Kahlua Pecan Pie

Kahlua Pecan Pie


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This is a simple, tasty variation of a Southern Pecan Pie. By replacing some of the corn syrup with Kahlua, or any coffee flavored liqueur, the pie is not as sweet and has a wonderful aroma. Because the alcohol burns off during baking, the entire family can enjoy this pie. Cost can vary depending on when and where you buy pecans. I prefer to buy them directly from the pecan growers and then freeze them for later use. I also buy the smallest bottle of Kahlua, as it will make two to three pies.

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  • 1/4 C. butter
  • 3/4 C. sugar
  • 1 tsp. vanilla
  • 2 Tbs. flour
  • 3 large eggs
  • 1/2 C. Kahlua, or any coffee flavored liqueur
  • 1/2 C. dark corn syrup
  • 3/4 C. evaporated milk
  • 1 C. pecan halves or pieces
  • 1 9-inch deep-dish piecrust, unbaked

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Preheat the oven to 400 degrees. In a large bowl, cream together butter, sugar, vanilla and flour. Beat in eggs, one at a time. Stir in Kahlua, corn syrup, evaporated milk, and pecans. Mix well and pour into the unbaked piecrust. Bake for 10 minutes. Reduce oven temperature to 325 degrees and bake for 40 minutes. Pie can be served warm or cold, plain or with ice cream or whipped topping.

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