Chocolate Chip Pecan Pie with Kahlua Cream

I have always liked Pecan Pie but no one else in the family really cared for it until I made this version with chocolate chips.

With Christmas nearly upon us, we start thinking about decadent desserts that we may only eat once or twice a year. However, I make this pie at least three times a year: Thanksgiving, Christmas and for my daughter’s birthday. If you are looking for a decadent dessert to serve for a special dinner, you will want to make this Chocolate Chip Pecan pie. It is sure to be a hit.

“Food historians generally agree pecan pie is a twentieth century invention inspired by traditional sugar pies and sweet nut confections. It is a favorite of the American south, as are pralines and other pecan infused foods. Late 19th century newspapers offer pecan pie recipes.” Reference from Food Timeline found here

I grew up in the South but really don’t remember eating Pecan Pie until an adult. There is a mall in Pensacola, FL that was built on a former pecan tree plantation and still had a few trees growing when I lived there. I suppose the fallen pecans were up for grabs because we would sometimes go and collect a bucket or two of them. The pecans then made their way into various desserts with at least one pie for me.

Pecan pie is a custard pie with pecans being the centerpiece of ingredients. The custard filling is nearly always made with Karo syrup. This recipe uses Karo light syrup.

The nuts should be both chopped and whole for maximum pecan flavor and texture while still allowing for easy slicing of the pie.

This pie has both chopped and whole pecans adhering to the above. To make this pie even more rich and decadent be sure to serve it with the Kahlua Cream.

I found this recipe many years ago from Woman’s Day.

Chocolate Chip Pecan Pie with Kahlua Cream

  • Servings: 6
  • Difficulty: easy
  • Print

1 frozen ready-to-bake deep dish pie crust, thawed
1 cup semisweet chocolate chips
1 cup Karo light corn syrup
1 cup firmly packed light-brown sugar
3 large eggs
2 tablespoons unsalted butter, melted
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 cups pecan halves
1/2 cup chopped pecans

Place oven rack in lowest third of oven. Heat oven to 350°.
Scatter chips evenly on the thawed crust.
Mix syrup, sugar, eggs, butter, vanilla, and salt together until well blended.
Stir in the 1/2 cup chopped pecans. Pour evenly over the chocolate chips.
Arrange pecan halves on top.
Bake 50 minutes or until crust and pecans are browned. If crust begins to
darken too quickly, cover with tin foil.

Kahlua Cream: Beat 1⁄2 cup heavy (whipping) cream and 1 Tablespoon Kahlua or other coffee-flavored liqueur until soft peaks form when beaters are lifted.

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2 Comments

  1. Pingback: Crème Brûlée | Cooking with Love

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