| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
American |
Desserts, Jaw, Copycat, Pies |
1 |
Depends |
INGREDIENTS
| 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 |
INSTRUCTIONS
*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 :)
Posted to MM-Recipes Digest V4 #086 by Jessica Wildes <jessann@texas.net>
on Mar 25, 1997
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