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You are here: Home / Dessert / Chocolate Coffee Pecan Tart

March 14, 2016 By Sarah 2 Comments

Chocolate Coffee Pecan Tart

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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.

Slice of chocolate coffee pecan tart

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?

Take a slice of pecan tart

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

Overhead slice of chocolate coffee pecan tart

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.

Whole chocolate coffee pecan tart

Originally posted March 2016. Photography updated in April 2020.

Slice of chocolate coffee pecan tart
Print Recipe
5 from 1 vote

Chocolate Coffee Pecan Tart

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: baking, chocolate, pie, tart
Servings: 8 people
Author: Sarah

Ingredients

  • 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

Instructions

  • 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.

Notes

Not a fan of pecans? This recipe is also great with walnuts.

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Filed Under: Dessert

Reader Interactions

Comments

  1. Lani says

    December 22, 2020 at 8:51 pm

    5 stars
    This is my absolute favorite pie. It’s wonderful baked as a slab pie. Double crust, double pecans, 1.5x other filling. Bake for half the time!

    Reply
    • Sarah says

      January 12, 2021 at 10:40 am

      Thanks so much, Lani! That sounds excellent!

      Reply

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Hey! I'm Sarah. I am passionate about creating seasonal recipes for the everyday cook inspired by New Jersey farm-fresh produce. Read More…

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