This was so beautiful and tasty,it's become a thanksgiving tradition in my family! I never much cared for regular pecan pie but this is heavenly.
The pie is exceptionally beautiful and taste great, much better than traditional pecan pie. Ｉ made it for our Thanksgiving;every one loved it. My family asked me to make it again for Christmas and made it for my friend's Christmas gift.They also loved it.
This was an interesting one to try, but I thought that the espresso taste was a little too strong. I like adding just enough coffee flavor to really bring out the chocolate flavor, but this was just too overpowering. If I were to make this again, I'd cut the espresso content to a third of what the recipe calls for
Excellent, I needed to save time and used a deep dish pie shell. The filling ran over on me a bit, the only reason for the 4 stars. Overall taste is very good, but I think I prefer traditional pecan pie better.
My first pecan pie and I love the chocolate espresso part! So much better than the traditional one.
The only pie to be finished at our Thanksgiving dinner (and there were 4 different pies to choose from!). If you're looking for a pecan pie with a slight chocolate taste - this isn't it. This filling has a brownie-like filling instead of the traditional pecan pie filling and it definitely a chocolate lovers take on pecan pie.
Outstanding; far exceeded expectations and was a huge hit even among those folks who generally are lukewarm or indifferent to pecan pie. It had the perfect texture and perfect blend of flavors. I misread the recipe and used bittersweet chocolate instead of unsweetened; I didn't realize until well after the entire pie had been devoured, to much praise and many requests for the recipe. It was so good that I'm tempted to make it that way every time!
This pie was fantastic, and at the Thanksgiving feast I attended, everyone was crazy for it! While it was somewhat labor intensive, it was enjoyable to learn the process (I've never made a pecan pie before) and the instuctions were excellent. The pie crust was my downfall, however. I read all the directions several times, in addition to the article in the same magazine about how to roll out a perfect pie crust. Plus, this wasn't the first time I've made a pie before; I consider myself a good baker. But this crust did everything I didn't want– it cracked, it stuck, it rolled out irregularly– yikes! I somehow managed to cobble it together and get it baked. Heck, the pie still turned out amazing! I guess I'll try another crust next time and see what happens. Anyway, thanks Karen, for a superb tasting treat of a pie. Best, Ted
I liked this recipe so much, I am making a few to give to neighbors as holiday gifts. I made this for Thanksgiving, along with a pumpkin pie and gingerbread cupcakes w/ cream cheese frosting. This went first -- and the other desserts I made were also quite good. People simply raved about this pie -- lots of big eyes and "this is sooo good"... The recipe instructions were clear and the pie turned out just as beautiful as the picture. What more could you ask for?
I made this for Thanksgiving and it was enjoyed by all. The most frequent comment was "This is the best pecan pie I have ever had!" I followed the recipe exactly for the filling, but did save some time by using a purchased pie crust. A bit of whipped cream on top of the pie goes nicely and cuts the sweetness a bit. This will be on our table again soon. We are proud of our hometown chef for coming up with such an awesome dessert!
Fine Cooking almost never lets me down, but I was very disappointed with this. The recipe would be better titled brownie pie with pecans. I was expecting a consistency similar to traditional pecan pie, but it was fudge like. If you are looking for a strong chocolate flavor consider this, but check for doneness 20 minutes before the recipe says.
Easy and came out really well. The chopped nuts and chocolate cut the sweetness from normal pecan pies.
Just OK. Too many flavors. I think I like plain old pecan pie a lot better.
This was a rich and chocoholic delight. I received many compliments but I only believe guests when they ask for the recipe - which they did.
I would like to make these as tarts for an event I am going to. I would follow the recipe with less cooking time and check for doneness by the slight cracking on top? Could these be frozen?