This Kahlúa Pecan Pie recipe is deliciously decadent and perfect for holiday dessert or a dinner party. Use pre-made crust for easy preparation, and make this classic southern pie with coffee liqueur added to the filling. Serve this dessert for a southern style dinner party, Thanksgiving, Christmas dinner, or Easter entertaining at home.
Kahlúa 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 Kahlua pecan pie recipe to the next level.
The result is this creamy caramel-like flavor with subtle undertones of Kahlúa flavor. But since the alcohol cooks off during baking you can serve this to the entire family.
More recipes using pecans
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 recipes. You should definitely give these a try.
- 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.
- Add these savory spicy pecans to your next happy hour or cocktail party.
How to make Kahlúa Pecan Pie
This easy recipe uses a handful of pantry staples, finely chopped pecans, Kahlua coffee liqueur, and a frozen or refrigerator pie crust. Follow these steps to make pecan pie with Kahlúa for your next party.
This recipe calls for both dark and light corn syrup, as well as both granulated and brown sugar.
- Prep – Sprinkle pecans into the empty pie shell and set it aside.
- Boil – Combine corn syrups, sugars, and Kahlua in a medium sauce pan, and bring to a boil over medium-low heat. Stir constantly for about 3 minutes and then remove from heat.
- Whisk – Whisk together eggs, butter, cornmeal, vanilla, and salt.
- Temper – Slowly whisk the hot sugar mixture into the egg mixture. Do this 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 – Sprinkle the pecans into the empty pie shell and pour filling on top.
- Bake – Place in the oven to bake. Cool on a wire rack before serving.
Make sure to pour the hot mixture into the egg mixture SLOWLY to temper the eggs so you don’t end up with “scrambled” bits of egg in the filling.
- 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.
- You can use any brand of coffee liqueur you like but we always have Kahlúa on hand so that’s what I use.
- Make this pie a day ahead for easy holiday and party planning.
- Serve a pie slice along with a side of vanilla bean ice cream.
PRO 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.
How do you know when pecan pie is done? The pie filling is quite runny and may still be jiggly in the center even when it’s done. A good indication to watch for is the crack in the top of the pie filling.
How do you store pecan pie? Once completely cooled, cover the pie and refrigerate for up to 5 days.
Can I freeze it? If you make it ahead and don’t plan on serving it right away, keep this freezer-friendly pie frozen for up to 4 months to maintain its quality.
Will it thicken as it cools? Absolutely. Your pie may continue to have a slight jiggle, which is completely fine. It will continue to set as it cools.
More pie recipes for a dinner party
- 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.