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Kahlua pecan pie




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




9 inch ( 23 cm) pastry crust, homemade or purchased
1/4 cup ( 50 mL) unsalted butter, at room temperature
1 cup ( 250 mL) brown sugar
3 eggs
1/4 cup ( 50 mL) corn syrup
2 tbsp ( 30 mL) Kahlua or coffee liqueur
2 tbsp ( 30 mL) rum
1/2 tsp ( 2 mL) salt
1-1/2 cups ( 375 mL) pecan halves



Recipe



1. Place rack at lowest level. Preheat oven to 425F (220C). Line a 9-inch (23-cm) pie plate with pastry and crimp edges.

2. In a bowl, beat butter with sugar. Add eggs, 1 at a time, mixing well. Stir in corn syrup, Kahlua, rum and salt. Stir in pecans. Pour into pie shell. Place on bottom rack of oven. Bake for 10 minutes. Without opening door, reduce heat to 325F (160C). Continue baking until centre seems almost set when pie is jiggled, from 12 to 15 minutes. Cool on a rack. Pie will keep well at room temperature for 1 day and can be frozen.