This Kahlúa Pecan Pie recipe is deliciously decadent and perfect for holiday dessert. Use a pre-made crust for easy preparation, and make this classic southern pie with Kahlúa added to the filling. Make this dessert for a southern style dinner party, Thanksgiving pie table, Christmas dinner, or Easter entertaining at home.
Kahlúa Pecan Pie
Being from the South I think it’s in my blood to love pecans. I grew up cracking open the shells and eating them as they fell from the huge tree in the front yard of a relative’s house.
They add such great flavor and texture to so many dessert recipes, especially a classic pecan pie!
It’s only natural that one of my favorite holiday pies is pecan pie and there are dozens of ways to prepare it. You’re probably familiar with bourbon or chocolate pecan pie for a Kentucky Derby party. But I think the addition of coffee liqueur takes this Kahlúa Pecan Pie recipe to the next level.
The result is this creamy caramel-like flavor with subtle undertones of Kahlúa flavor. However, since the alcohol cooks off during baking you can serve this to the entire family.
More recipes using pecans
If you like this pie recipe you’re sure to like these other recipes made with pecans.
- I love them in these easy pecan pie bars with sugar cookie crust.
- This pecan pie trifle is a delicious way to turn pie into a show stopping dessert for a crowd.
- These sweet & spicy pecans are always at our holiday parties.
- Turn them into a sweet treat with this sweet spiced pecans recipe.
How to make Kahlúa Pecan Pie
Follow these steps to make pecan pie with Kahlúa for your next party.
- Use a deep dish frozen pie shell to make this recipe quick and easy. Thaw it at room temperature for about 30 minutes.
- My best tip for making pecan pie is to use finely chopped pecans. This makes it easier to cut into a slice without having to cut into a big piece of pecan.
- This recipe calls for both dark and light corn syrup.
- You’ll also use both granulated and brown sugar.
- You can use any coffee liqueur you like but we always have Kahlúa around here so that’s what I use.
- Begin making the filling by combining the corn syrup, sugars, and Kahlúa in a saucepan. Bring it to a boil over medium low heat, stirring constantly for three minutes; then remove from heat.
- Meanwhile whisk together eggs, butter, cornmeal, vanilla and salt in a large bowl.
- Temper the egg mixture by adding a small amount of the hot ingredients, slowly into the bowl while whisking. Once the egg mixture has warmed up slightly, slowly add the remaining hot mixture while whisking.
- Sprinkle pecans into the empty pie shell and pour filling on top.
- Bake as directed.
HOSTESS TIP: If you do get some “scrambled” bits of egg during the tempering process, use a wire strainer to pour the filling through as you pour it into the pie shell.
- 1 deep dish frozen pie shell, thawed at room temperature for about 30 minutes
- 2 cups pecans, finely chopped
- 1/2 cup dark corn syrup
- 1/2 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/4 cup Kahlúa
- 4 large eggs
- 1/4 cup butter, melted
- 2 teaspoons cornmeal
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Sprinkle pecans into the empty pie shell and set aside.
- Combine corn syrup, sugars, and Kahlúa in a saucepan over medium heat. Bring to a boil and stir constantly over medium low for 3 minutes. Remove from heat.
- In a large bowl, whisk together eggs, butter, cornmeal, vanilla, and salt. Add a small amount of the hot mixture into the egg mixture slowly, while whisking. This will help temper the eggs so they don't cook from the heat of the hot mixture.
- Continue adding the hot mixture to egg mixture, slowly while whisking. Pour filling into prepared pie shell.
- Bake at 325 degrees for 55 minutes. Cool on a wire rack.
If you get some "scrambled" bits of egg in the mixture when adding the hot ingredients, simply pour filling through a wire strainer when pouring into the pie shell.