Chocolate Pecan Torte


Chocolate Pecan Torte

She may be in the middle of preparing holiday preorders – but her creative brain never stops! JoMarie is here to inspire with something new for your holiday table. A creative take on the classic Pecan Pie, this delicious torte is sure to be your family’s new favorite dessert!

Chocolate Pecan Torte

Yields 6 tortes (4 inches each)


  • Measuring cup
  • Measuring spoons
  • 4-inch spring-form pans (available at Pryde’s in Old Westport)
  • Food Processor







  • 3 and 1/2 Cups Pecans (One Pound)
  • ½ Cup Light Corn Syrup
  • ½ Cup Maple Syrup
  • 2 Cups Brown Sugar
  • 3 Eggs
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Cinnamon
  • 6 Tablespoons Melted Butter
  • 7 Tablespoons Irish Whiskey or Bourbon
  • 1 and ¾ Cups Milk Chocolate Chips



  • 3 Cups of Graham Cracker Crumbs (Approximately 3 Packs)
  • 8 Tablespoons Melted Butter
  • 1/3 Cup Granulated Sugar
  • ½ Teaspoon Kosher Salt or Maldon Smoked Salt
  • 1 Teaspoon Cinnamon





Filing Directions

  • Pre-heat oven to 375 degrees
  • Whisk together corn syrup, maple syrup, brown sugar, eggs, cinnamon, butter and rishi whiskey until smooth.
  • Fold in chocolate chips and pecans.
  • Set mixture aside


Crust Directions

  • Melt butter and set aside.
  • In a food processor, combine all crust ingredients.
  • Add melted butter.
  • Line individual, 4-inch spring-form pans 1.5 inches high along the sides, and a quarter of an inch thick on the bottom.


Pie Directions

  • Place filling in graham cracker crust-filled spring-form pans and bake for 20 – 30 minutes at 375 degrees or until golden brown (tent foil if needed to keep pecans from burning).
  • Cool tartes and remove spring-form pans.
  • Serve with freshed whipped-cream, chocolate ganache and caramel sauce.



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