A chocolate lover's dream! Believe me, it is not spicy! The Ancho chile only enhances the taste of the chocolate. With some whipped cream on the side, you will not be disappointed! A true Texas gem!
- 125 chopped pecan nuts
- 2 eggs
- 125 sugar
- 125 brown sugar
- 125 flour
- 250 chocolate chips (semi-sweet)
- 1 pie shell
- 2 teaspoons ancho puree (see method)
- ¼ butter
- 125 chopped walnuts
Teja's Chile Fudge Pie is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
For ancho puree: Ancho chillies, which are dried poblanos, are dark brown peppers found in the produce section. Remove seeds and stem from one ancho chilli 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 chilli puree. Stir in nuts and chocolate chips. Pour filling into pastry shell and bake at 325 degrees for 45 to 60 minutes until done.