During the holiday season we want our family and friends to enjoy the best food we can possibly prepare because great food is a large part of the memories created each year of holidays past. Sometimes there’s even a little sibling rivalry over creating the best dishes! Today’s post features an exceptionally delicious pie that could be served at Thanksgiving, Christmas or just any time guests need to be impressed!
Kahlua Pecan Pie
I have a confession to make – I’m a Southerner but I never liked Pecan Pie (can you believe it?!) …..until I found this recipe for Kahlua Pecan Pie in a newspaper years ago! I’ve always found traditional Pecan Pie to be way too sweet for my liking, but add a little coffee-flavored liqueur (such as Kahlua or Tia Maria) to the pecan pie and the sweetness is nicely balanced by the coffee flavoring imparted by the liqueur.
Kahlua Pecan Pie is relatively easy to prepare. First, an unbaked 8″ pie shell is needed. (See recipe for Pie Crust later in this post.) Pecans are arranged in circles on the bottom of the pie crust.
A mixture of corn syrup, sugar, eggs, salt, dark corn syrup and Kahlua (or other coffee-flavored liqueur) is carefully poured over the pecans in the pie shell.
The desired effect is for all the pecans to rise to the top in their circular pattern but if the nuts aren’t cooperating, a few more nuts may be placed on top to complete the desired pattern. The Kahlua Pecan Pie is baked at 375 degrees F. for 30 minutes or until filling is set and crust is nicely browned. The filling will actually rise up and then settle back down during baking. After the pie has cooled, place it in the refrigerator until serving time.
Kahlua (or other coffee-flavored liqueur) is added to the whipping cream and beaten until soft peaks are formed. A dollop of the whipped cream is added to each slice of pie before serving for one of the best pecan pies you’ve ever tasted.
The flavor intensifier in Kahlua Pecan Pie is Kahlua. If you like coffee flavoring you will really like this pie. If you find traditional Pecan Pie too sweet, try this one. Mini chocolate chips would also be a tasty addition to Kahlua Pecan Pie, if you enjoy the marriage of chocolate and coffee flavors. (I haven’t tried that yet but I plan to do so!)
Kahlua Pecan Pie may be too difficult to chew for those with dental problems. There is alcohol is the whipped cream. The alcohol in the pie filling should have dissipated after the pie is baked, leaving just the coffee flavoring behind.
- Filling: 2 tablespoons Butter
- 1/3 cup Sugar
- 3 large Eggs
- 1/4 teaspoon Salt
- 3/4 cup Dark Corn Syrup
- 1/4 cup Kahlua (or other coffee-flavored liqueur)
- 3/4 cup pecan halves
- Kahlua Cream: 1/2 cup heavy cream (for whipping)
- 2 tablespoons Kahlua
- Filling: Cream butter and sugar together well.
- Beat in eggs, one at a time.
- Stir in salt, corn syrup and Kahlua.
- Arrange pecan halves in pie shell, then carefully and slowly pour Kahlua mixture over the pecans.
- Bake below oven center in 375 degree F. oven for 30 minutes.
- Cool pie thoroughly. Serve with Kahlua Cream.
- Kahlua Cream: Combine heavy cream and Kahlua and beat until soft peaks have formed.
- Place a dollop of cream on each piece of pie before serving. Enjoy!
- Kahlua Pecan Pie is a great dessert for the holidays or any time you want to impress your guests!
One of the best recipes for pie crust (that works for me) is made with butter. If you’d like to make your own crust, try this recipe but use a store-bought crust if you’re not comfortable making your own or if time is short. Here’s the recipe I used for pie crust in the Kahlua Pecan Pie.
- 1 1/2 cups All-Purpose Flour
- 6 tablespoons butter, cut into small pieces
- 1/2 teaspoon salt
- 3-4 tablespoons cold water (or milk)
- With a pastry cutter, two forks, or a food processor cut together the butter and flour until the mixture resembles coarse cornmeal. (The food processor will do this in just a few pulses.)
- Add just enough liquid to hold the dough together.
- Roll out the dough and form a crust in a pie pan.
- Use as recipe directs for the type of pie you're making.
In my next post I’m sharing a family favorite recipe with you for Praline Pumpkin Pie from my dear grandmother Rose Elizabeth Chastain Warren. Her memory lives on in many ways and Praline Pumpkin Pie is one of those ways.
Remember to Savor the Flavor,
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