Chocolate And Kahlua Pecan Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell.
• Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips.
• Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.

Steps:

• Combine sugar and flour in a large mixing bowl. Add eggs and mix thoroughly.
• Melt butter and add to flour mixture until butter is completely absorbed.
• Add the Kahlua, chocolate chips, and pecans and mix well.
• Pour pecan mixture into the pie shell. Bake at 300 degrees for 45 minutes.

Steps:

• 1. Preheat oven to 375. Place unbaked pie shell in a 9-inch round pie pan.
• 2. Place pecans in the bottom of the unbaked pie shell.
• 3. In a bowl, beat the eggs and melted butter.
• 4. Add the corn syrup, Kahlua, sugar, and chocolate chips.
• 5. Pour the mixture over the pecans in the pie shell.
• 6. Place the pie pan on a heavy cookie sheet and bake for 15 minutes. Lower the temperature to 350 and bake another 25 minutes.

Steps:

• 1. If using chocolate, melt in double boiler.
• 2. Cream butter, sugar, vanilla and flour until fluffy.
• 3. Add eggs one at a time, beating well after each addition.
• 4. Stir in Kahlua, corn syrup, cream, and pecans. (Add chocolate at this stage). Mix well and pour into crust.
• 5. Bake at 400° for 10 minutes.
• 6. Reduce heat to 325° and bake for 40 minutes more, until center is firm.
• 7. Cool completely and decorate with chocolate drizzle and whipped cream.

Steps:

• In medium bowl, whisk together eggs, corn syrup, Kahlua, sugar, butter and vanilla. Stir in pecans and chocolate chips. Pour over unbaked crust. Bake in preheated 450 degree oven for 15 minutes. Then reduce temperature to 350 degree and bake 30 minutes longer until center is set. Note: you may need to cover loosely with foil to prevent the crust from browning too much as the pie bakes.

Steps:

• Preheat oven to 375°F. Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.
• Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Beat cream in medium bowl until peaks form. Drop whipped cream in small dollops around edge of pie. Place pecan half atop each dollop, if desired.

Steps:

• With a whisk, lightly beat eggs and add brown sugar, butter and salt.
• Blend well.
• Add syrups and Kahlua.
• Blend.
• Add pecans and blend again.
• Pour into prepared pastry crust and bake at 350°F for about 40 minutes, or until set.
• Cool.
• Serve with whipped cream if desired.

Steps:

• Cream butter, sugar, vanilla and flour until fluffy.
• Add eggs one at a time, beating well after each addition.
• Stir in kahlua, corn syrup, milk and pecans.
• Mix well and pour into crust.
• Bake at 400° for 10 minutes.
• Reduce heat to 325° and bake for 40 minutes more, until center is firm.

Steps:

• Preheat oven to 375°F
• Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Kahlúa and vanilla.
• Mix in eggs, then chopped pecans.
• Sprinkle chocolate chips over bottom of crust. Pour filling into crust.
• Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes.
• Transfer pie to rack and cool completely.

Steps:

• Preheat oven to 375°F.
• Beat sugar and butter in medium bowl until smooth; beat in flour.
• Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans.
• Sprinkle chocolate chips over bottom of crust.
• Pour filling into crust.
• Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes.
• Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Beat cream in medium bowl until peaks form.
• Drop whipped cream in small dollops around edge of pie. Place pecan half atop each dollop, if desired.

Steps:

• Pour cold milk into a medium bowl.
• Add pudding mix and coffee powder.
• Beat with a wire whisk for 2 minutes.
• Gently stir in 1-1/2 cups of the whipped topping and Kahlua liqueur or cold, brewed coffee.
• Spoon into crust.
• Freeze 2 hours or until firm.
• Place pie in refrigerator at least 30 minutes before serving to soften.
• Top with remaining whipped topping.
• Store leftover pie in refrigerator.