This pie was delicious!! I left out the bourbon since I made it for a church function. I also followed other reviewers' suggestion and added 2-3 oz chocolate chips as a bottom layer instead of inside the batter. It fit perfectly in a deep dish pie plate and baked beautifully on the 2nd to lowest rack without burning the top or bottom. Next time, I will make a homemade crust using the "Irresistible Pecan Pie" recipe since it is better than the frozen type. Can't wait to make again and try the bourbon version!

Reviewed On: Sep. 5, 2011

This pie was delicious and I'm just starting to like pecans. As others suggested, I added 1.5 tsp vanilla and 1 Tbsp flour to the batter. I baked in a deep dish pie plate on the 2nd to lowest shelf, but had to cover with foil in the last 10-15 minutes to avoid burning the top. Next time, I plan to bake at 325 instead of 350. I baked a chocolate pecan pie at 325 the same night and it came out perfect without having to cover it.

Reviewed On: Sep. 5, 2011

I thought this was a really good cake and that was before any topping. I Love chocolate and cherry together! Since I was unable to taste the full size cake, I made myself a cupcake size... the cake was fluffier that I expected. Changes - I folded in the cherries with the chocolate chips. I also used the Satiny Chocolate Glaze recipe on this site (replacing vanilla w/ 1 tsp rum extract) instead of the ganache simply b/c I knew it would dry semi-hard and I needed that for wrapping it up for travel. I would love to try the ganache next time. Will make again!

Reviewed On: Jul. 18, 2011