By alligirl on February 26, 2009
Photo by awalde
Photo by awalde
"This recipe was given to me by Judy B. Pruden many years ago. I have always enjoyed it; it is rich and chocolatey!"
Serving Size: 1 (90 g)
Servings Per Recipe: 8
"Rich and chocolatey is right. I loved how simple it was to mix up. I think I would cut back on the sugar next time, maybe by a 1/4 cup. Thanks for sharing the recipe."
"alli - my kids LOVE you! I have been ordered to make this again - fast!"
Thanks a lot for your delicious cake. My family and my children (as me) liked it very much.
For the children was very important to cut it in equal parts...nobody had the right to have more...
Thanks a lot (done for Please Review My Recipe tag game from October 2010)"
"Sooo Good! Used refrierated pie crust dough. Will definetly make again.Thanks for posting! Made for 123 HIt Wonders."
"I made this for my SO on 6/21/09 for " Father's Day " and I'm so sorry that I waited till now to rate this. I made the recipe as written, except I got lazy and used a store bought crust. This is a very rich and delicious pie that will be made, but not too often ( since it's so rich ;) ). Thanks for posting and, " Keep Smiling :) ""
"Alli - this is WONDERFUL and such a delightful dessert! I did cheat and used a chocolate graham cracker crust as a base. It is such a quick and fabulous dessert that set up perfectly! I'll be making this one often for sure!! Made for 123 Hit Wonders."
"What a great chocolaty , creamy pie. It almost taste like an undercooked brownie. TDF. I took it to work and everyone raved about it. Made for the Bev tag May event"
"This is wonderful! I used phyllo pastry dough for the pie crust and it was great with it too. The chocolate's so decadent, so fudgy, I just love it! Thanks for a fabulous recipe! Made for Spring PAC 2009."