,not great easy to make and filled the sweet tooth

Just pretty good, but the reviewers are right. 1/2 cup of butter is plenty, even with extra chocolate chips. Upon making this recipe for the second time, I've added the Neiman Marcus secret ingredient of espresso powder. I found 2 tsp was good for my taste. Excellent

Very good dessert I will make again.

I made this a long while back and it was delish. I made it again several months ago and completely forgot to add the butter...it came out hard around the edges. Great with vanilla ice cream.

Cut the butter in half and it is great!!!

I have been making this for years. Use toasted pecans and a Keebler shortbread or grahm cracker crust and you will love. Also make sure you let your butter cool, it changes the whole consistancy of the pie.

Fantastic! I made this for Thanksgiving, and everyone agreed - skip the pumpkin pie next year!

Too buttery? Is there any such thing??? I usually omit the nuts, and it's just as good. Mmmmmm!

Delish! I LOVE this pie! I did half the butter as a lot of other reviewers suggested This pie is delicious made with the walnuts! I have also subsituted pecans or toffee bits instead and both yielded amazing results as well so feel free to use what you have on hand!

I made this for our New Year's day celebration dinner and everyone loved it! The only changes I made were to add 1 tsp pure vanilla extract, a shake of sea salt, and I used a little over a half a bag of the mini semi-sweet morsels instead of the regular sized chips, and pecans instead of walnuts. I used the smaller chocolate morsels to avoid having the chips all settle down to the bottom of the pie during baking as others have complained about. That trick really worked! I also cooked it for 1 hour and 15 minutes to avoid it being underdone (too gooey) as some cooks have mentioned. I tried to cut the butter down to 1/2 cup (which was softened, not melted), but when mixing in the chocolate chips and chopped pecans, I could tell the batter was a little too tight so I added in an extra half a stick (1/4 cup) of softened butter at that point. The texture was great, and the pie crust was so deliciously buttery. I originally thought a cookie crust would have been better than a traditional crust, but it really complimented the cookie filling beautifully. We served it with Cool Whip topping, which was wonderful, but vanilla ice cream would have been great too! I remember getting the recipe for this off the back of the Nestle Chocolate Chips bag and making it for my 18th birthday "cake" years and years ago. I don't know why I waited so long to make it again. I'm sure I will be making it often since I've rediscovered this fantastic pie after all these years. Thanks for posting!