My son made this in the evening, on a school night, for school the next day. The time is what caught our eye, as it was supposed to be a quick recipe. After an hour of wondering if the chocolate soup was ever going to thicken, I started adding cornstarch, and used my beater/whisk. After 20- minutes of continuously adding cornstarch, and mixing, the soup thickened. I am not sure it has thickened enough, but at 1030 at night, I'm done. Not sure how the outcome will be.

I love, love LOVE this recipe! It's easy enough to make and it looks and tastes amazing! I think this recipe is perfect just the way it is but I have found that you can make almost any flavour of pie by replacing the cocoa powder with something else (like lemon juice or almond extract)

Made this pie today, easy, quick and turned out very well. Made a regular pie crust and topped it with meringue. This is an inexpensive pie to bake and easily serves 8.

I followed the recipe exact; it is the softess, creamiest pudding ever. I am serving the pudding in dessert glasses with a dollop of vanilla yogurt and a sprinkle of graham cracker crumbs; some of it will be served over vanilla ice cream; better than any hot fudge ever. I cooked it slowly over a slow simmer in a double boiler; it takes time to allow it to thicken up and well worth it to get that silky consistency. I am a fan of nonfat milk and bread flour mixed half with whole wheat flour. I thank you kindly for sharing your recipe; it is the greatest ***** DW

Excellent homemade pie. Follow the directions and it will turn out. TIP: Make sure to boil it on a double boiler for at least 20 minutes and it will set very nicely in the pie. I love using double boilers! They make a nice smooth consistent pudding. Thanks for sharing!

Very good recipe, you have to be careful not to let the mixture get too hot too quickly when you are first making the pie; it will seize up on you. Once you get it together it takes a bit longer for the mixture to thicken up but keep with it! Very delicious!

I made this pie without a double boiler--I just put one pot on top of the other, and it worked fine. I had to cook it longer than the recipe suggested (possibly 15-20 minutes), and I stirred it constantly. Cornstarch probably would have helped thicken it, as it wasn't quite completely gelled in 4 hours. The leftovers, however, were perfect, which suggests that without a thickener, this pie needs chilling overnight. It's not the best chocolate pie I've ever made, but the speed it took to make it (probably 30 minutes tops) makes up for it. And it was definitely the most popular pie this Thanksgiving weekend!

This recipe didn't even make a full pie. You would have to atleast double it, and that was with a 9"" pie crust. Didn't like it.

What a waste of ingredients. The pie never gelled. Had to throw a runny mixture away, don't waste your time on this recipe.

have made this pie and realy good, everyone wanted more.. on the double boiler bit.. i used two cookers one larger then the other. worked out fine.. great pie and easy to make.. enjoy..

I did not use a double boiler because I didn't have one. I cooked it on Medium low and It gelled fine. I recommend stirring regularly though otherwise it will stick to the bottom of the pan. I used the meringue topping from the egg whites and also used a graham cracker crust.

HAS GOOD FLAVOR BUT I THINK IT NEEDS FLOUR OR CORNSTARCH TO THICKEN SHE MUST OF FOREGOT TO ADD IT . I ADD A LITTLE CORNSTARCH AND IT WAS VERY GOOD

I would not reccomend this recipe. I followed the instructions and ended up with a chocolate lump soup that never geled. I had made a nice homemade crust for it too. Too bad...all I have now is one messy kitchen.

This recipe did not work for me. It never gelled. I believe there was too much liquid (water and milk). Also, the recipe called for three egg yolks but you were not aware that they needed to be beaten until you were in the process of cooking the chocolate filling.