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.
- 1 Refrigerated Pie Crust
- 2 Tablespoons Butter
- 1/3 Cup Sugar
- 3 Large Eggs, Beaten
- 1/4 Teaspoon Salt
- 3/4 Cup Dark Corn Syrup
- 1/4 Cup Kahlua
- 1/4 Cup Chocolate Chips
- 3/4 Cup Pecan Halfs
- Whipped Cream or Ice Cream (Optional)
- Unroll pie crust and add to an 8" pie pan.
- Melt Butter and whisk in sugar, eggs, salt corn syrup, chocolate chips and liqueur.
- Pour into pie shell.
- Arrange pecans on top of filling.
- Bake at 350 degrees for 45 to 50 minutes or until pie filling is set.
- Cool slightly before serving. Serve with whipped cream or ice cream.
Amount Per Serving: Calories: 568 Total Fat: 28g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 114mg Sodium: 357mg Carbohydrates: 73g Fiber: 3g Sugar: 57g Protein: 7g