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.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 659 Calories

Ingredients

• 2 tablespoons vanilla extract
• 1 ½ cups white sugar
• ½ cup butter, melted
• 6 eggs, beaten
• ½ cup chocolate syrup
• 1 cup coffee-flavored liqueur (such as Kahlua®)
• 2 unbaked deep dish pie crusts
• 2 cups chocolate chips, divided
• 2 cups pecan halves, divided
• 2 cups dark corn syrup (such as Karo®)

Recipe Instructions

Step 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.

Step 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.

Step 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.