Port and Chocolate Pecan Pie

Courtesy of Chef Edy


For the pie shell

  • 9-inch pie shell, deep dish
  • egg white

For the filling

  • large eggs
  • 3/4 Cups  cup Taylor Fladgate 10-year-old tawny port
  • 1 3/4 Cup  well-packed light or dark brown sugar
  • 1/2 Teaspoon  salt
  • 1/2  stick unsalted butter, melted
  • 2 Teaspoons  vanilla extract
  • 8 Ounces  pecan halves (about 2 cups)
  • 2 Ounces  premium chocolate (about 60 percent cocoa mass), in chip-size pieces

The recipe was created by Eddy Van Damme, author and pastry chef in Houston; you can pair the pie with Taylor Fladgate 10-year-old or 20-year-old tawnies. Click here to find more port and Thanksgiving pairings. 


For the pie shell

Pre-bake pie shell: preheat oven to 375 degrees.

Cut a round piece of parchment paper about one inch wider than the circumference of the pie. Cut 1-inch-deep strips along the entire edge of the parchment circle. Place into pie shell and fill with pie weights or dried beans.

Place in oven and bake until edges are light golden. Remove from oven and remove parchment. Prick holes with a fork on bottom and sides of crust and return to oven. Keep an eye on crust to ensure no bubbles will form on crust. If bubbles form, prick with a fork. Remove from oven when golden.

Brush bottom and sides of crust with egg white. Return to oven for a few minutes or until egg white has set. Reduce oven to 325 degrees.

For the filling

Whisk eggs and port until smooth. Add brown sugar and salt and combine well. Add melted butter and vanilla.

Place pecan halves and chocolate (not melted) into pie shell. Pour filling into the shell, covering pecans; pecans will float to the surface.

Place in oven and bake until center of pie no longer trembles and is set, about 35-40 minutes.



Calories per serving:

638 calories

Dietary restrictions:

Vegetarian, Peanut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 299g 460%
  • Carbs 575g 192%
  • Saturated 80g 399%
  • Fiber 29g 117%
  • Trans 2g
  • Sugars 421g
  • Monounsaturated 139g
  • Polyunsaturated 62g
  • Protein 54g 107%
  • Cholesterol 679mg 226%
  • Sodium 2,495mg 104%
  • Calcium 627mg 63%
  • Magnesium 423mg 106%
  • Potassium 2,174mg 62%
  • Iron 15mg 86%
  • Zinc 14mg 92%
  • Phosphorus 1,144mg 163%
  • Vitamin A 633µg 70%
  • Vitamin C 2mg 4%
  • Thiamin (B1) 2mg 117%
  • Riboflavin (B2) 1mg 79%
  • Niacin (B3) 6mg 32%
  • Vitamin B6 1mg 48%
  • Folic Acid (B9) 192µg 48%
  • Vitamin B12 1µg 24%
  • Vitamin D 4µg 1%
  • Vitamin E 6mg 32%
  • Vitamin K 16µg 19%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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