Chocolate Kahlúa Pecan Pie — a ready-made pie crust filled with chocolate chips, a hint of Kahlúa, and chopped pecans creates a show-stopping dessert that belongs front and center on your Thanksgiving table.
Hi everyone! I’m Lynne from 365 Days of Baking and More, and I’m honored to be guest posting today on Chocolate, Chocolate and More. By happy coincidence it’s National Chocolate Day, and I can’t think of a better way to celebrate Joan and her love of chocolate, Kahlúa, and pecans than with this pie.
I originally found this recipe on Epicurious and adapted it because it’s simple and reliable. Many similar recipes call for cooking on the stovetop or making a crust from scratch. While I enjoy making pie crusts when time allows, during the holidays I often prefer to save time and enjoy the season with family and friends. There’s no need to reinvent the wheel when a great recipe already exists.
This pie balances its ingredients perfectly. The Kahlúa provides a subtle, sophisticated note without overpowering the other flavors. The semi-melted chocolate chips add pockets of rich chocolate that reveal themselves as you take each bite, and the toasted pecans supply crunch and a warm, nutty finish. It’s easy to see why Joan loved pies like this — the pecans are the pièce de résistance. Your guests will smile when this arrives on the dessert table.
Winnie the Pooh said it best: “How lucky I am to have something that makes saying goodbye so hard.” Joan left a meaningful imprint on my life — she made me a better friend, a better blogger, and a person enriched by her warmth.
Joan and I first connected online years ago, back when we were new to blogging. After she left her first comment on one of my posts we quickly became close. Joan had a magnetic personality and could talk to anyone; she loved meeting people and always hoped for friendly, engaging companions when she traveled. She had a gift for making new friends feel welcomed and comfortable.
We finally met in person when we shared a room for a cruise conference in January, and it felt as though we’d known each other forever. We also roomed together recently for a conference in Seattle, where we enjoyed time with friends, delicious food, and plenty of chocolate. Some of my favorite memories are of Joan opening the hotel door and declaring, “Honey, I’m home!” with that huge smile and sparkle in her eyes.
Please join us in celebrating Joan’s life and her love of chocolate by sharing your own tributes on social media with the hashtags #ChocolateForJoan and #ChocolateEveryDamnDay. Many bloggers have come together to honor her today by sharing recipes and memories; we invite you to make and tag Joan’s recipes as well.
Her passion for chocolate and for blogging lives on. Keep making her recipes and sharing them with family and friends — she treasured each of you and the community you helped build at Chocolate, Chocolate and More. For that, we are deeply grateful. Thank you.
Chocolate Kahlúa Pecan Pie
Chocolate Kahlúa Pecan Pie — a ready-made pie crust, chocolate chips, a touch of Kahlúa, and chopped pecans make this one dessert you’ll want prominently on your holiday dessert table.
Ingredients
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 tablespoon all-purpose flour
- 3/4 cup dark corn syrup
- 1/4 cup Kahlúa
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup chopped pecans
- 1/2 cup semisweet chocolate chips
- 1 pre-made frozen pie crust or 1 pre-made frozen pie shell
Instructions
- Preheat oven to 375°F.
- Thaw the frozen pie crust according to package directions and place it into a pie plate, forming and crimping the edges.
- In a mixing bowl, cream the butter and sugar until smooth.
- Add the flour, then gradually stir in the dark corn syrup, Kahlúa, and vanilla.
- Mix in the eggs until combined, then fold in the chopped pecans.
- Spread the chocolate chips evenly across the bottom of the pie crust, then pour the filling over them.
- Bake for about 45 minutes, until the filling is puffed and just set in the center.
- Transfer the pie to a wire rack to cool.
- This pie can be prepared the day before; store covered in the refrigerator.
- Serve with whipped cream and extra pecans, if desired.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram.