Chocolate Kahlua Pecan Pie
A pecan pie flavored with unsweetened chocolate and Kahlua coffee liqueur, served with a matching Kahlua whipped cream.
Directions
- In a small saucepan, bring corn syrup, brown sugar, and butter to a boil. Reduce heat; simmer for 2 minutes. Remove from the heat. Stir in chocolate until melted and smooth; cool slightly. In medium bowl,whisk eggs with Kahlua and vanilla. Slowly whisk in chocolate mixture. Stir in pecans. Pour into crust. Bake on bottom rack in 350 degree oven for 35 to 40 minutes or until knife inserted in center comes out clean. If crust begins to get to dark, cover outer edges with foil. Serve warm or at room temperature with Kahlua whipped cream. Store in refrigerator.
- For Kahlua whipped cream in a small bowl, beat 1 cup whipping cream, 3 tablespoons powdered sugar and 1 tbs of Kahlua until soft peaks form. Store in airtight container in fridge.
- In a small saucepan, bring the corn syrup, brown sugar, and butter to a boil. Reduce the heat and simmer for 2 minutes, then remove from the heat.
- Stir in the chocolate until melted and smooth; cool slightly.
- In a medium bowl, whisk the eggs with the Kahlua and vanilla. Slowly whisk in the chocolate mixture, then stir in the pecans.
- Pour into the unbaked pie shell.
- Bake on the bottom rack in a 350 degree oven for 35 to 40 minutes, or until a knife inserted in the center comes out clean. If the crust begins to get too dark, cover the outer edges with foil.
- Serve warm or at room temperature with Kahlua whipped cream. Store in the refrigerator.
- For the Kahlua whipped cream: in a small bowl, beat 1 cup whipping cream, 3 tablespoons powdered sugar, and 1 tablespoon of Kahlua until soft peaks form. Store in an airtight container in the fridge.
Goes well with
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