Chile Fudge Pie Recipe

Name: Chile Fudge Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ancho puree; 12 lb butter; ½ cup pecans, chopped; ½ cup walnuts, chopped; 2 eggs; ½ cup granulated sugar; ½ cup brown sugar; ½ cup flour; 1 cup semi-sweet chocolate chips; 1 (9 inch) unbaked pie shells

Servings: persons

2 teaspoons ancho puree
12 lb butter
½ cup pecans, chopped
½ cup walnuts, chopped
2 eggs
½ cup granulated sugar
½ cup brown sugar
½ cup flour
1 cup semi-sweet chocolate chips
1 (9 inch) unbaked pie shells

1
For ancho puree: Remove seeds and stem from one ancho chile pepper.
2
Place ancho in a small saucepan with water to cover.
3
Bring to a boil and simmer until ancho is tender.
4
Puree in a food processor.
5
Melt butter and cool to warm.
6
Toast pecans and walnuts until lightly brown.
7
Beat eggs well; add granulated sugar, brown sugar, and flour.
8
Beat until smooth.
9
Add warm butter and mix well.
10
Add chile puree.
11
Stir in nuts and chocolate chips.
12
Pour filling into pastry shell.
13
Bake at 325 degrees Fahrenheit for 45 to 60 minutes until done.

10506

kcal

Calories

1140

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons ancho puree, 12 lb butter, ½ cup pecans, chopped, ½ cup walnuts, chopped, and more.

Yes, Chile Fudge Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chile Fudge Pie

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