Posted in Dessert

Caramel Kahlua Pecan Pie

Traditional pecan pie is a staple at most Thanksgiving Feasts. However, I cannot bring myself to cook with corn syrup, nor eat it! Therefore, With a creamy chess base infused with the surprise ingredient of coconut cream, this pie breaks the mold for pecan pies. It’s still traditionally rich with a thick layer of pecans, but uniquely topped with a heavy handed drizzle of Sea Salt Caramel. It’s a great alternative to the original. Plus, it’s two pies in one…so less baking…right?

  
Caramel Kahlua Pecan Pie

By: Bekie A

3 eggs

1/2 cup plus 2 tbsp of brown sugar

1 cup of cream of coconut (canned Thai coconut milk- use the cream at the top, not the watery milk)

1/4 cup whipping cream

2 tbsp butter

2 tsp vanilla

1 tsp lemon juice

2 tbsp Kahlua

1 tbsp cornstarch

1/4 tsp baking powder

Dash of cinnamon

1 tbsp maple syrup

1 1/4 cup of pecans

1 cup of sea salt caramel for topping

https://spicechicksofdrip.com/2015/08/31/sea-salt-honey-caramel-sauce/

Directions

Whisk eggs together until frothy. Add in sugars, cream, coconut cream, vanilla, and maple syrup. Whisk or beat until combined. Add in remaining ingredients except the pecans. 

Pour into a deep dish pie pan with a prepared crust. See:

https://spicechicksofdrip.com/2015/11/27/vanilla-bean-pie-crust/

   

Top the filling with the pecans and spread them evenly. 

 Place into a preheated oven of 350. 

  

Bake for 20-35 minutes until the pie no longer jiggles in the middle. If pecans begin to brown , cover with foil. 

   

  Drizzle with the caramel sauce heavily. Allow to cool and set. 
Serve with whipped cream! 

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