Z Tejas Chile Fudge Pie – a delicious recipe with chilies, butter, walnuts, pecans, eggs, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
*Forancho puree: Ancho chiles are dried poblanos, dark brown peppers found in the produce section of the supermarket.
2
Remove the seeds and stem from one ancho chile pepper, place 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
Preheat oven to 325u00b0F.
6
Melt the butter and let cool to warm.
7
Toast the chopped nuts until lightly brown.
8
Beat eggs well and then add sugars and flour.
9
Beat until smooth.
10
Add warm butter to the batter and mix well (it is important for butter to be warm so chocolate chips will melt some).
11
Add chile puree.
12
Stir in nuts and chocolate chips.
13
Pour filling into pastry shell and bake for 45 to 60 minutes until done.
1156
kcal
Calories
84
g
Fat
94
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
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 pureed ancho chilies (*), 1/2 lb butter, 1/2 cup chopped walnuts, 1/2 cup chopped pecans, and more.
Yes, Z Tejas 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.
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