Last Updated on June 30, 2021 by Kimberly Stroh

Must-Try Kahlua Chocolate Pecan Pie Recipe

This Kahlua Chocolate Pecan Pie is so good, that I know my guests will always ask for a second slice. It’s a twist on a classic pecan pie, with an added boozy touch of Kahlua liqueur. The Mexican coffee liqueur adds a new depth of flavor while the chocolate balances it with sweetness. 

Related: No Bake Eggnog Pie Recipe

When To Serve This Pecan Pie

This pie recipe was my grandmothers’ and she even made homemade Kahlua to put in it. The alcohol bakes off, so you’re just left with the hint of coffee liqueur flavor. I love that you arrange the pecan half on the pie. It really makes for a beautiful finishing touch. Serve with ice cream or whipped cream. I don’t think you’ll have any leftovers!

I think this recipe works year round, but it’s especially popular for Thanksgiving or Christmas. The unexpected coffee flavor makes it unique from other traditional desserts. You can always make it the day before your holiday and that takes some stress off of your day.

How To Make Kahlua Chocolate Pecan Pie

I use a refrigerated pie crust, like Pillsbury, to keep things easy. Thaw your pie crust to room temperature and unroll.

Gently place your pie crust into your 8″ pie dish and crimp or roll the edges.

In a medium bowl, melt butter and whisk in sugar, eggs, salt, chocolate chips, corn syrup and liqueur. 

Pour into the pie shell and arrange the pecans on top of the filling.

Bake at 350º for 45 to 50 minutes or until pie crust filling is set.

Cool slightly before serving. Serve with whipped cream or ice cream and coffee. Cover with plastic wrap, if you do have any leftovers. It does not need to be refrigerated.