Kahlúa Pecan Pie Recipes

CHOCOLATE CHIP KAHLUA® PECAN PIE

Steps:

• 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.
• 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.
• 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.

KAHLUA® PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
• Beat evaporated milk, brown sugar, coffee-flavored liqueur, corn syrup, cinnamon, salt, cloves, nutmeg, and ginger together in a bowl using a stand mixer fitted with the whisk attachment until smooth.
• Pour pumpkin and eggs into brown sugar mixture; beat until well incorporated. Pour pumpkin mixture into pie crust.
• Bake pie in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until center begins to firm, about 30 minutes.

ORIGINAL CLASSIC KAHLUA PECAN PIE

Steps:

• Line 9 in. pie pan with your favorite pastry recipe; chill. Preheat oven to 400 degrees F. Cream together butter, sugar, vanilla and flour. Mix well, beat in eggs, one at a time. Stir in Kahlua, corn syrup, evaporated milk and pecans. Mix well, pour into pie pan. Bake for 10 minutes, then reduce heat to 325 degrees F. and bake until firm (about 40 minutes). Chill. Garnish, if desired. Serves 8 - 10.

KAHLUA PECAN PIE

Steps:

• With a whisk, lightly beat eggs and add brown sugar, butter and salt.
• Blend well.
• Add syrups and Kahlua.
• Blend.
• Add pecans and blend again.
• Pour into prepared pastry crust and bake at 350°F for about 40 minutes, or until set.
• Cool.
• Serve with whipped cream if desired.

KAHLUA PECAN PIE

Steps:

• Cream butter, sugar, vanilla and flour until fluffy.
• Add eggs one at a time, beating well after each addition.
• Stir in kahlua, corn syrup, milk and pecans.
• Mix well and pour into crust.
• Bake at 400° for 10 minutes.
• Reduce heat to 325° and bake for 40 minutes more, until center is firm.

KAHLúA PECAN PIE

Steps:

• Set oven to 400°. Mix butter, sugar, vanilla and flour. Beat in eggs one at a time. Stir in Kahlúa, corn syrup, evaporated milk and pecans, mix well. Pour into pie shell. Bake for 10 minutes then reduce heat to 325°. Continue cooking until firm, approximately 25 minutes.

PECAN PIE WITH KAHLUA AND CHOCOLATE CHIPS

Steps:

• Preheat oven to 375°F. Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.
• Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Beat cream in medium bowl until peaks form. Drop whipped cream in small dollops around edge of pie. Place pecan half atop each dollop, if desired.