The Original Classic Kahlua Pecan Pie

Classic Kahlua Pecan Pie The Original Classic Kahlua Pecan PieHeavenly Kahlua Pecan Pie and I go way back. Kahlua was my favorite PR client.  Life Was Sweet. The majority of my Kahlua work was convincing consumers to make something yummy. Our goal was to remind people how MMMMM and OOOOH Kahlua tasted in practically anything – booze, coffee, milk, ice cream, cakes, barbecue sauce, ham glaze, and of course PIE.

WIN THE CLASSIC KAHLUA RECIPE BOOK HERE  (if you enter by Nov. 5, 2015)

kahlua recipebook th The Original Classic Kahlua Pecan Pie

Back then, the ad agency produced a now-legendary little Kahlua recipe book, and bazillions were distributed free via snail mail or at events (write a comment below and tell me if you have one!). One of the classics: the incredible Kahlua Pecan Pie.

If you love pecan pie, you will LOVE LOVE LOVE Kahlua Pecan Pie. Always garners rave reviews. It is a handy recipe, and one that I made often for Kahlua activities. I’ve even carried one on a flight from LA to a meeting in CT. Larry has completely mastered this recipe, he is the pie maker now, and we get requests for it during the holidays. Larry is known for PIE.

Original Classic Kahlua Pecan Pie

  • Pastry crust
  • 1/4 cup butter
  • 3/4 granulated sugar
  • 1 tsp. vanilla
  • 2 Tbsp. flour
  • 3 eggs
  • 1/2 cup Kahlua
  • 1/2 cup dark corn syrup
  • 3/4 cup evaporated milk
  • 1 cup whole or chopped pecans
  • Optional: whipped cream and pecan halves

Line 9 in. pie pan with your favorite pastry recipe; chill. Preheat oven to 400 degrees F. Cream together butter, sugar, vanilla and flour. Mix well, beat in eggs, one at a time. Stir in Kahlua, corn syrup, evaporated milk and pecans. Mix well, pour into pie pan. Bake for 10 minutes, then reduce heat to 325 degrees F. and bake until firm (about 40 minutes). Chill. Garnish, if desired. Serves 8 – 10.

pixel The Original Classic Kahlua Pecan Pie

{ 2 trackbacks }

» Saturday Surfing
November 27, 2010 at 11:00 am
Mel’s Chocolate Pecan Pie Recipe — The Culinary Life
March 11, 2013 at 10:57 pm

{ 56 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: