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.Print
Chocolate Coffee Pecan Tart
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- 1 1/2 c pecans
- 1 store-bought or homemade pie crust, room temperature
- 1/2 c chocolate chips (I prefer Ghiradelli 60% cacao chips)
- 3 eggs, lightly beaten
- 1/2 c sugar
- 3/4 c dark corn syrup
- 1 tsp. vanilla extract
- 1/4 c coffee liqueur (I used Kahlua)
- 1/4 c (1/2 stick) butter, melted
- 1 tbsp. all-purpose flour
- Preheat oven to 375 degrees.
- Roll pie crust out in a tart pan or pie dish.
- Roughly chop pecans and place on small baking sheet. Place in oven while preheating, toast until just barely fragrant.
- In a medium bowl, stir together eggs, sugar, corn syrup, vanilla, coffee liqueur, melted butter, and flour until well combined.
- Place toasted pecans and chocolate chips into crust, then pour filling on top.
- Bake until filling is set and crust is browned, about 60 minutes.
- Serve warm or at room temperature.
Not a fan of pecans? This recipe is also great with walnuts.