Z Tejas' Chile Fudge Pie

This is a copycat of Z Tejas’ famous chile fudge pie, a gooey, decadent chocolate-and-nut pie with a Southwestern secret: a hit of smoky ancho chile.

The ancho puree is what sets it apart. Made by simmering a dried poblano until soft and blending it smooth, it adds a gentle, smoky warmth that builds slowly behind the chocolate, more intriguing than spicy. Don’t skip it; it’s the whole point.

A couple of techniques matter. Toasting the pecans and walnuts first deepens their flavor and keeps them crunchy in the gooey filling. And the butter goes in warm on purpose, so it melts the chocolate chips slightly as you stir, creating ribbons of fudge throughout.

Poured into a pie shell and baked, the filling sets into a dense, fudgy, brownie-like pie. Serve it slightly warm, maybe with a scoop of vanilla ice cream, so the chocolate stays soft and molten.

Chef Tips

• Make the ancho puree ahead; simmer the dried chile until tender, then blend it smooth.
• Toast the pecans and walnuts first for deeper flavor and lasting crunch.
• Add the butter warm, not hot, so it melts the chocolate chips just enough for fudgy ribbons.
• The pie is done when set around the edges but still slightly soft in the center; it firms as it cools.

Variations

• Adjust the ancho puree up or down to control the warmth.
• Add a pinch of cinnamon or a shot of espresso for a Mexican-chocolate vibe.
• Use all pecans, or swap in dark chocolate chunks.