Z Tejas Chile Fudge Pie Food

Z TEJAS' CHILE FUDGE PIE

Steps:

• For ancho puree: Ancho chiles, which are dried poblanos, are dark brown peppers found in the produce section or latin supermarkets. 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. Purée 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℉ (160℃) for 45 to 60 minutes until done.

Z TEJAS CHILE FUDGE PIE

Steps:

• *Forancho puree: Ancho chiles are dried poblanos, dark brown peppers found in the produce section of the supermarket.
• Remove the seeds and stem from one ancho chile pepper, place in a small saucepan with water to cover.
• Bring to a boil and simmer until ancho is tender.
• Purée in a food processor.
• Preheat oven to 325°F.
• Melt the butter and let cool to warm.
• Toast the chopped nuts until lightly brown.
• Beat eggs well and then add sugars and flour.
• Beat until smooth.
• Add warm butter to the batter 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 for 45 to 60 minutes until done.

ANCHO CHILI FUDGE PIE

Steps:

• Preheat over to 350 degrees.
• Melt butter and allow to cool to room temperature.
• In a medium mixing bowl, beat eggs until well blended.
• Add flour and sugars, mix until smooth.
• Add cooled butter and mix well.
• Fold in nuts, chocolate chips and ground ancho chili pepper.
• Pour mixture into prepared pie crust.
• Bake 30 to 40 minutes until pie tests done.
• Serve warm, topped with fresh whipped cream.
• Note: Ancho peppers are available whole. To grind, soften peppers in water for 30 minutes, Drain and grind in a blender. DO NOT SUBSTITUTE CHILI POWDER. Update . . . found ground ancho chilis at Penseys.