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| 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 :
- 2 unbaked deep dish pie crusts
- 2 cups chocolate chips, divided
- 2 cups pecan halves, divided
- 2 cups dark corn syrup (such as Karo®)
- 6 eggs, beaten
- 1 1/2 cups white sugar
- 1/2 cup butter, melted
- 2 tablespoons vanilla extract
- 1 cup coffee-flavored liqueur (such as Kahlua®)
- 1/2 cup chocolate syrup
Instructions :
| Prep : 15M | Cook : 16M | Ready in : 1H25M |
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- 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.
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