*  Exported from  MasterCook  *
 
                          Z Tejas' Chile Fudge Pie
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Copycat
                 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.
   
   From The Austin American Statesman  Typed by jessann :)
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving