This Kahlúa Pecan Pie recipe is delicious and decadent and perfect for the holidays. Serve it when entertaining at home for the holidays, or any time you want a sweet treat.
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. I love them in these easy pecan pie bars with sugar cookie crust, and my pecan pie trifle. They just add a great flavor and texture to so many dessert recipes.
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 pecan pie, but since I’ve been working with Kahlúa these past few weeks I decided I’d make a Kahlúa Pecan Pie recipe.
The result was this creamy caramel-like filling with subtle undertones of the Kahlúa flavor. However, since the alcohol cooks off during baking you can serve this to the entire family.
Kahlúa Pecan Pie
- 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.
TIP: If you do get some “scrambled” bits of egg in the mixture when adding the hot ingredients, simply pour filling through a wire strainer when pouring into pie shell.
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Serve this pecan pie with a hot cup of coffee that’s been spiked slightly:
Kahlúa, Coffee n’ Cream
- 8 oz hot coffee
- 3/4 oz Kahlúa
- 3/4 oz irish cream
- 1 oz coffee creamer
Mix ingredients in a mug and serve with a dollop of whipped cream.
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This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.