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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Source: The Austin American Statesman Ingredients:
2 teaspoons pureed ancho chilies (*) |
1/2 lb butter |
1/2 cup chopped walnuts |
1/2 cup chopped pecans |
2 eggs |
1/2 cup granulated sugar |
1/2 cup brown sugar |
1/2 cup flour |
1 cup semi-sweet chocolate chips |
1 9 in. unbaked pastry shell |
Directions:
1. *Forancho puree: Ancho chiles are dried poblanos, dark brown peppers found in the produce section of the supermarket.
2. Remove the seeds and stem from one ancho chile pepper, place in a small saucepan with water to cover.
3. Bring to a boil and simmer until ancho is tender.
4. Purée in a food processor.
5. Preheat oven to 325°F.
6. Melt the butter and let cool to warm.
7. Toast the chopped nuts until lightly brown.
8. Beat eggs well and then add sugars and flour.
9. Beat until smooth.
10. Add warm butter to the batter and mix well (it is important for butter to be warm so chocolate chips will melt some).
11. Add chile puree.
12. Stir in nuts and chocolate chips.
13. Pour filling into pastry shell and bake for 45 to 60 minutes until done.
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