How can you not love this pecan pie? I’m nuts for it! Pardon the pun haha! The flavors of the pecans, chocolate, and Kahlua are amazing and complement one another rather well. This pie is a mega hit at family gatherings and parties. I find that taking this pie to Christmas events is always fun, too. Seriously, if you have never made this pie before you should really get to it. It’s rich, sticky, and perfect for the old palate.
Everyone that tasted pie was surprised by its deliciously unique flavor.
Ingredients
1 pkg 9-inch unbaked Pillsbury pie shell
2 c Fisher pecan halves
3 Eggland’s Best eggs, beaten
3 Tbsp Land O Lakes butter, melted
1/2 c Karo corn syrup, light
1 c Domino sugar
2 Tbsp Kahlua
4 oz Toll House semi-sweet chocolate chips
Instructions
Preheat oven to 375.
Place unbaked pie shell in a 9-inch round pie pan.
Place pecans in the bottom of the unbaked pie shell.
In a bowl, beat the eggs and melted butter together.
Add the corn syrup, Kahlua, sugar, and chocolate chips.
Pour the mixture over the pecans in the pie shell.
Place the pie pan on a heavy cookie sheet and bake for 15 minutes. Lower the temperature to 350 and bake another 25 minutes.
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Quick Tip: Serve this pecan pie with whipped topping or butter pecan ice cream. Yum!