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Chocolate Chip Kahlua® Pecan Pie


"Kahlua®, pecan, and chocolate pie; that is the perfect autumn desert. The chocolate chips don't make it too sweet and add just the right texture to a pecan pie. The Kahlua® tastes better if you let the pie sit for a day or two. This is not just your typical pecan pie. You can substitute Kahlua®-flavored coffee syrup for the Kahlua® liqueur, if desired. Serve warm or at room temperature."
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1 h 25 m servings 659 cals
Original recipe yields 16 servings (2 pies)

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell.
  2. Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips.
  3. Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.

Nutrition Facts

Per Serving: 659 calories; 31.3 g fat; 89 g carbohydrates; 6.1 g protein; 85 mg cholesterol; 258 mg sodium. Full nutrition

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Read all reviews 3
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Use deep dish crust, and it makes 3

best pie ever! Made half the recipe today for Thanksgiving and the whole family loved it.

Can't believe I'm the first to review this pie. Followed the recipe exactly except half end the recipe for one pie. Wish I'd posted a picture before we cut into it. Very easy but very rich. A ...