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• For ancho puree: Ancho chiles, which are dried poblanos, are dark brown peppers found in the produce section.
• 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 let cool to warm.
• Toast pecans and walnuts until lightly brown.
• Beat eggs well and then add sugars and flour.
• Beat until smooth.
• Add warm butter 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 at 325 degrees for 45 to 60 minutes until done.