Print: 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.

Prep

16 min

Cook

21 min

Servings

Difficulty

Medium

Ingredients

2 unbakeds deep dish pie crusts
2 cups chocolate chips , divided
2 cups pecan halves , divided
2 cups dark corn syrup , such as Karo®
6 eggs , beaten
1.5 cups white sugar
0.5 cups butter , melted
2 tablespoons vanilla extract
1 cup coffee-flavored liqueur , such as Kahlua®
0.5 cups chocolate syrup

Instructions

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 per serving

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