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Not your momma’s Pecan Pie. This Kahlua Pecan Pie needs to be on your Thanksgiving table. This flaky pie crust is filled with a classic pecan filling spiked with Kahlua.

Kahlua Pecan Pie


  • Author: Julianne Bayer
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 9" pie 1x

Description

Not your momma’s Pecan Pie. This Kahlua Pecan Pie needs to be on your Thanksgiving table. This flaky pie crust is filled with a classic pecan filling spiked with Kahlua.


Ingredients

  • 1 Recipe Pie Crust
  • 2 tablespoons Unsalted butter
  • ½ C Sugar
  • 1 tsp Vanilla extract
  • 2 tbsp Flour
  • 2 large Eggs
  • ¼ C Kahlua
  • ¼ C Corn syrup
  • 1/3 C Evaporated milk
  • 1 1/4 C Pecans, divided
  • ½ C Chocolate chips

Instructions

  1. Prepare your favorite piecrust recipe, and keep the cut refrigerated in your pie plate until ready to bake. Preheat oven to 400°F.
  2. Combine butter, sugar, vanilla and flour in a large mixing bowl. Beat on medium speed until light and fluffy; 2-3 minutes. Add egg and continue beating until well combined, scrape down the sides of the bowl.
  3. Add Kahlua, corn syrup and evaporated milk and mix until all ingredients are blended. Take 3/4 cups of pecans and chop into small pieces with a blender or food processor. Stir in pecans and chocolate chips. Pour filling into prepared crust. Cover the top of the pie in whole pecans by laying them out in a circle, starting at the edge and working your way in.
  4. Bake pie at 400° for 10 minutes and then reduce the oven to 325° and bake for another 35-45 minutes. Remove pie and allow to cool completely, about 4 hours before cutting.

Notes

Baking times will vary by oven. I baked this in the middle rack. If the edges of your pie crust start to brown too quickly, cover them lightly with tin foil or a pie crust shield.