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Chocolate: Ancho Chile Fudge Pie

Source of Recipe

Z Tejas Grill, Austin, TX


List of Ingredients

2 teaspoons ancho puree
1/2 pound butter
1/2 cup chopped walnuts
1/2 cup chopped pecans
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup flour
1 cup semi-sweet chips
9-inch unbaked shell




Recipe

To make the puree: Remove the seeds and stem from one dried ancho chile pepper. Place the pepper in a small saucepan with water to cover. Bring to a boil and simmer until tender. Puree in a blender or food processor.
(Here in Austin, these are in the Produce section of any reasonably well-stocked grocery store. Where you live, I don't know how you'd get dried ancho chile peppers.)

Melt the butter and keep it warm. Toast the nuts until lightly brown.

Beat the eggs well, and then add sugars and flour. Beat until smooth.

Add the warm butter and the chile puree. Add the chips; the butter needs to be warm enough that the chips melt a bit. Stir in the nuts. Pour in the shell and bake at 325 degrees for 45-60 minutes.

YIELD: 8 Servings