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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Ingredients1 h 25 m servings 659 cals
Original recipe yields 16 servings (2 pies)
- 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.
- 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.
- 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.
Per Serving: 659 calories; 31.3 g fat; 89 g carbohydrates; 6.1 g protein; 85 mg cholesterol; 258 mg sodium. Full nutrition
ReviewsRead all reviews 3
best pie ever! Made half the recipe today for Thanksgiving and the whole family loved it.