I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

The Queen’s Chocolate Pecan Pie


This is killer, no way around it.  And it’s worth every bite!  I don’t like corn syrup so I use honey or agave as a substitute.  It works just fine.  If you do use corn syrup, you may want to add a little more sugar to the recipe as agave is sweeter than sugar.


The Queen’s Chocolate Pecan Pie



1 unbaked pie crust

8 ounces dark chocolate cut in chunks

3 extra large eggs

3/4 cup brown sugar, packed

1 cup agave syrup

1 tablespoon Rain’s Choice pure Vanilla Extract

1/2 teaspoon Ceylon cinnamon

1/2 teaspoon nutmeg

1 cup toasted pecan pieces (walnuts may be substituted)

1/2 cup toasted pecan halves


Preheat oven to 350 degrees.

Place chocolate in a microwave-safe bowl and carefully melt it. If not using a microwave, place in a small saucepan and place on a heat diffuser on stove. Melt on very low heat. (you can also use a double boiler if you prefer). Set aside to cool.

In a large bowl mix eggs with brown sugar and agave and beat until well blended. Add vanilla, cinnamon and nutmeg.

Spread chocolate over pie crust and cover with pecan pieces. Carefully pour in egg/sugar mixture. Place pecan halves decoratively on top.

Bake for 50 – 60 minutes or until pie no longer jiggles. Allow to cool on rack until completely set.

Serve with whipped cream if desired.


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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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