Recipe Archives->Pies->Chile Fudge

Ancho Chile Fudge Pie

2 teaspoons ancho puree
1/2 pound butter
1/2 cup chopped walnuts
1/2 cup chopped pecans
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup flour
1 cup semi-sweet chips
9-inch unbaked shell

To make the puree: Remove the seeds and stem from one dried ancho
chile pepper. Place the pepper in a small saucepan with water to
cover. Bring to a boil and simmer until tender. Puree in a blender
or food processor.  

Melt the butter and keep it warm. Toast the nuts until lightly
brown.  Beat the eggs well, and then add sugars and flour. Beat
until smooth.  Add the warm butter and the chile puree. Add the
chips; the butter needs to be warm enough that the chips melt a
bit. Stir in the nuts. Pour in the shell and bake at 325 degrees
for 45-60 minutes.

Printable version: chile-fudge.txt.