Reviewed: Dec. 1, 2004

Great pie!!! Not to sweet, and really easy to make! I covered the edges of the crust for the first 25 minutes.

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23 users found this review helpful

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Reviewed: Jan. 29, 2005

This is the best!! I had a similar recipe years ago from a great chocolate cookbook that I loaned my daughter (who has to have this for her birthday!) and SHE LOST IT!! Found this and it's better than the original!!! I don't use TO DIE FOR, but this IS!! Everybody wants the recipe.

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19 users found this review helpful

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SALLYMAGGIE

Reviewed: Oct. 26, 2004

I had made a chocloate pecan pie several years ago. I'd lost the recipe, but remembered how good it was. This recipe was just what I was looking for. Good chocolate flavor and very easy to make (even for those who don't normally make pies!) The only suggestion I have is to cover the pie with foil halfway through the baking time so the crust doesn't burn.

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18 users found this review helpful

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ChristinefromMN

Reviewed: Nov. 14, 2007

Quick tip: Use an aluminum pie shield or aluminum foil to cover the top during 1/2 the baking time. This chocolate pecan pie is FABULOUS!! You gotta try it. It is great right out of the oven, but tastes even better the second day. It really hits the spot when you have to have something sweet & rich. Would give it 10 stars if I could! I chopped the pecans up a little instead of using halves. Also, I only had bittersweet chocolate (recipe calls for unsweetened) but it worked out jolly good!

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14 users found this review helpful

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OHSUSANNA

Reviewed: Dec. 3, 2005

be sure to check at minimum cook time. I almost overcooked mine

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12 users found this review helpful

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BOORD

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Los Angeles, California, USA

Reviewed: Dec. 28, 2004

This is the best chocolate pecan pie around. My family members ate it all up. The unsweetend chocolate is a great touch.

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10 users found this review helpful

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Kasey

Cooking Level: Expert

Reviewed: Apr. 1, 2009

Fabulous! I've made many a chocolate pecan pie before, but they all had chocolate chips. Melting the chocolate and mixing in gave the pie an incredibly rich flavor. I doubled the chocolate and was glad I did.

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6 users found this review helpful

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Nov. 22, 2007

I have been looking for an alternative to the super sweet gooey pecan pie that we all grew up with. This is it. I had so many raves that everyone asked if I had more. There are more out on this web site with milk chocolate and semi sweet but this with unsweetened is wonderful.

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5 users found this review helpful

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MOMMYMACHINE

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Madison, Wisconsin, USA

Reviewed: Nov. 26, 2009

It really wasn't a bad pie. I guess I was disappointed because I was expecting a sticky, gooey pecan pie but with chocolate. The pie actually had more of a custard/pudding filling. Again, it was a good pie but the consistency isn't at all like traditional pecan pie.

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4 users found this review helpful

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Hanny Manny

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Apr. 15, 2009

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.

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4 users found this review helpful