I love The Mothers’ Center Cookbook, even though it’s older than I am. My mother-in-law gave me the cookbook, which was put together by a group of working moms from Hicksville, New York. She edited it, and my husband is one of the kids on the cover. How could I not love it?
The Mothers’ Center Cookbook version of this recipe calls for bourbon. I wouldn’t have trusted myself behind the wheel after one bite of that pie, so we changed it to chocolate liqueur and reduced the amount. If you love bourbon or are feeling especially daring, try 1 tablespoon bourbon instead of the liqueur. It provides a seriously strong dessert experience.
Chocolate Liqueur Pie
Servings
8 Servings
Ingredients
- 1 cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1/2 cup margarine
- 1/4 cup cornstarch
- 2 eggs
- 3 tablespoons chocolate liqueur or to taste
- 1 cup crushed walnuts
- 1 cup chocolate chips
- 1 9-inch frozen prepared piecrust
- Non-dairy whipped topping: optional
Instructions
Preparation
- Preheat oven to 350 degrees F.
- In the bowl of an electric mixer, place sugars, margarine, cornstarch, eggs and chocolate liqueur. Beat for about 2 to 3 minutes.
- Fold in nuts and chips.
- Pour into piecrust.
- Bake, uncovered, at 350 degrees for 40 minutes, until top is golden brown.
- Serve warm or at room temperature, with non-dairy whipped topping, if desired.
Tips
- Use 1 tablespoon pure vanilla or chocolate extract in place of liqueur for a non-alcoholic version.
- Contributed by: Quick & Kosher, JAMIE GELLER
Yes, this will freeze well, so it is a great make ahead dessert.
Does this freeze well? Thanks
hmmmm so sorry that happened… you can try baking it for longer say another 5-10 minutes and if the top is browning too quickly loosely cover with foil. Also allow it to cool completely before serving and it should set up.
so glad you liked!
This was so good but i couldn’t quite get it to set. It was a little gooey in the center. Any advice?
delicious