Chocolate Chip 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:

• 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:

• 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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl combine flour and salt. Stir well, then cut in butter until mixture is the size of small peas. Add ice water and mix just until dough forms a ball.
• Allow dough to rest in refrigerator for 20 minutes, then roll out and fit into a 9-inch pie plate. Set aside.
• To Make Filling: In a medium bowl mix eggs and sugar. Add corn syrup and melted butter or margarine. Mix until all ingredients are thoroughly combined.
• Spread chocolate chips and pecan pieces across bottom of pie shell. Pour egg mixture over chocolate chip and pecan layer.
• Bake in preheated oven for 35 minutes. Serve warm or cool with a dollop of whipped cream and a sprinkling of chocolate chips if desired.

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:

• 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.