For ancho puree: Ancho chiles, which are dried poblanos, are dark brown peppers. 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
Posted By: Jessica Wildes, Jim Weller (jweller@ssimicro.com)
Post Date: 25 Mar 97 / Sat, 22 Jun 2002