Kahlua Chocolate Pecan Pie Food

CHOCOLATE CHIP KAHLUA® PECAN PIE

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.

KAHLUA (CHOCOLATE) PECAN PIE

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.

CHOCOLATE KAHLUA PIE

Steps:

• Whip butter, then add chocolate and sugar.
• Slowly add Kahlua, then beaten eggs until mixed well.
• Pour mixture into prepared crust.
• Refrigerate for two hours or until set.
• Garnish with whipped cream.

NO-BAKE KAHLUA CREAM PIE

Steps:

• Prepare all the ingredients prior to starting. Place the egg yolks in a separate bowl and set side.
• In a medium saucepan, add the flour, sugar, espresso powder and salt and whisk to combine.
• Next, add the milk, Kahlua, and vanilla extract to the saucepan.
• Heat the mixture over medium-low heat, whisking constantly.
• Once the mixture is warm (but not boiling) pour about ¼ cup of it into the bowl with the egg yolks and whisk vigorously to temper the yolks.
• Immediately pour the egg yolk mixture back into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking.
• Whisk the pudding until it starts to thicken, then add the chocolate chips and continue whisking until the pudding starts to bubble and become thicker.
• Strain the pudding through a fine sieve once or twice, rinsing the sieve in between.
• Pour the pudding into a medium bowl and cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
• Allow the pudding to cool on the counter for at least 1 hour before refrigerating. Refrigerate 2-3 hours until the pudding has cooled and is firm.
• Once cooled, place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
• To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
• Slowly fold the prepared whipped cream into the cooled pudding until it's completely mixed. Set aside and prepare the crust.
• Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
• Grind the cookies into a fine crumb using a food processor or blender.
• In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Pour the filling in the prepared crust, spreading evenly and refrigerate for at least 3-4 hours to allow the filling to reset.
• Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
• Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with hot fudge sauce and mini chocolate chips. This pie must stay refrigerated.

KAHLUA PECAN PIE

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.

KAHLUA CHOCOLATE PECAN PIE

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.

PECAN PIE WITH KAHLUA AND CHOCOLATE CHIPS

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.

KAHLUA PECAN PIE

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.

CHOCOLATE KAHLUA PECAN PIE

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.

PECAN PIE WITH KAHLUA AND CHOCOLATE CHIPS

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.