Kahlua®, pecan, and chocolate pie; that is the perfect autumn desert. The chocolate chips don’t make it too sweet and add just the right texture to a pecan pie. The Kahlua® tastes better if you let the pie sit for a day or two. This is not just your typical pecan pie. You can substitute Kahlua®-flavored coffee syrup for the Kahlua® liqueur, if desired. Serve warm or at room temperature.
- 2 unbaked deep dish pie crusts
- 2 cups chocolate chips, divided
- 2 cups pecan halves, divided
- 2 cups dark corn syrup (such as Karo®)
- 6 eggs, beaten
- 1 ½ cups white sugar
- ½ cup butter, melted
- 2 tablespoons vanilla extract
- 1 cup coffee-flavored liqueur (such as Kahlua®)
- ½ cup chocolate syrup
- 1 Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell.
- 2 Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips.
- 3 Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.
- Calories 658.5
- Carbohydrate 89 g
- Cholesterol 85 mg
- Fat 31.3 g
- Fiber 3.6 g
- Protein 6.1 g
- Saturated Fat 10.7 g
- Sodium 257.7 mg
- Sugar 52.7 g
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