Chocolate Kahlua Pie with Pecans
Indulge in the rich decadence of a Chocolate Kahlua Pie with Pecans—a perfect dessert for any chocolate lover or special occasion. This no-bake masterpiece starts with a buttery, graham cracker crust, layered with toasted pecans for a nutty crunch. A silky filling made from velvety cream cheese, melted semi-sweet chocolate, and a splash of Kahlua adds a luxurious, coffee-infused depth of flavor. Topped with fluffy whipped cream and optional chocolate shavings, this pie is as beautiful as it is delicious. With its creamy texture, balanced sweetness, and toasted pecan highlight, this dessert will dazzle at your next dinner party or holiday gathering. Plus, it’s easy to prepare in advance, making it a stress-free showstopper!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 8 ounces Semi-sweet chocolate
- 1.5 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 8 ounces Cream cheese, softened
- 3 tablespoons Kahlua
- 1 teaspoon Vanilla extract
- 0.75 cup Pecans, toasted and chopped
- 1 cup Whipped cream, for topping
- 2 tablespoons Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly combined.
Press the mixture into the bottom and sides of a 9-inch pie pan to form the crust. Bake for 8-10 minutes, then set aside to cool completely.
In a heatproof bowl, melt the semi-sweet chocolate using a double boiler or in the microwave in 30-second intervals, stirring until smooth. Allow to cool slightly.
Using a hand or stand mixer, whip 1 cup of heavy whipping cream with the powdered sugar until soft peaks form. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth. Mix in the melted chocolate, Kahlua, and vanilla extract until well combined.
Gently fold the whipped cream into the chocolate mixture until fully incorporated.
Sprinkle the toasted and chopped pecans evenly over the cooled pie crust.
Pour the chocolate filling over the pecans, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or until the filling is set.
Before serving, whip the remaining 1/2 cup of heavy cream until soft peaks form, and spread or pipe it on top of the pie.
Garnish with chocolate shavings, if desired. Slice and serve chilled. Enjoy your Chocolate Kahlua Pie with Pecans!
Nutrition Facts
Calories |
6349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.8 g | 641% | |
| Saturated Fat | 270.0 g | 1350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 2063 mg | 90% | |
| Total Carbohydrate | 385.2 g | 140% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 244.9 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2255 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
