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Kahlua Pecan Pie Recipe

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This recipe for Kahlua Pecan Pie, by , is from The Ross Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Stanke
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pastry crust (I use Marie Calendar's)
1/4 c. butter
3/4 c. sugar
1 tsp. vanilla
2 tbs. flour
3 eggs
1/2 cup Kahlua
1/2 cup dark corn syrup[
3/4 cup evaporated milk
1 c. whole or chopped pecans
1/2 cup heavy cream, whipped
Pecan halves

Directions:
Directions:
Line a 9-inch pie plate with your favorite pastry recipe. Chill. Set oven at 400. Cream together: butter, sugar, vanilla, flour. Mix well. Beat in eggs, one at a time. Stir in Kahlua, corn syrup, evaporated milk, pecans. Mix well. Pour into pie pan. Bake for 10 minutes. Then reduce heat to 325 and bake until firm (about 40 minutes, or until inserted knife comes out clean). Chill. When ready to serve, garnish with cream and pecan halves.

Personal Notes:
Personal Notes:
I've always loved Kahlua, and began baking this early in our marriage. It has become a family tradition at Thanksgiving. Tip: Best if baker sips remaining Kahlua while preparing!

 

 

 

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