recipelink.com Chat Room Recipe Swap - 2001-08-25
From: recipelink.com

Z Tejas' Chile Fudge Pie
From: The Austin American Statesman

9 inch unbaked pie shell
2 eggs, beaten
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup flour
1 cup butter, melted and cooled to warm
2 tsp ancho chile puree*
1/2 cup chopped walnuts, toasted
1/2 cup chopped pecans, toasted
1 cup semisweet chocolate chips

Beat together eggs, sugars, and flour until smooth. Add warm melted butter and mix well (it is important for butter to be warm so chocolate chips will melt some.) Add ancho 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.

*For ancho chile 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.