Z Tejas’ Chile Fudge Pie

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Copycat

Pies

Amount Measure Ingredient — Preparation Method

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2 ts Ancho puree*

1/2 lb Butter

1/2 c Chopped walnuts

1/2 c Chopped pecans

2 Eggs

1/2 c White sugar

1/2 c Brown sugar

1/2 c Flour

1 c Semisweet chocolate chips

9 inch unbaked pie shell

*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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