Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Pies
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
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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