With rich chocolate chips and extra flavor from a splash of coffee liqueur, I guarantee you’ll never go back to your standard pecan pie recipe.
This isn’t the ooey gooey and super sweet pecan pie you’ve likely seen before. It’s rich, decadent, and strong. I guarantee you’ll be able to cut a real, beautiful slice without making a huge mess. Also, it has a nice kick of coffee from the Kahlua. Admittedly, most chocolate things I bake have at least a smidge of Kahlua in it. Why not?
This most recent time, I was able to make this tart in my great grandmother’s tart pan, how cool is that? It’s well worn but in incredible shape. I can only imagine all the recipes and kitchens this pan has seen. I have a feeling her recipe of choice for this pan was a quiche.
I first knew this recipe as mom’s classic from Thanksgiving, but that doesn’t mean it can’t be made throughout the year.
No time like the present.
Originally posted March 2016. Photography updated September 2017.