Chocolate Kahlua Pie With Pecans

Total Time
1hr
Prep 15 mins
Cook 45 mins

Sinfully rich! Recipe comes from 1996 Bon Appetite. Grand Marnier or bourbon can be substituted for the Kahlua.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Beat sugar and butter in medium bowl until smooth; beat in flour.
  3. Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans.
  4. Sprinkle chocolate chips over bottom of crust.
  5. Pour filling into crust.
  6. Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes.
  7. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.).
  8. Beat cream in medium bowl until peaks form.
  9. Drop whipped cream in small dollops around edge of pie. Place pecan half atop each dollop, if desired.

Reviews

(5)
Most Helpful

Nutty, deep, dark chocolate passion on a plate! My Le Creuset deep dish pie plate needed 3/4 of a cup of the chocolate chips to cover the bottom. Next time I will use a nut based pie crust since a flour pie crust didn't complement the wonderful filling as nicely as I'd hoped.

Kat's Mom September 28, 2013

I was in the mood for a chocolate pie and although I was thinking of chocolate cream, this one caught my eye. It is rich and decadent and definitely more of a special occasion or dinner party dessert. I only had a half cup dark corn syrup and used 1/4 cup dark brown sugar to make up the difference but I don't think it affected the outcome. The Kahlua taste stood out and the texture was more akin to pecan pie. Yum!

Nancy's Fancy Pantry August 15, 2012

Great recipe! Nice and creamy,and the taste of the Kahlua really shines. I left out the nuts and increased the chocolate chips.

oreosherriden April 27, 2010

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