Reviewed: Jan. 24, 2007

I made this for Thanksgiving and only used 3/4 cup of chocolate chips and my aunt said it was the best pie she has ever had. She still talks about it.

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4 users found this review helpful

Reviewer:

ESOTO

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

Reviewed: Dec. 31, 2006

This is NOT a traditional pecan pie so if that is what you are looking for, the addition of flour in this one makes it more cakey. BUT still awesome! My 4 yr old and I added 1/2 the sugar as suggested by other reviewers and we also made it in a square pan with graham cracker crust and cut into bars with each bar topped with a 1/2 pecan - it got rave reveiws from the crowd - definetly one to try out! Happy Cooking!

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4 users found this review helpful

Reviewer:

Sam

Reviewed: Dec. 27, 2006

This pie was a bit too rich for my liking. It took alot longer than the designated cooking time so be aware that you may need to cook it for quite a while.

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1 user found this review helpful

Reviewer:

JAZZTER

Reviewed: Jan. 15, 2006

This is a pie I only dare make once a year because I will throw down with anyone trying to get a piece of it. (The best strategy is to let me eat a couple pieces and I'll be on such a sugar high I won't be conscious of what's going on around me.) This recipe is a definate keeper, although I found I had to cook it for 50+ minutes.

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2 users found this review helpful

Reviewer:

andrewfairley

Cooking Level: Intermediate

Home Town: Lake Forest Park, Washington, USA

Living In: Bothell, Washington, USA

Reviewed: Dec. 31, 2005

Yummy! True it is VERY rich, so you cut 16 slices and get to enjoy it that much longer. I had a similar pie at a national chain restaurant, and this pie is every bit as good. This recipe is a keeper.

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2 users found this review helpful

Reviewer:

CMW1UT

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

Reviewed: Aug. 21, 2003

When I made four of these pies for my college house of about twenty-five people one night, I earned the nickname "Dessert Goddess." While the praise was rather overly effusive, this is a great pie. VERY, VERY rich though -- it needs vanilla ice cream or quite a bit of whipped cream to cut the chocolatey goodness a little. I'll definitely make it again.

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13 users found this review helpful

Reviewer:

KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

Reviewed: Nov. 28, 2002

I wish i would have read the reviews before baking this. Definitely too sweet. Also, too much chocolate, it overpowers the pecan's flavor, i would probably go with 3/4 c of chocolate, if not a 1/2c. very good and very rich, but try your own variation.

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20 users found this review helpful

Reviewer:

AIRBUSWIFE

Reviewed: Oct. 18, 2002

Although this went well at the bake-sale I took it to, the 2nd one I made for home I thought was too rich. I think next time I would make either a chocolate pie OR a pecan one but not one with both things combined.

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9 users found this review helpful

Reviewer:

JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

Reviewed: Aug. 3, 2002

Good recipe; very, very rich! I cut the sugar in half, added 1/4 cup coconut, and baked at 325 for 1 hour and 15 minutes. Fabulous!

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17 users found this review helpful

Reviewer:

FIGURESKATER

Reviewed: Feb. 21, 2002

Great the 2nd day. So rich, it goes a long way. Need to bake about 30 min. longer than recipe and give plenty of time to let it set. Over all pretty good.

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12 users found this review helpful