Ingredients for Chocolate Kahlua Pie With Pecans
- 1 ½ cups granulated sugar
- Unsalted Butter
- All Purpose Flour
- Dark Corn Syrup
- ½ cup Kahlua (or Grand Marnier/bourbon)
- Vanilla Extract
- 3 large eggs
- Pecans
- Semi Sweet Chocolate Chips
- Frozen 9 Inch Deep Dish Pie Shell
- Whipping Cream
- Pecan Halves
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How to Make Chocolate Kahlua Pie With Pecans
- Preheat oven to 375°F (190°C).
- In a medium bowl, cream together the 1 ½ cups of sugar and 1 cup (2 sticks) softened butter until light and fluffy.
- Beat in the 1 ½ cups of flour until just combined.
- Gradually beat in the 1 cup of corn syrup, then the ½ cup of Kahlua (or substitute) and 1 teaspoon of vanilla extract.
- Beat in the 3 large eggs one at a time, then gently fold in the 1 cup of chopped pecans.
- Sprinkle the 1 cup of semi-sweet chocolate chips evenly over the bottom of the unbaked 9-inch pie crust.
- Pour the filling into the prepared pie crust.
- Bake for 40-45 minutes, or until the filling is puffed around the edges and just set in the center. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before refrigerating for at least 2 hours.
- In a chilled medium bowl, beat the 1 cup of heavy cream until stiff peaks form.
- Dollop the whipped cream around the edge of the cooled pie.
- Garnish with pecan halves, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
124g
Fat
66g
Carbs
20g
