The Original Classic Kahlua Pecan Pie

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, 2014)

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.

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{ 19 comments… read them below or add one }

1 cake lover January 27, 2019 at 9:10 pm

awesome recipe dear thanks for sharing with us

2 Jennifer Berkey December 31, 2018 at 1:34 am

I think this Kahlua Pecan Pie is perfect for the New Year’s Eve party celebration. My family will love this, especially the kids. Thanks for this. Merry Christmas and Happy New Year!

3 Worth The Whisk November 14, 2017 at 9:19 pm

I think that is possible. The crust might not be crispy/flaky once thawed, however.

4 Elizabeth in Florida November 13, 2017 at 10:52 am

I am another one of those lucky ones who actually have one of the original little booklets . It got wedged between a couple larger cook books for a while and I thought I had lost it. Was really upset until I managed to find it. I am EXPECTED to bring this Kahlua pecan pie to all events and pot luck dinners. My family always asks for a couple of these pies at Thanksgiving and Christmas. I have not tried any other recipes but have heard so many good comments that I will give others a try. Treasure you “treasure” if you have one!!!

5 Elizabeth November 13, 2017 at 10:42 am

I actually have one of those original recipe booklets. The ONLY recipe I have tried is the Kahlua pecan pie. I don’t even think about going to a pot luck without that pie. It is EXPECTED of me because everyone raves about it. For a short while I could not find the booklet and was so frustrated. Finally found it and am so glad. I’ve heard the fudge is great also. Will try next.

6 Tarah Goldklang November 8, 2017 at 11:18 pm

Is it possible to make this ahead of time and freeze it, and then defrost the day before?

7 Janet August 18, 2017 at 10:17 am

I would love to have your little cookbook, please let me know how I can get one thank you

8 Jason Bronfeld December 24, 2016 at 6:28 am

It would be great if you had a print button that reformatted the page so that the recipe can be printed on paper. I like to print out recipes and have them in the kitchen where I can make a mess without worrying.

9 Brenda April 2, 2016 at 2:02 pm

I kicked out the milk ad used Bailey’s Irish cream. I kicked out the corn syrup and used Amaretto instead. Tastes like you are eating a shooter. IT IS THE BEST!

10 carrie November 20, 2015 at 8:27 am

i do have the book, alas it’s somewhere i can’t put my finger on right now, hence the reason i had to look up the recipe. i love the book.

11 Ashley December 25, 2014 at 9:27 am

Hi – I had this recipe in the original cookbook/ad for Kahlua and started making this pie years ago. Thank you so much for putting it online (as I’ve moved a few times and have no idea where it is). I’m about to make it now for Christmas. Always a favorite. Cheers!

12 Worth The Whisk November 20, 2014 at 8:19 am

Robin, yes definitely reduce the baking time because you are doing such small pies. If the tart shells are unbaked, watch for overbrowning. If they are pre-baked, the idea may not work since you would be re-baking the crust while you are cooking the filling. Good luck!

13 Robin November 20, 2014 at 4:29 am

I need to make the Kahlua Pecan Pie as mini pies in pre-made frozen tart shells. I obviously would need to chop the pecans but would I need to alter the oven temp and/or baking time, as well? Any other changes?

14 Debbie Kelley August 9, 2014 at 10:46 am

I had the booklet- can’t find it! I have moved so many times over the years! Thank you for posting this recipe, it was an all-time favorite, and I promised to make it for a friends birthday! I thought I still had the recipe, but goodness, I haven’t made it in a LONG time! Thanks again! Yummy!

15 Sherri June 25, 2014 at 1:41 pm

I have the booklet; just can’t find it!!!! This is my favorite recipe from it. Have made it many times to rave reviews! So happy to find the recipe again as well as your wonderful blog.

16 Karen Morales June 23, 2014 at 9:14 am

I used to have the Kahlua recipe book. Many years ago (approx. 30) I would follow the recipe to the T for the Kahlua Pecan pie and oh my did everybody LOVE it. I have since misplaced the recipe book and I’ve tried to find another one or at least the same recipe on the internet without luck. HELP! Please tell me where I can find this book and the original Kahlua Pecan Pie recipe.

17 Joanie December 13, 2013 at 9:15 am

Thank you so much for the Kahlua cake recipe. I can’t wait to try it once again.
Blessings and a very Merry Christmas and Happy New Year

18 Shannon Phillips December 7, 2013 at 2:57 pm

Hi Joanie! here is the recipe for Kahlua Chocolate Cake — I hope it’s what your husband remembers.

3 eggs, separated
3/4 cup granulated sugar
1/2 cup butter
1 cup light brown sugar, packed
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua

Grease and flour two 9 in. cake pans. Preheat oven 350 degrees. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks ONE AT A TIME. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlua; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool 10 minutes, invert on wire rack, remove pans. Cool before frosting. Serves 10-12.

Kahlua frosting:
In large bowl, cream 6 tablespoons butter and 1 lb. sifted powdered sugar. Add 3 tablespoons unsweetened cocoa powder, 3 tablespoons Kahlua and 2-3 tablespoons hot coffee; beat until smooth.

19 Joanie December 6, 2013 at 10:16 pm

Have searched all through recipes and boxes looking for my little kahlua recipe pamplet/booklet (can’t remember which) to no avail. It is my husband’s favorite cake. I made it for him for his birthday back in the 80’s when it first came out. This month he celebrates his 70th birthday and I would like to bake the kahlua cake for him. I seem to recall that the recipe called for a small amount of strong coffee in addition to the kahlua. Can anyone help me with this recipe?

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