Chocolate Kahlúa Pecan Pie
A pre-made pie crust, chocolate chips, a touch of Kahlúa and chopped pecans make this a great desert!
Total Time: 0:00
Yield: 1 pie
| ✔ | Quantity | Measurement | Ingredient |
|---|---|---|---|
| ½ Cup Sugar | |||
| ¼ Cup Unsalted Butter (Room Temperature) | |||
| 1 | Tablespoon | All-Purpose Flour | |
| ¾ Cup Dark Corn Syrup | |||
| ¼ Cup Kahlua | |||
| 1 | Teachspoon | Pure Vanilla Extract | |
| 3 | Large | Eggs | |
| 1 | Cups | Pecans (Chopped) | |
| ½ Cup Semisweet Chocolate Chips | |||
| 1 | Pie | Crust (Pre-Made Frozen, Or Pre-Made Frozen Pie Shell) | |
| Whipped Cream (Optional) | |||
| Additional Pecans (Optional) |
Directions:
- Preheat oven to 375°F.
- Thaw the frozen pie crust according to package directions and place into plate, forming and crimping edges.
- In a mixing bowl, cream butter and sugar until smooth.
- Mix in the flour. Gradually add the corn syrup, Kahlua and vanilla.
- Mix in the eggs and then add the pecans.
- Spread the chocolate chips around the bottom of the pie crust and pour the filling on top.
- Bake for 45 minutes, until the filling is puffy and just set in center.
- Place on a wire rack to cool.
- This pie can be prepared the day before. Store covered in the refrigerator.
- Serve with whipped cream and additional pecans, if desired.