How can you not love this pecan pie? I’m nuts for it! This chocolate and Kahlua pecan pie is truly a treat for even the pickiest of eaters. I know that my friends and family really enjoyed it. Everyone was asking for my recipe! I must have written out 12 notecards with the pie details on them for my friends that evening. I bet they’ll all show up with this pie the next time we have a gathering haha!
Everyone that tasted pie was surprised by it’s 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
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!