Prep 20 mins
Cook 1 hr
Source: The Austin American Statesman
- 2 teaspoons pureed ancho chilies (*)
- 1⁄2 lb butter
- 1⁄2 cup chopped walnuts
- 1⁄2 cup chopped pecans
- 2 eggs
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar
- 1⁄2 cup flour
- 1 cup semi-sweet chocolate chips
- 1 9 in. unbaked pastry shell
- *Forancho puree: Ancho chiles are dried poblanos, dark brown peppers found in the produce section of the supermarket.
- Remove the seeds and stem from one ancho chile pepper, place in a small saucepan with water to cover.
- Bring to a boil and simmer until ancho is tender.
- Purée in a food processor.
- Preheat oven to 325°F.
- Melt the butter and let cool to warm.
- Toast the chopped nuts until lightly brown.
- Beat eggs well and then add sugars and flour.
- Beat until smooth.
- Add warm butter to the batter and mix well (it is important for butter to be warm so chocolate chips will melt some).
- Add chile puree.
- Stir in nuts and chocolate chips.
- Pour filling into pastry shell and bake for 45 to 60 minutes until done.