Ancho Chile Fudge Pie
ANCHO CHILE FUDGE PIE
1 (9 inch) deep dish prepared pie crust
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1 cup butter (2 sticks)
1/2 cup pecans
1/2 cup walnuts
1 cup chocolate chips
3/4 teaspoon Ancho Chile Peppers, ground
Note: Ancho peppers are available whole. To grind, soften peppers in water for 3 minutes,
drain, grind in blender. Do NOT use chile powder.
Melt butter and allow to cool. Toast pecans and walnuts in oven on flat sheet until lightly brown. Beat eggs well. Add white flour, white sugar and brown sugar. Mix until smooth. Add cool butter, mix well. Mix in nuts, chile peppers and chocolate chips. Fold into mixture. Pour into prepared pie crust. Bake at 325 degrees for 45-55 minutes.