Chocolate Pecan Pie I

"As far as the directions go, I'd give a technical score of 3 stars. There are a few things I would like to add to the directions: Melt the chocolate (at 50% power in the microwave) and add 1 1/2 Tbl...." See more butter in pieces, stirring to blend. Pour the chocolate into the bottom of a 9" DEEP DISH pie crust, and refrigerate. (If you want a more subtle chocolate taste, I suggest cutting it to 1 cup choc + 1T butter for a thin layer in the pie - I'll do this next time). Then in a bowl, beat the sugar and butter first, then add the other things, pouring the corn syrup while you are mixing. Bake in a hot oven on a cookie sheet. I preferred having a soft layering of chocolate under the pecan layer which would be easy to slice hot or cool. Baking: after 50 minutes, the crust was very brown but the center was not set, so I had to cover it with foil. Then it cooked quickly. As far as taste: it was very rich, very sweet, and very good with vanilla ice cream! I can't complain about the richness or sweetness, because what pecan pie isn't? It got the taste test award after Thanksgiving dinner! Artistic score: 5 stars So overall? 4 stars, but now that I know what to do, this will become a traditional pie for holidays worth 5 stars."

"Gorgeous but I advise melting the chocolate and the butter before mixing. I added more pecan (twice the amount stated) and used ready rolled puff pastry. It came out absolutely gorgeous, gooey, sticky..." See more and heavenly! It was a real success. In all this is an extremely easy to do recipe."

"Delicious! I used chocolate chunks because that's what I had on hand and thought it was perfect... very chocolatey! I didn't have the problem of too much filling... I used a Mrs. Smith's frozen deep ..." See moredish pie shell and every bit of the filling fit in to it and none ran over even though I put it on a cookie sheet just in case."