Fudge Pie with a Kick
It's always fun to surprise your guests with unique pie recipes, like this Fudge Pie with a Kick. This spicy dessert recipe is just enough sweet and just enough heat. Made with ancho chiles, this pie is packed with strong satisfying flavors.
Cooking Time45 min
Ingredients
- 2 tablespoons ancho chile puree
- 1 cup unsalted butter (2 sticks)
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 (9-inch) unbaked pie shell
Instructions
- Preheat oven to 325 degrees F.
- 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. Set aside.
- Toast the walnuts and pecans in the oven or on the stove until lightly brown. Set aside.
- Beat the eggs well, and then add granulated sugar, brown sugar, and all-purpose flour. Beat until smooth.
- Add the warm butter and the chile puree to the egg mixture. Mix until combined.
- Add the chocolate chips. The butter needs to be warm enough that the chips melt a bit. Stir in the nuts.
- Pour in the unbaked pie shell and bake until edges are brown and a toothpick inserted in the middle comes out clean.
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