High Altitude Chocolate Pecan Pie

This high altitude chocolate pecan pie is fudgy and rich with a buttery shortbread crust, creamy chocolate ganache and gooey pecan pie filling.

You might also love these holiday recipes for pecan praline pumpkin pie, cherry cranberry pie, and Polish apple cake.

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Why You’ll Love This Recipe

Fudgy Chocolate Layer. This isn’t just a pecan pie with a handful of chocolate chips sprinkled in the filling. By making a ganache first (a combination of melted chocolate and cream), you get a thick, fudgy layer of chocolate underneath the pecans.

Easy to Make. Instead of my usual pastry dough which needs to be rolled out, today’s chocolate pecan pie starts with a simple, press-in-the-pan shortbread crust that doesn’t require rolling.

Perfect for the Holidays. I wish I had been able to get this recipe tested before the holidays, but it’s still a wonderful pie to make any time of year. With the layers of chocolate and pecans, though, this holiday pie is sure to be a hit at Thanksgiving and Christmas.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Chocolate Chips + Cream. For the chocolate ganache, you’ll need semi sweet chocolate chips (milk chocolate is too sweet, in my opinion) as well as heavy whipping cream. The combination of chocolate and cream makes a rich, fudgy, chocolate layer at the bottom of the pie.
• Salt. A good pinch of salt in the crust and the filling helps to balance the sweetness of this pie.
• Butter. To add a richer flavor, a simple step of browning the butter for the crust first really elevates this pie.
• Brown Sugar + Corn Syrup. This makes up the sweetness of the pie, and the corn syrup keeps the filling moist and gooey. You could also use golden syrup.
• Eggs. These are a binding ingredient for the pecan filling.
• Pecans. Use raw, unsalted pecans.

Instructions

Crust

• Preheat the oven to 375 F, and position a rack in the center of the oven. Set a 9-inch round tart pan with a removable bottom on a baking sheet. Lightly spray the bottom and sides of the pan with non-stick baking spray. It’s easiest to bake this pie on a baking sheet, both for easier transferring in and out of the oven, as well as to catch any drips or leaks, since a small amount of butter may leak out of the crust as it bakes.
• In a saucepan, melt the butter. Continue to cook the butter over medium heat, swirling the pan occasionally, until nutty, golden brown solids form at the bottom of the pan. You’ll know the butter is ready when it stops spattering as the water evaporates, and a layer of foam forms on top of the butter.
• Immediately scrape the browned butter into a bowl. Add the flour, sugar and salt, and stir together until moist and crumbly.
• Dump the dough crumbs into the tart pan. Press the crumbs into an even layer against the bottom and all the way up the sides of the pan. I find it easiest to do the sides first, then press what’s left against the bottom.
• Bake the crust for 15 minutes, until pale golden brown. Set aside to cool for 10-15 minutes, until no longer hot.
• Reduce the oven temperature to 325 F.

Chocolate Ganache

• While the crust is baking, make the chocolate ganache.
• In a bowl, combine the chocolate chips, cream, butter, and vanilla. Warm the mixture in the microwave for about 2 – 2 1/2 minutes on 50% power, then stir until smooth.
• Set aside to cool and thicken while the crust bakes and cools.

Pecan Filling

• In a bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, vanilla, salt, and flour, until smooth.
• Add the chopped pecans. You can chop all the pecans, or leave some of the pecan halves intact, as I did.

Assembly and Bake

• After the crust has cooled, spread the chocolate ganache over the crust in an even layer.
• Stir up the pecan filling again, then carefully pour it over the ganache.
• Carefully set the pan in the oven on the center oven rack. Bake the pie at 325 F for about 45-50 minutes, until the filling is set, but still has a slight wobble when you shake the pan.
• Set the pie on a cooling rack to cool completely, at least 4 hours. This pie keeps wonderfully, so you can even bake it one day in advance and let it cool overnight before serving.
• Before serving, remove the sides of the pan, and cut into slices.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

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