Chocolate Pie

“I am a true chocolate pie lover.I cooked the pie as directed using one deep dish 9″ pie pan and a ready made refrigerated pie crust (next time I will make it with my own crust).The filling sliced very well and yet it was creamy and delicious.I made the meringue using the 2 egg whites from the eggs used in the filling, adding 1/4 tsp of cream of tartar and 3 tbsp of sugar, and then baking at 400 degrees until golden.Over all very good.”

“I JUST made this this morning. It comes out thick and VERY CHOCOLATELY.. didn’t need to add extra chocolate.. as a diabetic, it’s too sweet to me, but in general, it’s a super easy pantry dessert and it tastes rich!!Great surprise on this snowy day for DH and DS.amberngriffinco”

“For the fantastic flavor and texture, I highly reccomend this pie. However I (like others) saw that it wasn’t going to thicken like it should. My can of evaporated milk was 2 oz. more than this recipe called for, so I stirred some cornstarch into it, and poured it into the boiling filling w/ some chocolate chips to keep the chocolate flavor from thinning out. Worked like a charm.”

“Fabulous!! DH is a true chocolate pie fanatic and he said THIS is what it should taste like! The pudding is so silky and chocolatey. The only reason I didn’t give it 5 stars is because my pudding didn’t want to thicken very well. I kept wanting to add another Tbls flour ut resisted the urge. It did, eventually thicken, it just took SOOOOO long!!GREAT recipe however, thanks!!”

“I used my two egg whites for the meringue. It made a thin layer. If you want thicker use four egg whites. the pudding was AWESOME.”

“I too was confused by the milk ingredients.I went with 1 cup of milk along with the can of evaporated milk.Seemed to work OK.I used three egg whites for the meringue but I think I could have simply used the egg whites from the eggs called for in the recipe.”

“Rich and Creamy!I made it just the way it is here, except I used dark cocoa because that is what I had on hand. I was a little confused about the milk, the way it is written, but it worked out great!”

“Excellent creamy pie!I, too, only got one pie out of this – and an 8 inch one at that.The shell was filled to the rim, but that’s usually how I do mine.I wasn’t sure what the (mixed) was in the directions, but just added another cup of milk along with the evaporated milk and hoped for the best.Guess that was right.For a perfect pie, be sure to make a whipped cream topping.I would have made meringue, but had some meringue-a-phobes here for Thanksgiving, so will use the whites with an additional whole egg for an omelet to serve them this morning!Thanks for sharing”

“Very good pie!”

“Very good pie! 2 thumbs up, one is mine and one from Pops, I did use 3 egg yolks because I wanted 3 egg whites for the meringue and didn’t want to waste an egg yolk :), other than that I followed the recipe. A definate keeper.”

“This was a great pie recipe! My mother in law put me in charge of chocolate pie this year with instructions to find the Chocolate Royal Pudding Pie recipe (which used to be on the box but isn’t anymore?)- Well, I had already purchased Jello brand pudding and was going to make it per their instructions, but just didn’t really want to.. I really wanted to do one from scratch.. Sooo, I did this one, and I am so glad I did! I got rave reviews for it.. I used refrigerated pie crust, and put it in for about 7 mins (per another reviewer’s tip) – and then put in the chocolate and meringue.. (btw, I did make the Jello brand pie the next day and it was not nearly as good.. it was runny..) So thanks so much! I’ll be making this again!”

“My husband, the chocoholic around here, just loved this pie. I did it with a graham cracker crust, and whipped cream instead of meringue. It was a hit. Thanks!”

“I cooked this pie using a cheesecake crust and it was perfect. I also used the tips given in Deise’s review. Thanks alot guys :)”