I’m a sucker for a good dessert and pie tops my list of sweet, indulgent treats – but I don’t love pumpkin pie (gasp!). So when the recipe for this fudge, spicy pie landed in my inbox courtesy of the fine folks at Z’Tejas I knew I had to share it.
The recipe seems manageable but if you want to save time and effort in the kitchen, Z’Tejas serves up these pies for lunch and dinner and with 48 hour advance notice you can order a whole pie to go.
Z’Tejas Ancho Fudge Pie
- pie dough
- ½ lb. unsalted butter
- 2 oz. pecans halves, chopped
- 2 oz. walnuts, chopped
- 2 eggs
- ½ cup all-purpose flour
- ¼ cup sugar
- 1Tbs. plus 2 tsp. brown sugar
- 6 oz semi-sweet chocolate chips
- 1 Tbs. Ancho Chile paste or chile powder
- 1 egg white, mixed
Pie dough – use a store bought or favorite pie crust recipe. Line a 9” pie plate with dough. Fill with pie weights and bake at 425 degrees on a baking sheet for 10-15 minutes until the crust is starting to turn golden. Remove from oven and cool.
Place butter in a medium saucepan and melt over medium-low heat. While the butter is melting, place nuts on a sheet tray and toast in a 350 oven for 5 minutes. Once golden and toasted remove from the oven. Reduce oven temperature to 300.
Place eggs in the bowl of a stand mixer. Mix on low speed for 1 minute, add flour and sugars. Continue to mix until all ingredients are well blended and smooth. Add chocolate chips, ancho paste or chile powder and hot nuts right out of the oven. This will help to melt the chocolate. With the mixer running on low speed, slowly add the hot butter to the chocolate mixture. This will melt the chocolate completely. Once all the butter has been added continue to mix until completely blended.
Brush egg white on the edge of the cooked pie crust. Place pie plate on a sheet pan. Pour the chocolate nut mixture into prepared pie crust. Place in a 300 degree oven for 30 minutes until center is slightly firm. Remove from oven and allow to cool. Serve with whipped cream.
Photos courtesy of Z’Tejas.