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 in April 2020.
Chocolate Coffee Pecan Tart
- 1 1/2 cups pecans
- 1 pie crust store-bought or homemade
- 1/2 cup chocolate chips
- 3 eggs lightly beaten
- 1/2 cup sugar
- 3/4 cup dark corn syrup
- 1 teaspoon vanilla extract
- 1/4 cup coffee liqueur I use Kahlua
- 1/4 cup 1/2 stick butter melted
- 1 tablespoon 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 a 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 the crust, then pour filling on top.
- Bake until filling is set and crust is browned about 60 minutes.
- Serve warm or at room temperature.