Ancho Chili Chocolate Pecan Pie

Ancho Chili Chocolate Pecan Pie

This is our go-to pie.  No.  It isn’t sugar-free or dairy-free or wheat-free, but we still eat it guilt-free once a year and it is pretty much the only pie we crave.  The ancho chili brings out the flavor of the chocolate, kind of like a mole sauce. It’s not hot-spicy. My kids love it.

We ran across a version of this at a local Z’Tejas restaurant.  They even had an incomplete recipe on their site.  We loved the sweet heat and fiddled around with ingredients until we got it just right.  The original recipe called for walnuts and pecans.  I use either or both, depending what I have, but pecans seem more Thanksgiving-y.

Ancho Chili Chocolate Pecan Pie

1 9 in. Deep dish pie crust
2 each Eggs
1/2 cup Flour
1/2 cup White sugar
1/2 cup Brown sugar
1 cup Butter (2 sticks)
1 cup Pecans
1 cup 60% cocoa chocolate chips (I use Ghiradelli Baking Chips from Sam’s Club)
1 tsp Ancho Chili Peppers, ground

Ancho chili’s are available whole. Take out the stem, but not the seeds and process in a high power blender until you get a fine powder. Do NOT use chili powder.

Melt butter on medium heat and add chocolate chips, stir until everything is melted. Toast pecans in oven on flat sheet until lightly brown (usually about 10-15 minutes at 350). Reserve 12 pecan halves to decorate the top with.

Beat eggs well. Add white flour, white sugar and brown sugar. Mix until smooth. Add butter and chocolate mixture, mix well.

Crumble remaining nuts roughly with hands and mix in nuts. Pour into pie crust. Decorate the top with reserved pecans.

Bake at 325 degrees for 45-55 minutes.