Mexican Chocolate Kahlua Pecan Pie
Serves 8
20 mins prep
62 mins cook
82 mins total
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!
Pastry:
Pie Filling:
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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.
