By shimmerchk on April 09, 2004
Photo by shimmerchk
Photo by shimmerchk
"This is the ultimate family favorite desert. It is my Aunt Norma's specialty and I remember getting so excited to go to her house for Thanksgiving or Christmas and feast on this pie. I added the melted white chocolate and dark chocolate drizzle to "fancy" up the looks of an otherwise unattractive pie. But once you taste it, you won't care what it looks like. The baking is a little fussy in that the time varies with your oven and knowing when to take it out is tricky. If you bake it too long the filling will cool and harden, if you don't bake it long enough the filling will be soupy. Its done when the top looks dry and the outer portion is set while the center still shakes a little bit like custard. NOTE: The filling is actually a tad underbaked in my photo, the optimal texture is a little more dry, I should have baked it for a few more minutes but nevertheless it tastes MARVELOUS either way!"
Serving Size: 1 (123 g)
Servings Per Recipe: 8
"This pie is AMAZING! It is my new holy grail chocolate pie recipe. I made it with Bakers Unsweetened Chocolate and I can't imagine how much better it would be with higher quality chocolate. The pie reminds me of a molten chocolate cake but in a pie. Decadent and oh so delicious. I cook mine until it cracks on top that way I know it is set well and the center still is ever so slightly soft and gooey. I didn't even add the drizzle on top. I will make this pie again and again. My husband is hard to please when it comes to desserts and this dessert even made him come back for seconds, thirds, fourths...lol. Thanks Ernie!"
"I made these as tarts and the recipe adapted beautifully! The filling was so smooth and stood out even with so much crust with the tart. I did use a high quality chocolate as recommended. This has replaced my favorite fudge pie recipe that I used for years."
"Wow! If your looking for an easy, decadent pie, this ones for you. I had to bake mine for almost 40 minutes until the center had set up but we just cut it up and it was amazing, Had the folks over to dessert and they wanted to know when we were making it again. Thanks!!"
"Yummy! Rich & delicious - like every dessert should be!! I baked for about 40 minutes because I wanted to make sure that the pie set. Then I was worried that I overbaked it. But, it turned out great - firm yet smooth & soft. I served with Cool Whip to cut the sweetness but would still suggest cutting the pie into 10 or 12 slices."
"You will NOT believe what happened to me, my stupid timer malfunctioned! ON PIE THAT TIME IS IMPORTANT!!! So, I guessed. It needed more bake time, which I realized, after it cooled, and I had cut into it. The flavor is fab, and I am going to try again, probably tomorrow. I will let everyone know, how I do."