My family and I did not care for this pie. As stated, there was a tart taste to the filling. We prefer the traditional chocolate flavor. Not really anything bad about the pie, just didn't care for it.
Okay, I made the pie. I found the texture was perfect. I got a firm filling by cooking it just a tiny bit longer. The richness was off the scales. It was a bit too rich for me. In my former career I was the baker for a restaurant. I will use the recipe again but cut back to 2 ounces of chocolate instead of 3.
Wonderful Pie, I was so pleased with the results. DH had requested this to go with Easter Brunch and everyone raved about it and the rich, creamy chocolate flavor. I left out the chocolate in the meringue as I was afraid of what it'd do to the whites - but next time will diffently try it. I followed another reviewers suggestion regarding doubling the cornstarch for a firmer pie and it couldn't have turned out any better. Thanks Elaine for a recipe that I'll be using from now on.
This filling is really tasty. I used dark chocolate and substituted fat free half and half for the buttermilk. Because of this substitution, the pie didn't set as firmly so next time I'll try doubling the cornstarch to see if that helps. The taste was great, and went well with the chocolate wafer crust I prepared it for.
I made this for Christmas dinner. My sister and cousin said it was too chocolatey... How is that even possible?? :-) My husband and I liked it very much. I've tried it on both my own regular pie crust and a graham cracker crust and I prefer the regular. Thanks for submitting, Elaine.