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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Kahlua and Chocolate Pecan Pie Recipe

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This recipe for Kahlua and Chocolate Pecan Pie, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Sralla


1/4 cup butter
3/4 cup sugar
1 tsp vanilla
2 tbsp all-purpose flour
3 eggs
1/2 cup Kahlua
1/2 cup dark corn syrup
3/4 cup evaporated milk
1 cup whole or chopped pecans
6 oz sweet dark chocolate
1 - 9 inch unbaked pastry shell

Cream together butter, sugar, vanilla, and flour. Mix well. Beat in eggs, one at a time. Stir in Kahlua, corn syrup, milk, and pecans. Mix well.

Melt chocolate (can use chocolate candy) in double boiler and spread in bottom of pastry shell. Allow to cool 10 minutes, then add pecan mixture.

Bake in preheated 400 degree oven for 10 minutes; reduce heat to 325 degrees and bake until firm, about 40 minutes. Remove from oven and chill, uncovered, for 24 hours before serving.

When ready to serve, garnish with whipped cream and pecan halves.

Personal Notes:
Personal Notes:
Got this Melba's Swap Shop out of the OKC Statesman back in the '80's when we lived in Elk City.




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