Chocolate and Kahlua Pecan Pie

Chocolate and Kahlua Pecan Pie

  • 1 unbaked pie crust
  • 3 eggs
  • 1 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla
  • 1/4 cup Kahlua or coffee liqueur
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 1/2 - 2 cups chopped pecans
  • 1 1/2 cups bittersweet or semisweet chocolate chips

Preheat the oven to 350.  Fit the pie dough into a deep dish pie pan and refrigerate while you make the filling.  If you like, make some extra dough to roll out and cut decorative shapes to garnish the pie.  Refrigerate the cutouts.

In a bowl, whisk together all the ingredients, except the pecans and chocolate chips, for several minutes until smooth.  Stir in the pecans and chocolate chips.  Pour the filling into the crust.  If garnishing the top with decorative pie dough cutouts, brush the cutouts with an egg wash (1 egg lightly beaten with 1 tablespoon water) to help them brown.

Bake at 350 for 15 minutes, then reduce the temperature to 300 and bake for an additional 45-55 minutes, until the filling is set; shake the pie gently, and if it no longer jiggles then it's set.

Cool on a wire rack for 3-4 hours and serve warm, or room temperature.

Yields 8-10 servings

Recipe from Curly Girl Kitchen