How to make it

  • For Ancho Chili Puree - 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.

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