Emeril's Chocolate Cream Pie

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I just finished making this chocolate cream pie for the first time and it turned out perfect. The filling is so creamy and tasted devine. I can see how the recipe might get confussing but as another reveiwer mentioned, lay out everything you need, premeasure and read the recipe several times.

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This is so delicious and so easy to make! I did use a pre-made oreo cookie crust ( same thing due to time contraints and it was so so yummy! The best filling and whipped cream, this was a hit and will be served time and time again! Thanks Emeril!!

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This recipe was incredibly difficult to make. I bake quite a bit, but found this way too tedious. I would agree with previous reviews that there was way too much crust, even after I followed the recommendations of cutting down the graham crackers and upping the butter. The outer edges burned in the oven. As far as the filling goes, stir it CONSTANTLY and put it on low-medium instead of medium to high heat or you will end up with a burnt mixture. The final produce was okay, but not worth the trouble, even with the modifications. I definitely won't make it again.

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Even better warmed up and served with ice cream!!!! I used 5 oz semi sweet and 1 oz milk chocolate-was great...I didn't have buttermilk - so I made my own by combining milk & vinegar-also turned out well taste wise, but took a little longer to set up all the way. Not a chocolate lover, but I would make again for anyone that is!

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Oh my... Delicious is an understatement. This pie was amazing! So so so so good. I made this for Thanksgiving and I keep getting asked to make it again. It is so good. Yes, for some reason the crust recipe could probably make about 2 pies. So next time I will cut it in half. But that's nothing to complain about! Definitely one for the books!

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I followed the directions exactly with the exception of making my crust a chocolate graham cracker crust with two tsp. more butter (salted. I also served it with cinnamon flavored whip cream and it was amazing. The texture, taste and presentation was perfect.

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After reading other reviews, I added aout 6 ounces of chocolate. The filling part turned out amazing!!

The crust however... Emeril mentions that it is a lot- but that is an understatement!! My crust measures about 1/2 inch thick and crumbles apart when serving. Next time I will half the gram cracker portion.

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First of all, I had problems finding buttermilk. Because of that, I had to use a mixture of milk and heavy cream. The consistency of the pie still worked. I only gave this recipe of a 4 because when I folded my whipped cream into the chocolate mixture, it turned marbled and it got worse when I spooned the mixture into the pie crust. Next time, I will do a layering affect instead: a layer of chocolate mixture, whipped cream layer, and then top it off with the rest of the chocolate mixture.

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Read this recipe 2x before doing it- Start off organized and be sure to add the correct sugar to the stove top heated base
I swear by giradelli chocolate or Godiva- I think i seperates it from "GRAMAS recipe to the Chic Chef"
I added 1.5 sticks butter- unsalted of course.. Whose someone to tell you how much salt to add to your recipes?

Pairing Cocktail Suggestion: Stoli Vanilla (1 shot 2 shots milk - and 1 shot Godiva liquer- for a splash.. Crushed grahm cracker rimmed glass.. Can you say AMAZING?

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This is the best pie I have ever had, period! I used 1 1/2 sticks of butter so the crust would hold together better. I was a little hesitant when I tasted it because is had sort of a buttermilk flavor, but that disappeared after it set.

Huge hit! I've made this three times.