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Port and Chocolate Pecan Pie


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

  • 1 9-inch pie shell, deep dish
  • 1 egg white

For the filling

  • 3 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


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.