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“Source: The Austin American Statesman”
1hr 20mins

Ingredients Nutrition


  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. Purée in a food processor.
  5. Preheat oven to 325°F.
  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.

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