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.
Ingredients
- unbaked deep dish pie crusts: 2 piece
- chocolate chips: 2 cups (divided)
- pecan halves: 2 cups (divided)
- dark corn syrup (such as Karo®): 2 cups
- eggs: 6 piece (beaten)
- ½ cups white sugar: 1 piece
- butter: 0.5 cup (melted)
- vanilla extract: 2 Tbsp
- coffee-flavored liqueur (such as Kahlua®): 1 cup
- chocolate syrup: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
