Z Tejas’ Chile Fudge Pie

Z Tejas’ Chile Fudge Pie

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Ingrediënten

  • 2 ts Ancho puree *
  • ½ lb Butter
  • ½ c Chopped walnuts
  • ½ c Chopped pecans
  • 2 Eggs
  • ½ c White sugar
  • ½ c Brown sugar
  • ½ c Flour
  • 1 c Semisweet chocolate chips
  • 9 inch unbaked pie shell

Instructies

*

  • 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.
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Recipe Category Dessert / Pie

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