Chocolate Pecan Pie with Kahlua

Chocolate Pecan Pie with Kahlua

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  • 1 ready pie crust
  • 3 eggs, lightly beaten
  • ½ C Pioneer® Golden Light Brown Sugar
  • ¼ C Kahlua
  • 1 tsp. vanilla
  • ⅓ C semi-sweet chocolate pieces, melted
  • ¾ C semi-sweet chocolate chips
  • ¾ C light corn syrup
  • ¼ C butter, melted
  • 1 T flour
  • 1 C pecans, chopped
  • Coffee whipped cream (whipped cream with 3 T of Kahlua mixed in)


  1. Preheat oven to 375° F.
  2. Place the pie crust into a 9-inch pie plate, do not stretch, trim or crimp edges. Sprinkle with chocolate chips; set aside.

For the filling:

  1. in a medium bowl, combine eggs, corn syrup, Pioneer® Golden Light Brown Sugar, melted butter, Kahlua, flour and vanilla. Stir in pecans. Slowly pour filling over chocolate pieces in crust, spreading evenly. Cover edges of pie crust with foil to prevent over browning, bake for 25 minutes. Remove foil and bake 10 minutes more until edge is puffed and knife inserted in center comes out clean. Cool on a wire rack. Garnish with melted chocolate and pecan pieces and serve with whipped topping.
Chocolate Pecan Pie with Kahlua
1 vote, 4.00 avg. rating (75% score)

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