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Kahlua Pecan Pie

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A creamy Kahlua-spiked pie filling is loaded with crunchy pecans and paired with a flaky homemade crust in this easy Pecan Pie Recipe! It’s a Southern classic with a boozy twist.

A slice of pie on a plate with a small dish of whole pecans in the background

Classic Southern Pecan Pie with Kahlua

The creamy and crunchy combination of this pecan pie filling is to die for. You have the sweet Kahlua custard on the bottom and the crunchy, nutty pecans on top. Even though you get two amazing layers in this pie, it all comes together in one bowl as a single mixture. The baking process is what creates that gorgeous layering effect!

I like to add some halved pecans on top of my pie as well for good measure. It looks nice and provides even more crunch. The base of this Southern delight is a traditional butter pie crust that’s super easy to whip up. All in all, every inch of this pie is pure perfection!

A bird's-eye view of half of a Kahlua pecan pie in a white pie dish

What You’ll Need

I’m a big fan of the short ingredient list for this recipe. Here’s what you should have on hand:

  • Pie Crust: This Flaky Homemade Pie Crust is definitely the way to go. But if you’re in a pinch, you can use a refrigerated pie crust. You’ll need a deep dish crust.
  • Unsalted Butter
  • Granulated Sugar
  • All-Purpose Flour: This prevents the pie from being runny.
  • Pure Vanilla Extract
  • Large Eggs
  • Kahlua: This is the most popular brand of coffee liqueur. Feel free to use another brand if preferred.
  • Corn Syrup: Not only does this act as a sweetener, but it also provides that smooth, Southern pecan pie texture.
  • Evaporated Milk: For creaminess.
  • Chopped Pecans: I like to buy them pre-chopped to cut down on prep time. Use additional halved pecans to top the pie if you’d like.
Chopped pecans on a white surface beside whole pecans

How to Make Kahlua Pecan Pie

There’s nothing complicated about this one-bowl pecan pie filling. And the same is true for the homemade crust!

Make Crust: Prepare a 9-inch pie crust using the recipe linked above. Keep it refrigerated in your pie plate until you’re ready to bake.

Heat oven: Preheat the oven to 400°F.

Beat Butter, Sugar, Flour & Vanilla: Add the butter, sugar, flour and vanilla extract to a large mixing bowl. Beat on medium speed until combined.

Melted butter, granulated sugar, flour and vanilla inside of a glass mixing bowl on a countertop

Add Eggs: Add the eggs and continue beating until well combined, scraping down the sides of the bowl as needed.

The filling mixture for pecan pie after the eggs have been added but before they've been mixed in

Add Liquid Ingredients & Pecans: Add the Kahlua, corn syrup and evaporated milk. Mix until all the ingredients are blended. Finally, mix in the chopped pecans.

A glass bowl full of the combined filling with chopped pecans poured on top

Pour Filling into Crust: Pour the filling into the prepared pie crust. If you want to add pecan halves to the top of the crust, lay them out in your desired pattern.

Bake: Bake the pie for 10 minutes at 400°F, then reduce the oven temperature to 325°F and bake it for another 30-35 minutes.

Let Cool: Remove the pie from the oven and allow it to cool completely before cutting it into slices.

A Kahlua pecan pie in a pie plate on a countertop beside a kitchen towel

Should a Pecan Pie be Jiggly in the Middle?

It’s okay if the very center of your pie is a tiny bit jiggly when you remove it from the oven – it will bake a little more as it cools. However, I tend to bake mine slightly longer, until the top of the pie starts to crack a bit. You’ll notice the center rises up a bit.

Regardless, this pie needs to be completely cooled before you cut into it! Otherwise, it will be runny. I usually refrigerate all of my pies once they’re cooled since I prefer cold pies over warm ones, and I definitely recommend refrigerating this one. But as long as it’s cooled to room temperature, it’s good to go.

Tips for Success

Let’s talk about some ways to ensure that your pie will be flawless. Take a mental note of the following tips.

  • Don’t Use Old Pecans: Remember that nuts have a shelf life. After a while, they will go rancid. It’s best to purchase your pecans shortly before preparing this pie.
  • Keep the Crust Cold Up Until Baking: If your pie crust isn’t cold when it goes into the oven, it won’t hold its shape as well. Worst case scenario, it could become soggy. Keep it in the fridge until you’re ready to bake for the best results.
  • Avoid Over-Browning: If you notice that the top of your pie crust is browning too quickly, you can tent the pie with a piece of foil or use a pie shield to stall the browning process.
  • Do I Have to Use Corn Syrup? Well, no – there is a workaround if you really don’t want to use corn syrup in your pie. You can substitute it for another liquid sweetener of choice (honey, maple syrup, etc). Just add add an extra tablespoon or so of flour to achieve the proper filling consistency.
A slice of homemade pecan pie with a large scoop of ice cream on top

Variation Ideas

Changing up this recipe is simple! Below are some Kahlua pecan pie variations to try.

  • Make it Gluten-Free: Make this pie compliant with your dietary needs by using this Gluten-Free Pie Crust and substituting the flour for 1:1 gluten-free flour. Easy peasy!
  • Chocolate Pecan Pie: Chocolate makes everything better, even a pie as perfect as this one. Try adding 3/4 of a cup of chocolate chips to the batter if you’re a chocoholic like me.
  • Bourbon Pecan Pie: Not a fan of coffee liqueur? No problem! Simply make your pecan pie filling with Bourbon instead.

Serving Suggestions

I like adding something extra to this pie when I serve it, especially if it’s a holiday or special occasion. Try one or two of these tasty serving ideas!

  • Top with Whipped Cream: A spoonful of Cinnamon Maple Whipped Cream adds a really nice touch to a piece of pecan pie. Especially when it’s a slice of this Kahlua version!
  • Serve with Caramel Sauce: Adding a drizzle of your favorite caramel sauce is a great way to dress up this holiday treat. Salted caramel sauce tastes amazing on it too!
  • Pair with Ice Cream: Even though this pie is served at room temperature, it still goes great alongside a scoop of vanilla ice cream. The crunchy-creamy combination gets even more delectable.
A piece of pecan pie on a white plate next to a fork and a scoop of vanilla ice cream

How to Store Pecan Pie

This pie should be kept in the fridge. Store it in an airtight container and enjoy it within 4 days of making it. At my house, I’m lucky if there’s any left after 2 days!

Can I Freeze This?

Easily – just wrap the cooled pie in two layers of plastic wrap followed by a layer of heavy-duty foil. Frozen pecan pie lasts for up to 1 month. Thaw it out in the fridge before enjoying it.

Print
A white plate with gold polka dots containing a piece of pecan pie

Kahlua Pecan Pie

  • Author: Julianne
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8

Description

A creamy Kahlua-spiked pie filling is loaded with crunchy pecans and paired with a flaky homemade crust in this easy Pecan Pie Recipe! It’s a Southern classic with a boozy twist.

Ingredients

  • 1 Recipe Pie Crust
  • 2 tablespoons unsalted butter, melted
  • 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 a 9-inch piecrust recipe, and keep the crust refrigerated in your pie plate until ready to bake. Preheat oven to 400°F.
  2. Combine butter, sugar, flour and the vanilla extract in a large mixing bowl. Beat on medium speed until combined. Add the eggs and continue beating until well combined, scrape down the bowl as needed.
  3. Next add the liquid ingredients: Kahlua, corn syrup and evaporated milk and mix until all ingredients are blended.
  4. Finally, mix in the chopped pecans and pour the filling into prepared crust. If you want to add pecan halves to the top of the crust, lay out in your desired pattern.
  5. Bake pie at 400°F for 10 minutes and then reduce the oven to 325°F and bake for another 30-35 minutes. Remove the pie and allow to cool completely 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.
  • Store chilled in an airtight container and enjoy within 4 days.
  • To freeze, wrap in two layers of plastic wrap and a layer of heavy-duty foil and store for up to 1 month. Thaw in the fridge before enjoying.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: pecan pie filling, how to make pecan pie, kahlua dessert

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2 Responses
  1. D Dell

    I can say that 3 times fast. yum..yum..yum..!!
    This looks like my grandma’s butter tarts on steroids. Hope you have a fantastic

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