Hello delicious. It wasn't really what I was expecting, much better. It was NOT chocolate pudding in a crust. It tasted like an old fashioned chocolate pie. I didn't realize it was for 2 pies though. I filled it to the brim and it spilled over. Probably would have been better if I had used 2 deep dish pie crusts. I also forgot to buy nuts. It was a really good pie without the nuts, but if you like nuts (I do) it would have made it even better. I don't believe in using margarine so I used salted butter (I don't believe in using unsalted butter either). I also couldn't imagine not adding salt to a recipe that had so much sugar in it. I think it did worked out fine. Nice!

Reviewed On: Feb. 27, 2012

OH YUM! It was delicious. Next time I will use a deep dish crust pie crust. I poured the extra into a glass pie dish with no crust and it was also OH SO YUM. It was pretty sweet, which I didn't mind. I can imagine leaving out a little sugar or adding a bit more salt wouldn't hurt. Did I mention it was OH SO YUM. I don't bake often, so I followed the directions and it turned out well. I did toss the extra egg yolk into the batter since I read that someone else did that. I was concerned about scalding the milk. I have burned pudding before so I just kept an eye on it and it turned out well. I was also concerned about scrambling the eggs with the hot milk. I poured a small amount of milk stirred and kept doing that until all of the milk was incorporated. There is a chance that is the backwards way to do it, but all is well that ends well. It also seemed like in my oven, 400 was a little high. It was done a little quick. My oven runs a little on the hot side though, but OH SO YUM!

Reviewed On: Feb. 27, 2012

I made it vegan and it was really good. It had almost a pound cake testure when I was done with it. I really liked it though. I'll make it again and make a layer cake and ice it. I used ener-G egg replacer, plain soy milk, and smart balance light.

Reviewed On: Apr. 25, 2011