Z Tejas Chile Fudge Pie

Z Tejas Chile Fudge Pie
 
 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 Semisweet chocolate chips
 9 inch unbaked pie shell

Instructions:

*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 325ºF. for 45 to 60 minutes until done.

From The Austin American Statesman Typed by jessann :) Posted to MM-Recipes Digest V4 #086 by Jessica Wildes <jessann@texas.net> on Mar 25, 1997