Last Updated on July 20, 2026 by Kimberly Stroh

If you’re looking to elevate a classic pecan pie, this Kahlua Chocolate Pecan Pie is the perfect dessert. Rich chocolate and smooth Kahlua coffee liqueur add a delicious twist to the traditional Southern favorite, creating layers of flavor in every bite. The coffee notes enhance the buttery pecan filling, while the chocolate brings just the right amount of sweetness. Whether you’re serving it for Thanksgiving, Christmas, or any special gathering, don’t be surprised when everyone comes back for a second slice.

Kahlua Chocolate Pecan Pie Ingredients:

• 1 Single Refrigerated Pie Crust
• Unsalted Butter
• Granulated Sugar
• Large Eggs
• Teaspoon Salt
• Dark Karo Corn Syrup
• Kahlua
• Mini Chocolate Chips
• Pecan Halves

When To Serve This Boozy Pecan Pie

This Kahlua Chocolate Pecan Pie has been a family favorite for generations. My grandmother originally made it using her own homemade Kahlua, giving the pie its signature hint of rich coffee flavor. As the pie bakes, the alcohol cooks off, leaving behind a subtle coffee liqueur taste that perfectly complements the chocolate and pecans.

One of my favorite parts of this recipe is arranging the pecan halves across the top before baking. It creates a beautiful presentation that’s impressive enough for any holiday dessert table. Serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream, and don’t expect leftovers.

While this pie is delicious any time of year, it’s especially popular during Thanksgiving and Christmas. The unexpected touch of coffee liqueur sets it apart from a traditional pecan pie, making it a memorable addition to your holiday menu. Even better, you can bake it a day in advance, giving you one less thing to worry about when you’re hosting family and friends.

Tips for the Best Kahlua Chocolate Pecan Pie

A few simple tips will help you make the perfect Kahlua Chocolate Pecan Pie every time. Start with room-temperature eggs so the filling mixes together smoothly and bakes evenly. If you’re using a frozen pie crust, let it thaw according to the package directions before filling it to help prevent cracks or uneven baking.

Keep an eye on the pie during the last 10 to 15 minutes of baking. The edges should be set, while the center should still have a slight jiggle when you gently shake the pie. It will continue to firm up as it cools. For the cleanest slices, allow the pie to cool completely before cutting. If you have leftovers, cover the pie tightly and store it at room temperature for up to two days or in the refrigerator for up to four days.

More Pie Recipes You’re Going To Love

I love my Grandmother’s version with Kahlua, but if you’re feeding a crowd, check out my Pecan Slab Pie! Or my No-Bake Pecan Pie is great when you want to keep it easy. For a twist during the holiday season, give my Cinnamon Pie a try. It’s a great option to serve alongside a pecan pie.

How To Make Kahlua Chocolate Pecan Pie

Unroll pie crust and add to a 9″ glass pie pan. Flute edges of crust.

Melt Butter and whisk in sugar, eggs, salt corn syrup, chocolate chips and liqueur. 

Pour into pie shell. Arrange the pecans on top of the filling in a circular shape.

Bake at 350 degrees for 40 to 45 minutes or until the pie filling is set. Cool completely before serving. Serve with whipped cream or ice cream.