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Chocolate Liqueur Pie


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.

  • Duration
  • Prep Time
  • 8 servings ServingsServings


  • 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)



  1. Preheat oven to 350 degrees F.
  2. In the bowl of an electric mixer, place sugars, margarine, cornstarch, eggs and chocolate liqueur. Beat for about 2 to 3 minutes.
  3. Fold in nuts and chips.
  4. Pour into piecrust.
  5. Bake, uncovered, at 350 degrees for 40 minutes, until top is golden brown.
  6. Serve warm or at room temperature, with non-dairy whipped topping, if desired.


Use 1 tablespoon pure vanilla or chocolate extract in place of liqueur for a non-alcoholic version.

Contributed by: Quick & Kosher, JAMIE GELLER