This is a delicious-tasting pie. I adapted the recipe for a deep-dish pie so multiplied the recipe by 1 2/3, and used a combination of dark cocoa powder and semi-sweet chocolate chips. I used the 'Butter Flaky Pie Crust' recipe on this website for the crust. Since I was baking in a thick Le Creuset ceramic pie plate, my baking time was far longer at 1.5 hours! I covered it after 25 minutes in the oven because it was already quite brown and even then, the pecans around the edge of the crust, after covering, were borderline overbrowned. During baking, it puffed up beautifully to nearly 3 inches, and it still seemed a little soft in the centre when I turned off the oven, but I figured it would solidify as it cooled. The texture and taste of the pie was fabulous. As others have mentioned, there is a subtle yet distinct chocolate flavour. The next day when I sliced it, it had indeed solidified, although there was still a little tiny bit of liquid oozing out from the filling.
Was this review helpful?
4 users found this review helpful
This is a delicious-tasting pie. I adapted the recipe for a deep-dish pie so multiplied the...