Port and Chocolate Pecan Pie

Port and Chocolate Pecan Pie
Staff Writer

Courtesy of Chef Edy

The Port and Chocolate Pecan Pie.

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, Pork Free, Kosher

Daily value:



  • Fat 37g 57%
  • Carbs 72g 24%
  • Saturated 10g 50%
  • Fiber 4g 15%
  • Trans 0g
  • Sugars 53g
  • Monounsaturated 17g
  • Polyunsaturated 8g
  • Protein 7g 13%
  • Cholesterol 85mg 28%
  • Sodium 312mg 13%
  • Calcium 78mg 8%
  • Magnesium 53mg 13%
  • Potassium 272mg 8%
  • Iron 2mg 11%
  • Zinc 2mg 12%
  • Phosphorus 143mg 20%
  • Vitamin A 79µg 9%
  • Vitamin C 0mg 1%
  • Thiamin (B1) 0mg 15%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 24µg 6%
  • Vitamin B12 0µg 3%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 2µg 2%
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