Kahlua Pecan Pie

Friday, September 18, 2009

I saw this recipe on twitter last week. I had a bottle of Kahlua and a frozen pie crust that I needed to use so I decided to try it out. This was very different from our usual recipe with the addition of the evaporated milk. Tadd liked this pie a lot, but he said he prefers the usual pecan pie (Karo's recipe). **He ate almost the whole pie by himself**

Kahlua Pecan Pie
(Printable Recipe)

  • 1/4 cup Butter
  • 3/4 cup Sugar
  • 1 teaspoon Vanilla
  • 2 tablespoons Flour
  • 3 Eggs
  • 1/2 cup Kahlua
  • 1/2 cup Dark corn syrup (I used light)
  • 3/4 cup Evaporated milk
  • 1 cup Pecan halves or pieces
  • 1 (9 inch) pie crust -- unbaked
  • Whipped cream -- (optional)

Preheat oven to 400F. In a large bowl, cream together butter, sugar, vanilla and flour. Mix well. Beat in eggs, 1 at a time. Stir in Kahlua, corn syrup, evaporated milk and pecans. Mix well and pour into crust.

Bake for 10 minutes; reduce heat to 325F and bake until firm, about 40 minutes. Refrigerate. If desired, serve with whipped cream.

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  1. I haven't made an actual pie yet though I have made a few tarts. It's getting to be that time of the year. Thanks for sharing the filling looks fabulous!

  2. This looks awesome but was wondering if I could use maple syrup in place of corn syrup. If so would I use the same amount?

    1. I haven't tried this with maple syrup, so I am not sure if it would be a 1:1 swap.