Kahlua Pecan Pie

Piece of pecan Kahlua pie on a plate

Crunchy pecans over a chocolaty Kahlua pie filling surrounded by a flaky, no-fuss homemade crust, this dessert is sure to get everyone asking for seconds this holiday season!

Ingredients

For the Crust

For the Filling

Instructions

For the Crust

  1. Mix dry ingredients in a 9 ½ inch deep dish pie pan.
  2. Add oil & milk and continue to stir until well blended; pat into the pan, pushing the pastry up the sides.
  3. Level off the edges of the crust with your fingers.
  4. Lightly prick crust with a fork and par-bake for 10 minutes at 350 degrees before adding the filling.

For the Filling

  1. Melt the chocolate and butter in a microwave safe bowl, stirring occasionally until smooth.
  2. In a medium bowl, whisk the eggs, corn syrup, sugar and salt.
  3. Dissolve the espresso powder in one tablespoon hot water; add to egg mixture along with Kahlua and the melted chocolate/butter. Whisk to thoroughly blend. Have filling ready when par-baked crust comes out of the oven.
  4. Spread the chopped pecans evenly in the bottom of the pie plate.
  5. Pour the filling over the pecan pieces; swirl to assure pecans are evenly distributed.
  6. To form a decorate border, arrange the pecan halves in circles around the perimeter of the pie shell with pointy-tips of pecans facing inward; repeat with one or two smaller circles closer to the center of the pie.
  7. Bake the pie at 350 degrees until the filling puffs up, just starts to crack, and appears fairly set, about 45-55 minutes.
  8. Transfer to a cooling rack and allow to cool completely (at least four hours).
  9. Serve with a dollop of whipped cream.

Notes

For best results, make pie the day prior and refrigerate overnight.