Dark Chocolate Pie with Cocoa Nib Praline

I made this exactly as the recipe stated and thought it was wonderful. The brittle and the nibs added to the presentation and the taste. Everyone raved about it.

• kgockley

• Stowe, VT

• 11/15/2018

I made this exactly as written, with no substitutions or changes. The filling is excellent and creamy; the crust and the brittle are downright great. If you want to impress people, don't serve the pie whole with the whipped cream and brittle on the side: slice and present as seen in the photo.

• lauri

• Austin, TX

• 7/15/2017

I made this one year for my annual holiday dessert party where I typically make 9 - 10 fancy desserts (layer cakes, trifles, cheesecake, etc.). This one was one of the crowd favorites & very easy! The shortbread crust and brittle are musts - they definitely add to the flavor combination. I found cocoa nibs at a gourmet cooking store but I think substituting chocolate covered espresso beans would not change anything. I covered the whole thing in whipped cream. Essentially it's the most decadent chocolate cream pie. EVER.

• Steph62996

• Pittsburgh, PA

• 11/11/2013

这是一个非常简单的食谱和脆性也easy to make and provides a lovely presentation. It is, in essence, a very rich, chocolate cream pie (just a bit more dense). I used chocolate covered espresso beans in the brittle & it was delicious.

• Anonymous

• Pittsburgh

• 5/8/2013

This pie is great! The crust has a little bit of saltiness and is very crisp, almost like a shortbread cookie. The filling is very dark and rich, but you can vary the bitterness with what kind of chocolate you use. The combination of the crust and filling creates a great flavor balance. I did not make the praline though. However, this is an easy recipe and definitely going to be a staple.

• amdot275

• st. louis, mo

• 4/9/2012

A friend who's favorite dessert is chocolate cream pie said this was the best one he had tasted EVER. It is a very pretty dessert, and though it requires several steps, each step is surprisingly easy. Definitely take the time to make the shortbread crust - the salt/chocolate combo really makes it. Although I buttered my pan well, it still stuck a bit; perhaps next time I'll try a baking spray. The recipe makes lots of praline, which is a delicious bonus! I used cocoa nibs, but they were hard to find and expensive. They taste like bitter chocolate - - I think ground chocolate covered espresso beans would be a fine substitute.

• Steph62996

• Pittsburgh, PA

• 12/21/2011

Love, love, loved this. It will be in my regular rotation from now on. I also made a raspberry/Kahlua sauce to serve with it. Overall- it's an easy recipe that tastes anything but simple.

• AbbyW

• Lincoln, CA

• 11/24/2011

Crust was delicious--very much like a shortbread. I sprayed the pie plate with a bit of oil, and had no problem with the crust sticking. Could not find cocoa nibs, so I substituted chopped chocolate-covered espresso beans. They were a delicious substitute! Makes a lot of praline, so I set it out for guests to eat as a candy brittle. Chocolate pudding was delicious, hard to keep from digging in with my spoon! Overall, a great pie, and a delicious addition to my 4th of July lineup!

• ljr3q

• Harrisonburg, VA

• 7/7/2011

Made for a dinner party to rave reviews. I might pare back on salt in both crust and praline next time I make it.

• shellthom

• 5/26/2011

This is excellent when made exactly according to the recipe. If you skipped the crust, you really missed out. I had no problems with the crust sticking or breaking.

• Anonymous

• 3/29/2011

Husband-eaten, husband-approved! "This dessert is perfect!" To those who substituted a regular pie crust (even home-made), you are doing this recipe a disservice -- the crust in the recipe is basically shortbread in pie crust form, and that teaspoon of salt called for makes a wonderful contrast with the extra sweetness of the praline. Yes, it is rather a bear to slice, but if you butter the pie dish I cannot imagine it sticking. Rather than serving the whipped cream as a garnish, I added a bit of gelatin (3/4 tsp : 1.5 Tb water) to stiffen it up and covered the whole pie, thus making this The World's Greatest Ever Chocolate Cream Pie. Roughly crushed the praline (confession: could not find nibs, so doubled pecans) and tossed a generous amount on each serving. OMG, this truly is to die for.

• mezzodiva54

• Boston, MA

• 1/10/2011

this was absolutly delicous..my favorite chocolate pie by far. everyone loves it :)

• komvik

• santa cruz, CA

• 6/26/2010

This is a rich and delicious chocolate pie. I used all organic ingredients, including organic dark chocolate bars for the chopped pieces. My butter was salted, and it turned out fine nonetheless. I was short on time and long on laziness, so I substituted Trader Joe's frozen pie crust and praline pecans for the crust and cocoa nib praline. Shortcutting those two steps made it a very quick and easy recipe for a potluck.

• jecherry

• Bakersfield, CA

• 4/18/2010

My praline burned - I think maybe 16 minutes would have been enough time.

• klop56

• 1/30/2010

I give this four forks because I used a differnt crust. I made a classic pie crust and blind-baked it. The filling was wonderful and the praline was even better! The praline would make a lovely holiday gift.

• bashibug

• Oakland, CA

• 11/17/2008