Perfect chocolate custard pie recipe. I suspect that those reviewers who had texture issues had trouble with bringing the custard together. You must temper the eggs by slowly adding hot chocolate mixture while beating rapidly, otherwise, they will start to cook and you will end up with a rubbery custard. This custard can also end up runny if you don't cook the eggs enough after returning to the stove top. If you have a candy thermometer, bring your mixture to 170 degrees. If not, make sure the mixture coats the back of a wooden spoon so that if you drag a fingertip through the mixture the spoon retains a clean line for several seconds.
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Perfect chocolate custard pie recipe. I suspect that those reviewers who had texture issues...