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Chocolate Liqueur Pie

 

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Chocolate Liqueur Pie
 

 

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Recipe

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.

Times

  • Prep Time : 7 min min
  • Ready Time : 7 min

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)

Directions

Preparation

  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.

Tips

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

Contributed by: Quick & Kosher, JAMIE GELLER

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

4 Responses to Chocolate Liqueur Pie

  1. avatar says: spapp

    delicious

  2. avatar says: Rotlewicz

    This was so good but i couldn’t quite get it to set. It was a little gooey in the center. Any advice?

    • 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.

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