I made an effort to understand a casserole that I had never seen before. Very tasty, very simple, and just enough ‘good-for-you’ to make you feel better about it!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 16 |
| Yield: | 2 pies |
Ingredients
- 2 unbaked deep dish pie crusts
- 2 cups chocolate chips, divided
- 2 cups pecan halves, divided
- 2 cups dark corn syrup (such as Karo®)
- 6 eggs, beaten
- 1 ½ cups white sugar
- ½ cup butter, melted
- 2 tablespoons vanilla extract
- 1 cup coffee-flavored liqueur (such as Kahlua®)
- ½ cup chocolate syrup
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell.
- Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips.
- Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.
Nutrition Facts
| Calories | 659 kcal |
| Carbohydrate | 89 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 258 mg |
| Sugars | 53 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve used this particular recipe for three years and it’s always been a bit! I use traditional pie crusts instead of deep dish and I have to double up on everything since I make SEVERAL of them lol
Use deep dish crust, and it makes 3
best pie ever! Made half the recipe today for Thanksgiving and the whole family loved it.
Can’t believe I’m the first to review this pie. Followed the recipe exactly except half end the recipe for one pie. Wish I’d posted a picture before we cut into it. Very easy but very rich. A keeper for sure!