Mexican Chocolate Kahlua Pecan Pie
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5.0
3 reviews
Excellent
Mexican Chocolate Kahlua Pecan Pie
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Mexican chocolate gives this classic dessert deep flavor and fudgy texture. No other dessert needs to show up at the Thanksgiving table. This pie is delicioso!
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Ingredients
Pastry:
- 1 1/4 cups Gold Medal® all-purpose flour
- 2 teaspoons sugar
- 1/8 teaspoon salt
- 1/2 cup cold butter 1 stick, diced
- 1 large egg lightly beaten
- flour for rolling the dough
Pie Filling:
- 1 3.3 ounce tablet Mexican chocolate , chopped
- 2 tablespoons butter
- 1/2 cup light corn syrup
- 1 cup dark corn syrup
- 3 large eggs lightly beaten
- 1/2 teaspoon salt
- 2 tablespoons Kahlúa
- 1 1/2 cups pecans
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Instructions
- In a food processor, pulse flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Turn dough out onto a work surface; form dough into a thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a greased 9-inch pie plate. Gently fit into bottom and up sides of the plate.
- Trim overhang to 1 inch; fold overhang under itself.
- Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
Pie filling:
- Preheat oven to 350 degrees, with rack in lowest position.
- In a heatproof bowl, melt chocolate and butter in microwave, stirring occasionally, until smooth, 1 to 2 minutes. Set aside.
- In a medium bowl, stir together, corn syrup, eggs, and salt. Stirring constantly.
- Gradually add melted chocolate and Kahlua to filling mixture.
- Pour filling into prepared crust; arrange pecans in one even layer over filling. Place pie plate on a rimmed baking sheet.
- Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
Notes
- This recipe is even better after the pie sets overnight.
Nutrition Information
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Calories
570kcal
(29%)
Carbohydrates
71g
(24%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
11g
(55%)
Cholesterol
120mg
(40%)
Sodium
419mg
(17%)
Potassium
146mg
(4%)
Fiber
3g
(12%)
Sugar
54g
(108%)
Vitamin A
2413IU
(48%)
Vitamin C
1mg
(1%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 71g | 24% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 120mg | 40% |
| Sodium | 419mg | 17% |
| Potassium | 146mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 54g | 108% |
| Vitamin A | 2413IU | 48% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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