Easy Kahlua Pecan Pie Recipe
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 for a southern style dinner party, Thanksgiving, Christmas dinner, or Easter entertaining at home.
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 recipe to the next level.
The result is this creamy custard-style filling with caramel-like flavor and subtle undertones of the Kahlúa flavor. But since the alcohol cooks off during baking you can serve this to the entire family.
This recipe is a staple on our pie table at Christmas and Thanksgiving. It’s also great to serve when you’re hosting guests or to add to your dinner party menu ideas.
How To Make It
This easy recipe uses a handful of pantry staples, finely chopped pecans, Kahlua coffee liqueur, and a frozen or refrigerator pie crust. It’s got both dark and light corn syrup, as well as both granulated and brown sugar.
See the full instructions in the recipe card at bottom.
- Prep – Sprinkle pecans into the empty pie shell and set it aside while the oven preheats and you make the filling.
- Boil – Combine the 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.
- Pour – Pour the filling into the pie shell on top of the pecans.
- Bake – Place in the oven to bake.
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.
Best Tips
- Use a deep dish frozen pie shell to make this recipe quick and easy. Thaw it at room temperature for about 30 minutes.
- My unique tip for making pecan pie is to use chopped pecans. This makes it easier to cut into a slice without having to cut into a big piece of pecan. It also gives each bite a more balanced taste between the sweet and the nut flavor.
- 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.
Quick 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.
FAQs
Cook for the suggested amount of time; it may still be slightly jiggly in the center even when it’s done, but should firm as it cools.
Once it’s completely cooled, cover the pie and refrigerate for up to 5 days.
Once it’s cooked and cooled completely, double wrap it snugly with plastic wrap, and then a layer of foil, and freeze for up to 4 months.
Yes, your pie may continue to have a slight jiggle, which is completely fine. It will continue to set as it cools.
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’re perfect for so many recipes. You should definitely give these a try.
I love them in these easy pecan pie bars with sugar cookie crust, and this pecan pie trifle is a delicious way to turn store bought 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.
More Easy Pie Recipes
For more foolproof pie recipes, try my easy chocolate chess pie or classic chess pie recipe.
This no-bake cookie butter ice cream pie is great to make ahead and keep in the freezer until ready to serve, and blackberry custard pie uses seasonal berries.
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Delicious Kahlúa Pecan Pie Recipe
A classic southern pecan pie with Kahlúa added to the filling. Add this to your holiday dessert table or dinner party menu.
Ingredients
- 1 deep dish frozen pie shell, thawed at room temperature for about 30 minutes
- 2 cups chopped pecans
- ½ cup dark corn syrup
- ½ cup light corn syrup
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- ¼ cup Kahlúa
- 4 large eggs
- ¼ cup butter, melted
- 2 teaspoons cornmeal
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 325º F. 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 and pecans.
- Bake for 55 minutes. Cool on a wire rack so it can set up.
Notes
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.
