Kahlua Pecan Pie

If you like pecan pie and you like Kahlua then you will definitely love this pie! I got a bag of pecans for Christmas so I decided to try this pie out. It is basically a pecan pie with a Kahlua kick and it is wonderful!

To make this delicious creation you will need:

•  1 (9 inch) PIE CRUST, chilled (Either store bought or home made. Click here for my favorite pie crust recipe!) 
• 1/4 cup BUTTER
• 3/4 cup SUGAR
• 1 tsp VANILLA
• 3 EGGS
• 1/2 cup KAHLUA
• 1/2 cup DARK CORN SYRUP
• 3/4 cup EVAPORATED MILK
• 1 cup PECANS, chopped

Start off by preheating the oven to 400 degrees F. Next, take the chilled pie crust dough and place it into a 9 inch pie pan. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers.

I didn't pre-bake the crust, but I may try that next time. If you choose to pre-bake the crust I would recommend making an aluminum foil tent around the crust once you have added the filling to prevent it from burning. (As seen in the picture below...kinda...)

Ok, now to make the pie filling! In an electric mixer cream together the butter, sugar, vanilla, and flour.

Then, one at a time, mix in the eggs.

Once the eggs are well incorporated add the Kahlua, corn syrup, evaporated milk, and pecans. Mix well!

Pour the mixture into the pie pan and bake for 10 minutes at 400 degrees F.

After the 10 minutes, reduce the oven temperature to 325 degrees F and continue baking for another 45-50 minutes.

Allow the pie to cool and then serve either at room temperature or chilled! Don't forget to garnish with a healthy scoop of whipped cream!

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Kahlua Pecan Pie

Ingredients:

•  1 (9 inch) PIE CRUST 
• 1/4 cup BUTTER
• 3/4 cup SUGAR
• 1 tsp VANILLA
• 3 EGGS
• 1/2 cup KAHLUA
• 1/2 cup DARK CORN SYRUP
• 3/4 cup EVAPORATED MILK
• 1 cup PECANS, chopped

Directions:

1. Start off by preheating the oven to 400 degrees F. Next, take the chilled pie crust dough (either home made or store bought) and place it into a 9 inch pie pan. Carefully press the dough into the corners of the pan so that the dough lines the bottom and sides of the pan. Then tuck the overhanging dough on the edges under itself and pinch with your fingers. 
• I didn't pre-bake the crust, but I may try that next time. If you choose to pre-bake the crust I would recommend making an aluminum foil tent around the crust once you have added the filling to prevent it from burning. 
2. In an electric mixer cream together the butter, sugar, vanilla, and flour. Then, one at a time, mix in the eggs. Once the eggs are well incorporated add the Kahlua, corn syrup, evaporated milk, and pecans. Mix well. 
3. Pour the mixture into the pie pan and bake for 10 minutes at 400 degrees F. After the 10 minutes, reduce the oven temperature to 325 degrees F and continue baking for another 45-50 minutes. 
4. Allow the pie to cool and then serve either at room temperature or chilled! Don't forget to garnish with a healthy scoop of whipped cream!

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