Chocolate Pecan Pie

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I made this pie last Thanksgiving and it was a hit. I plan on making it again this year.

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My co-worker had a birthday recently, and knowing pecan pie was his favorite, I tried this recipe. Let me say SNAP!!!!! I had never made pecan pie before, and I felt like a total MAC after I told my co-workers I made it from scratch!! The only thing I did different was cook the pie a little longer than recommended time, but I do not have the best oven either. Overall, I will make this pie again and feel awesome after my friends say they totally dig it!!!

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I saw the episode for this pie and I couldn't wait to make it. I did everything exactly as it said and even baked it for about 5 minutes longer just to make sure. The pie looked beautiful but after I let it cool and cut into it, it was a huge mess! It was very runny and not edible. Not going to bother making it again.

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I made this pie the day I saw it on The Food Network. It was easy as pie, pun intended - smile. I used a frozen pie crust that I let hang-out in the fridge for a little bit before I put it together. I followed the directions to a T minus the bourbon and chocolate. I used vanilla instead and semi-sweet chocolate chips. It was a little runny in the center, not bad, but I'm convinced that has everything to do with the altitude, humidity, etc. in my home. Those things count when cooking, so don't blame Paula because your pie wasn't great. I put my pie back in for about 5 minutes, and it was perfect! I done this after the pie had cooled for a couple hours and still no problems. I did double the receipe so that I could have two pies. I gave the second pie to our pastor and his wife for Pastor's Appreciation. They sent a card three days later raving over how GREAT it was and that it was almost gone! Try it, I'm sure you'll LOVE it! Another Great receipe Paula! You're as cute as a pig's ear! :

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My first attempt at a pecan pie - it was wonderful - we (3 people ate it in 2 days. I switched vanilla for the burbon (cuz I didn't have any and next time I am going to do a penut version - with 1/2 milk chocloate and 1/2 dark chocolate

Paula you are the bomb!!!

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This recipe look's delicious & I know it will be good when I try it because Paula Deen is a good cook because when I watch her on Food Network she make's my "MOUTH WATER" every time her & or her son's cook and hope you continue to be on the FoodNetwork channel for year's to come.(take care.

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I will stick to my usual Karo syrup pecan pie recipe. This pie with the chocolate chunks was just not good. The added bourbon and dark syrup is just too much in this pie. To me, and my family, this wasn't a winner at all. The pie appearance was impressive and it wasn't runny but it just wasn't good. I dumped the rest of my pie. I was glad I tried it out first before I served it to family and friends at Thanksgiving. Thumbs down Paula.

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Made this for a gathering after seeing the show yesterday. It was easy and the pie was perfect. Did not have an issue with it being runny. This is my first attempt at making a pecan pie.Everyone commented that it was very delicious and asked for seconds. It was gone in minutes. This will be one of my top dessert recipes.

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It was so simple, but I must agree with the last review, it was still quite runny. I was able to put it back in the oven and turned the heat up to 375 for about 10 more minutes. Then I let it set up in the refrig. for awhile and it was perfect. Thanks Paula, It reminded me of how good my grandma made it. Renee

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I made this pie exactly as directed. After two hours of cooling, I cut into it and it was runny! Too late to put back in the oven.

Now, after researching other chefs' recipes, I see that they bake the pie 45-60 min, and they tell you how to test it and what it will look like when it's done. I thought mine was done because the crust was brown and the top looked like it had set ~ no jiggling. I should have checked it with a knife.

Next time, I will try Emeril's recipe, or Tyler Florence. Wish I had watched Tyler's video first.. Usually I know better than to trust the first recipe I see without comparing.