Port And Chocolate Pecan Pie
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.
Servings
8
Ingredients
- 1 9-inch pie shell, deep dish
- 1 egg white
- 3 large eggs
- 3/4 cup 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 teaspoon vanilla extract
- 8 ounce pecan halves (about 2 cups)
- 2 ounce premium chocolate (about 60 percent cocoa mass), in chip-size pieces
Directions
- 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.
- 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.