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
Calories Per Serving556
Folate equivalent (total)26µg7%
Related: desserts & sweets, gluten-free, kid-friendly, pareve, Passover, Shabbat, vegetarian
Prep time: 25–30 minutes
Cook time: 30 minutes
Yield: 8–12 servings
Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty crumbly crust that both contrasts with and complements the rich filling. The pie comes together easily and freezes well. Make one (or like Rabbi Miller, four!) in advance to have ready for holiday entertaining. If you have time, toasting the pecans for the filling (6 to 10 minutes in a 350-degree oven) before using in the recipe gives even more nutty flavor. For a decorative (but optional) touch, drizzle a little melted chocolate or chocolate sauce over each slice before serving.
Can you make this pie ahead? If so, how far and how do you store it. Thanks!
My husband's aunt always makes a version of this for the holidays but Iɽ never tried it. This is like a chocolate cream pie, with no cream! I'm not a pecan pie fan and I really like it. It's really easy for anyone new to baking.If you buy pie crust it's even quicker.
I made this for Thanksgiving this year and it was a huge hit. Followed advice of others and used 2/3 c semi-sweet chips instead of bittersweet chocolate and added 1 tsp vanilla to the egg mixture. So easy, so rich. This is my new go-to pecan pie recipe.
I made this for bookclub and there wasn't a crumb left. It was easy and delicious. I used a pillsbury pie crust to make it even easier (the kind by the butter section). I will definitely make it again. My family wished I had made two!
this was outrageously easy and a huge hit at thanksgiving. people actually asked where i had bought it. i followed the recipe exactly, except a an organic purchased crust from whole foods. YUM, EASY. i served it with homemade vanilla ie cream . what more could i ask for?? esp at thanksgiving meal!
I made this for Thanksgiving and thought it was so great! Excellent texture and strong chocolate flavor. I added the vanilla as others suggested, used semisweet chocolate, and sprinkled some chocolate chips over the pecans before adding the filling (also as suggested). Perhaps it was the chips, but I would describe this as a chocolate chess pie with pecans, not a pecan pie. Other than the texture, it didn't taste like traditional pecan.
Just made this for Thanksgiving and it was wonderful! I used a family recipe for the pie crust, but the filling was the same. I did whisk in 1 tsp of vanilla with the eggs as some others suggested. The pie had a wonderful and intense chocolate flavor, and the texture of the filling was smooth and consistent.
Everyone loved it, but not to my taste. It was "good", as the descriptor for 2 forks say, but not "delicious" (i.e. 3 forks). I substituted dark corn syrup for the light, as other reviewers have done. Very easy to make.
I added the whole chocolate chips before baking as well, and served with a caramel sauce made for apple dipping. It turned into a "turtle pie". There was not a crumb left. I cheated and used pillsbury crust- there were no complaints!
Easy, tasty and many people loved it. (Made it for a group of 60)
I made this for Thanksgiving. Even my pecan pie "purists" loved this recipe!
Followed previous recommendations: doubled bittersweet chocolate, substituted some molasses for corn syrup, and added 1 tsp. vanilla. Also cut back sugar a little and toasted extra pecan halves to arrange nicely on top. Excellent and very popular at the special event (wine tasting, goes well with port). Served with whipped cream. Definitely recommend making this!
This was a hit at thanksgiving in Austin, in spite of leaving it in the oven an accidental extra 50 minutes (thanksgiving red wine). Generally this recipe copes with being fooled around with. Moist, flavoursome, and decadently chocolatey.
Okay, I love chocolate and as well as our local pecans. I used bitter chocolate and added 2 Tablespoons of brown sugar and 1/2 tsp. of vanilla. Baked @ 330 for 55 minutes. Absolutely loved the results.
I had an extra disk of the Easy Pastry Dough (recipe from this site) and decided to give this filling a shot - easy, very rich and quite delicious. I prefer bittersweet chocolate to cut the sweetness of traditional pecan pies. I used Scharffen Berger chocolate and light brown sugar - will definitely make this one again.
Unbelievable!! This must have been the best dessert I've ever made. I used a store bought crust and added 1/2 tsp vanilla. Other than that, I followed it to the letter. Rich, but not too heavy.
Wonderful pie. I followed the directions exactly, except for adding chopped pecans to the pie crust.
I've used this recipe three times this holiday season and had great results. At a thanksgiving party several people stashed slices to take home. I always have to cook it for more like 70 minutes. I do the toothpick check, if it's too runny I keep baking.
Delicious! Don't take this the wrong way -- I had to toss the last 1/4 of the pie, only b/c I could not stop eating at long after my guests were gone.
Sublime! My guests loved it. Not too sweet, not too sticky, it was just right. I made the following changes: Pillsbury refrigerator crust,added 1 teaspoon vanilla, used 2 cups pecans, 3/4 cup syrup, and 2/3 cup Nestles's semisweet choc chips. I also added an additional 1/4 cup of chips, unmelted, right before pouring the mix onto the pecans. Made the whole thing in a blender, going only 2 to 3 seconds after adding the whole chips. Melted butter/choc in the microwave-very easy, but you have to watch carefully because the choc will retain its shape after it is melted-it doesn't look melter- and burns easily. Use 10% power and start with 30 seconds and then add by 10 seconds. I baked 60 min total, covering crust with foil after 20 and removing foil for last 5. I served it cold, with vanilla whipped cream. This will have a permanent spot in my list of top desserts.
I used to make a chocoate pecan pie and was horrified to find that after I had promised to make it for Thanksgiving, I hadn't gotten to keep the cookbook in the divorce. Well, this pie SOUNDED similar enough, and it was delicious. In a household where there were five other pies, this one disappeared in no time at all. Easy to make, this pie will guarantee a repeat invitation if you bring it to the next dinner party you attend.
What a waste of fine ingredients, especially the pecans. I baked the pie for 55min at 350F, then for another 30min at the same temperature & it never setup. It was quite syrupy & overall was disgusting. I think, I'll just stick with apple pie for the time being.
I made this for Thanksgiving 2004. It was a huge hit w/ my guests. I will definitely make it again. The crust tasted good but was very hard to handle.
Rich but not too sweet. Have made it with pecans and also with walnuts - works well with either. Definitely best served warm. I made this pie recently for a pot-luck at work and received lots of positive feedback. And what I like about this recipe is that it is so easy to do! BTW- the missing measurement for the corn syrup is 3/4 cup - I got the recipe from Bon Appetit originally.
This is a FANTASTIC pie! I made it for the first time and received OOH's and AAH's galore. I used semi-sweet chocolate chunks and only melted half with the butter, keeping half of them whole to bake in the pie. I also used a pre-made crust which worked just fine. I'll definitely make this recipe again!
Recipe: Chocolate Pecan Pie
If you’d like more Medrich-mediated baking, listen to her tips for jazzing up a simple press-in pie crust.
And you can click here to enter YOUR delicious pie (or pies) in the 5th Annual Good Food Pie Contest on Saturday, September 7th at LACMA.
Chocolate Pecan Pie
(Excerpted from Bittersweet by Alice Medrich (Artisan Books). Copyright © 2003.)
FOR THE CRUST
1 1⁄2 cups all-purpose flour
10 tablespoons (1 1⁄4 sticks) unsalted butter
4 to 5 tablespoons cold water
FOR THE FILLING
2 cups (7 ounces) pecan halves
2 ounces bittersweet or semisweet chocolate, coarsely chopped
1 tablespoon unsalted butter, melted
1 cup lightly packed dark brown sugar
1 tablespoon rum, bourbon, or brandy
1 teaspoon pure vanilla extract
To make the crust: Thoroughly mix the flour and salt in a large bowl. Cut the butter into chunks and add it to the bowl. Using two knives or a pastry blender, cut the butter into successively smaller pieces, scraping the bottom of the bowl and tossing the pieces to coat and separate them with flour as you work, until the largest pieces of butter are the size of peas and the rest bread-crumb size. (Do not let the butter melt or form a paste.) Drizzle 1⁄4 cup cold water over the flour mixture, mixing with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If necessary, drizzle in some or all of the remaining 1 tablespoon water, until the dough is just moist enough to hold together when pressed. Use your hands to compress the dough into a flat disk, pressing in any loose pieces. Wrap in plastic wrap and refrigerate for at least 30 minutes, or for up to 3 days.
Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without cracking. On a lightly floured surface, roll the dough into a 14- to 15-inch circle about 1⁄8 inch thick, rotating and dusting the surface with flour to keep it from sticking. Brush the excess flour from the rolled-out circle, fold the circle into quarters, and transfer it to the pie pan. Unfold, easing the pastry into the pan without stretching it. Trim the overhang to about 1 inch. Turn the excess dough under and flute or crimp the edge. Refrigerate for least 30 minutes before baking. (Reserve a few dough scraps for later patching if necessary.)
Toast the nuts while the dough is chilling: Position a rack in the lower third of the oven and preheat the oven to 350°F. Spread the nuts on a baking sheet and bake for 6 to 9 minutes, until fragrant and lightly colored. Set aside.
Increase the oven temperature to 400°F and let preheat.
Press a 12-inch square of foil, shiny side down, against the bottom and up the sides of the crust. Tent the edges of the foil over (not touching) the edges of the crust, like an awning, to prevent overbrowning. Prick the bottom of the crust all over with a fork, piercing right through the foil. Fill the foil-lined crust with dried beans or pie weights.
Bake the crust for 20 minutes. Remove the foil liner and weights. Bake for 10 to 12 minutes more, until the bottom of the crust is golden brown.
While the crust is baking, make the filling: Combine the chocolate, corn syrup, and butter in the top of a double boiler over barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the brown sugar, salt, rum, and vanilla. Add the eggs and stir until the mixture is well blended and hot to the touch. Set the double boiler aside, stirring the filling from time to time.
When the crust is baked, remove it from the oven. (Leave the oven on.) If necessary, press bits of reserved dough into any holes or cracks in the crust. Pour the pecans into the crust and the hot filling over the nuts.
Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles in the center when nudged, 10 to 12 minutes. A knife inserted in the pie will emerge very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from its center. Cool the pie on a rack. Serve warm or at room temperature.
CHOCOLATE NOTES: It takes very little chocolate to make the balance of flavors work. You can use standard bittersweet or semisweet chocolate (without a percentage on the label), or any marked 50% to 64%.
To use chocolate marked 66% to 72% instead of standard bittersweet: Use 11⁄2 ounces chocolate.
To use unsweetened (or 99%) chocolate instead of standard bittersweet: Use 1 ounce chocolate.
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How long do you bake a chocolate pecan pie for?
Baking time is usually between 35-45 minutes, depending on your oven. I tested this recipe a few times to tweak the cooking times, but as every oven is different, cooking time can differ.
I baked my pie at 320F in a fan-forced oven for 35 minutes until the center of the pie was just set and firm to the touch (not too jiggly) and the edges of the crust were lightly browned. The pie will cook further as it cools and will set once it’s fully cooled down.
As a general rule, you want the center to be slightly firm, and the edges lightly browned. If you find the sides are starting to brown too quickly, and the center hasn’t set, place a piece of aluminum foil over the pie to prevent burning.
Lucas & Lewellen's Grammy's Chocolate Pecan Pie
A rich pie with a touch of Bourbon to enhance and amaze! Chocolatey and nutty, this is a great pie for serving to guests and family paired with Lucas & Lewellen Vineyards Silver King Port as an adult treat on Halloween night when the kids are out trick or treating.
Cook Time: about 1 hour
Pair With: Lucas & Lewellen Vineyards Silver King Port
Source: Recipe & picture courtesy of Lucas & Lewellen
1 pastry shell
3 extra large eggs
2 extra large egg yolks
3/4 cup sugar
3/4 cup dark corn syrup
5 tablespoon butter, melted
1/4 cup bourbon
1/2 cup chopped bittersweet chocolate or semisweet chocolate morsels
1 and 1/4 cups pecan halves or pieces
Preheat oven to 350 degrees. Place pastry dough into pie shell. Trim dough to even with the pie plate. Place the pie plate on a baking sheet. Combine eggs, egg yolks, and sugar in a large bowl. Whisk together until well mixed. Fold in the corn syrup, butter and Bourbon. Blend well. Spread 1/3 of the chocolate pieces over the bottom of the pastry crust. Pour in the pecan pie mixture. Spread 1/2 cup of the pecans over the filling. Spread remaining chocolate over pie filling. Top with remaining pecans.
Cover pie crust rim with aluminum foil to keep from burning. Bake 50-55 minutes, or until set in the center.
What can I use if I don&rsquot have a double boiler?
If you don&rsquot have a double boiler, no worries! All you need is a sauce pan and a metal mixing bowl. Make sure you use a mixing bowl that DOES NOT have a nonslip rubber bottom. That kind of bowl will not work. Fill the saucepan with a few inches of water and bring to a boil, place the bowl on top and carry on with melting the butter and chocolate together.
Like many Southern pies, and pecan pies in particular, this dessert is for those with a serious sweet tooth. Hallmark's Chocolate-Pecan Pie recipe blends chocolaty goodness with a nutty pecan flavor to entice each guest to try at least one bite. For those wanting a healthier version, we also provide a reduced-calorie Chocolate-Pecan Pie recipe as well as three other tasty twists on the traditional pecan pie, including Rum-Raisin Pecan Pie, Almond-Butterscotch Pie and Maple-Cream Pecan Pie .
Inspired? Create and share by tagging @hallmarkstores.
- Preheat the oven to 375°F.
- In a large bowl, lightly beat the eggs. Whisk in the brown sugar, corn syrup, melted butter, bourbon and salt.
- Sprinkle the chocolate chips over the bottom of the pie shell. Pour in the filling. Sprinkle the pecans evenly over the top.
- Bake for 35 to 45 minutes, until the edges of the filling are firm and the center is set but still a little quivery, like gelatin. If the edges of the crust start to brown too quickly, cover them with strips of foil.
- Let cool for at least 1½ hours to make it easier to slice. Serve warm or at room temperature. If you make the pie ahead of time and refrigerate it, you should warm it in a 275°F oven for about 15 minutes before serving to soften the chocolate just a bit.
Reduced-calorie chocolate-pecan pie: Reduce the number of whole eggs to 2, but add 3 egg whites. Reduce the brown sugar to ⅔ cup. Reduce the butter to 2 tablespoons. Use mini chocolate chips and reduce the amount to 6 tablespoons. Reduce the pecans to ⅔ cup.
Rum-raisin pecan pie: Use golden raisins (or regular raisins) instead of the chocolate chips. Reduce the brown sugar to ⅔ cup. Use dark rum instead of bourbon.
Almond-butterscotch pie: Use slivered almonds instead of pecans, and butterscotch chips instead of chocolate. Reduce the brown sugar to ⅔ cup. Omit the bourbon. Add ¼ teaspoon almond extract and 1 tablespoon Scotch whiskey.
Maple-cream pecan pie: Beat ¼ cup sour cream into the eggs in step 2. Reduce the corn syrup to ¼ cup and replace it with ¼ cup maple syrup (Grade B, if you can find it). Omit the butter. Omit the bourbon. Add ½ teaspoon vanilla extract.
HOW TO STORE CHOCOLATE PECAN PIE
If you have any pie left over, make sure to store it in the refrigerator.
Since the pecan pie filling has eggs in it, it&rsquos best to keep it in the fridge if you aren&rsquot going to eat it within a few hours.
Put the pie in an airtight container and store it in the refrigerator for up to 3 days.
Port and Chocolate Pecan Pie - Recipes
This sticky, gooey chocolate pie is perfect served warm with vanilla ice cream. As the filling is quite rich and sweet, a whole pastry lid would be too heavy – the lattice pastry topping is much lighter, as well as looking lovely.
1 recipe for sweet shortcrust pastry (see separate recipe), made with 2 tablespoons of plain flour replaced with cocoa powder
6 tablespoons light muscovado sugar (if not available, 1 tablespoon molasses stirred into 1 cup turbinado sugar)
2 teaspoons vanilla extract
1 cup pecans, roughly chopped
1/3 cup dark chocolate, chopped
Preheat the oven to 350 degrees.
Grease a 9-inch pie dish. Roll out two-thirds of the pastry on a lightly floured surface to about 1/8-inch thick and 1 inch bigger than the dish. Place the pastry into the dish and carefully press into the sides. Trim the edges and chill whilst you make the filling.
Mix together the sugar, syrup, eggs and vanilla and whisk with a fork. Spread the pecan nuts on the bottom of the pastry shell with the chocolate. Pour the syrup mixture over the nuts and chocolate.
Roll out the remaining pastry and cut into strips to form a lattice topping over the pie. Trim the edges with a knife to neaten.
Bake for 35-40 minutes until the filling is set but gooey and oozing. The filling will be a bit wobbly but will set further on cooling. Cool completely before cutting into wedges to serve.