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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Chile Fudge Pie 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:
1. 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.
2. Melt butter and cool to warm.
3. Toast pecans and walnuts until lightly brown.
4. Beat eggs well; add granulated sugar, brown sugar, and flour. Beat until smooth.
5. Add warm butter and mix well.
6. Add chile puree.
7. Stir in nuts and chocolate chips.
8. Pour filling into pastry shell.
9. Bake at 325 degrees Fahrenheit for 45 to 60 minutes until done.
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