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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.
Is it Saturday yet? I just need it to be Saturday. We start our annual, week-long snowboarding trip in Colorado this weekend. It is a much-needed break for us. Even though I have been traveling a lot this year, I’ve been kicking butt working on my cookbook. You guys, it’s due in 7 weeks and I’m freaking out. I won’t get into the details but the fact that I have to finish this up so soon is scary! Part of me want to climb into bed and hide under my covers until it’s over. I can’t wait to share it with you!
Let’s just forget about that and talk about Kahlua Pecan Pie. A couple of weeks ago, I shared a recipe for Bourbon Chocolate Pecan Pie Bars with a shortbread crust. It was the first pecan pie I shared. This recipe belongs to my boyfriend’s grandmother’s sister; say that three times fast. The original recipe is for a deep dish pie, but after trying it, I preferred the pie as a standard size. So the recipe I am sharing today is for a standard size pie (not deep dish).
This pie is loaded with pecans. I chopped up pecans and added it into the pie, and then I laid out the pecans on top of the pie in the pattern you see here in the photos. It was much easier than I thought it would be. I started with the outside edges and worked my way in.
Can we talk about pie crust for a minute? I have a favorite recipe, which happens to be from The Pioneer Woman and uses Crisco. I have even made this into a gluten-free pie crust. The recipe makes enough for two crusts. For some reason, I still can’t prevent the crust from tearing and I can never get those perfectly crimped edges. Then I watch a video for an all butter perfect pie crust from my friend Dorothy and I just don’t get why I can’t get the same results! Dear pie crust, I am determined to get you right some day!
I found that it can be a bit difficult to determine when the filling is actually done. It is okay for the center is a tiny bit jiggley, because it will bake a little more as it cools. However, I tend to bake mine just a little bit longer and the top of the pie starts to crack a bit. Regardless, this pie needs to be completely cooled before you cut into it! I usually refrigerate my pies once they are cooled because I prefer cold pies. It’s true, I will gladly take a cold slice of apple or pumpkin pie over a warm slice any day.
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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.
- 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
- Prepare your favorite piecrust recipe, and keep the cut refrigerated in your pie plate until ready to bake. Preheat oven to 400°F.
- 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.
- 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.
- 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.
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.
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I love these recipes from my friends:
Chocolate Orange Pie from Spend With Pennies
Ding Dong Pie from I Wash you Dry
Lemon Meringue Pie from Baking a Moment