Chocolate Pecan Kahlua Pie

    Be sure to include the recipe for Coffee Whipped Cream with this holiday pie gift. Or, mix it up yourself and package with the pie in a separate, festive container.

    By
    BHG Test Kitchen
    BHG Test Kitchen

    The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

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    Updated on December 20, 2013
    Prep Time:
    40 mins
    Bake Time:
    35 mins
    Total Time:
    40 mins
    Servings:
    8

    Ingredients

    • Pastry for Single-Crust Pie

    • ¾ cup semisweet chocolate pieces

    • 3 eggs, lightly beaten

    • ¾ cup light-color corn syrup

    • ½ cup packed brown sugar

    • ¼ cup butter, melted

    • ¼ cup coffee liqueur

    • 1 tablespoon all-purpose flour

    • 1 teaspoon vanilla

    • 1 cup chopped pecans, toasted

    • ⅓ cup semisweet chocolate pieces, melted (optional)

    Pastry for Single-Crust Pie

    • 1 ¼ cup all-purpose flour

    • ¼ teaspoon salt

    • ⅓ cup shortening

    • 4 tablespoon cold water

    Directions

    1. Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll out pastry to a circle about 12 inches in diameter. Line a 9-inch foil pie pan with pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Sprinkle the 3/4 cup chocolate pieces over bottom of pie shell.

    2. For filling, in a bowl, combine eggs, corn syrup, brown sugar, butter, coffee liqueur, flour, and vanilla. Stir in the pecans. Slowly pour filling over chocolate pieces in crust, spreading evenly.

    3. Cover edge of pie with foil to prevent overbrowning. Bake for 25 minutes. Remove foil. Bake about 10 minutes more or until edge is puffed and a knife inserted near the center comes out clean. Cool on a wire rack. If desired, drizzle pie with melted chocolate. Cover and chill within 2 hours. Attach recipe for Coffee Whipped Cream (below).

    Pastry for Single-Crust Pie

    Pastry for Single-Crust Pie:

    1. In a bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; toss gently with a fork. Push to side of bowl. Repeat with additional cold water, 1 tablespoon at a time until all is moistened. Shape into a ball.