Z Tejas' Chile Fudge Pie
Copycat of the restaurants Chile Fudge Pie.
Yield
6 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
-
ancho puree** |
* |
| ½ | pounds |
butter
|
|
| ½ | cups |
walnuts
chopped |
|
| ½ | cups |
pecans
chopped |
|
| 2 | each |
eggs
|
|
| ½ | cups |
sugar
|
|
| ½ | cups |
brown sugar
|
*
|
| ½ | cups |
all-purpose flour
|
|
| 1 | cups |
chocolate chips (semi-sweet)
|
*
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
-
ancho puree** |
* |
| 226.8 | g |
butter
|
|
| 118 | ml |
walnuts
chopped |
|
| 118 | ml |
pecans
chopped |
|
| 2 | each |
eggs
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
- For ancho puree: Ancho chiles, which are dried poblanos, are dark brown peppers found in the produce section or latin supermarkets. 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. Purée 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℉ (160℃) for 45 to 60 minutes until done.
