Sinfully Delicious Chocolate Pie Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: May 18, 2003
This recipe is similar to one I used to use from the Better Homes and Gardens cookbook -- but they stopped publishing it because of the raw egg content. Of course, I lost the recipe I had! It's a great recipe. I use a graham cracker crust instead of the regular pie shell. And, the more expensive, finer sugar IS better -- otherwise it can be a bit on the grainy side. Thanks! :)
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Reviewed: Jan. 25, 2003
Oh, man! Is this pie ever amazing!! I whipped up three of them for a party, and two of them were eaten before DINNER was served!! It is vital that each egg be beaten for at least five minutes... I actually beat mine for closer to 6 minutes because I have a KitchenAid mixer to do it for me. If you have one, use it. I also used Ultra Fine Sugar so that it would be that much creamier... this is a great recipe! Truly!
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Reviewed: Aug. 10, 2002
So Delicious! Beating after each egg is essential, it changes the texture completely. A friend suggested that I use superfine sugar next time to make it even smoother.
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Reviewed: Mar. 3, 2001
This is my Husbands Favorite!!!
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Cooking Level: Professional

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 15, 2000
best ever!!!!!
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