Chocolate Chip Kahlua® Pecan Pie
Feel free to reduce further or add more to your taste.
Recipe Summary Chocolate Chip Kahlua® Pecan Pie
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 | Pecan Pie Recipes With Molasses2 unbaked deep dish pie crusts2 cups chocolate chips, divided2 cups pecan halves, divided2 cups dark corn syrup (such as Karo®)6 eggs, beaten1 ½ cups white sugar½ cup butter, melted2 tablespoons vanilla extract1 cup coffee-flavored liqueur (such as Kahlua®)½ cup chocolate syrupDirectionsPreheat 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.Info | Pecan Pie Recipes With Molassesprep:
15 mins
cook:
50 mins
additional:
20 mins
total:
1 hr 25 mins
Servings:
16
Yield:
2 pies
TAG : Chocolate Chip Kahlua® Pecan PieDessert Recipes, Pies, Pecan Pie Recipes,
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