Chile Fudge Pie
Ready In: 1 hr 5 mins
Serves: 8
Ingredients
- 2 teaspoons ancho puree
- 1⁄2 lb butter
- 1⁄2 cup pecans, chopped
- 1⁄2 cup walnuts, chopped
- 2 eggs
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar
- 1⁄2 cup flour
- 1 cup semi-sweet chocolate chips
- 1 (9 inch) unbaked pie shells
Directions
- For ancho puree: Remove seeds and stem from one ancho chile pepper. Place ancho in a small saucepan with water to cover. Bring to a boil and simmer until ancho is tender. Puree in a food processor.
- Melt butter and cool to warm.
- Toast pecans and walnuts until lightly brown.
- Beat eggs well; add granulated sugar, brown sugar, and flour. Beat until smooth.
- Add warm butter and mix well.
- Add chile puree.
- Stir in nuts and chocolate chips.
- Pour filling into pastry shell.
- Bake at 325 degrees Fahrenheit for 45 to 60 minutes until done.
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