Directions:
- For ancho puree: 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 cool to warm.
- Toast pecans and walnuts until lightly brown.
- Beat eggs well; add granulated sugar, brown sugar, and flour. Beat until smooth.
- Add warm butter and mix well.
- Add chile puree.
- Stir in nuts and chocolate chips.
- Pour filling into pastry shell.
- Bake at 325 degrees Fahrenheit for 45 to 60 minutes until done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 707.46 Kcal (2962 kJ) | ||
| Calories from fat | 458.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.98g | 78% | |
|---|---|---|---|
| Cholesterol | 101.86mg | 34% | |
| Sodium | 263.26mg | 11% | |
| Potassium | 180.7mg | 4% | |
| Total Carbs | 62.89g | 21% | |
| Sugars | 43.06g | 172% | |
| Dietary Fiber | 5.13g | 21% | |
| Protein | 7.43g | 15% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.7mg | 15% | |
| Calcium | 68.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 480.67 Kcal (2012 kJ) | ||
| Calories from fat | 311.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.64g | 78% | |
|---|---|---|---|
| Cholesterol | 69.21mg | 34% | |
| Sodium | 178.87mg | 11% | |
| Potassium | 122.77mg | 4% | |
| Total Carbs | 42.73g | 21% | |
| Sugars | 29.26g | 172% | |
| Dietary Fiber | 3.49g | 21% | |
| Protein | 5.05g | 15% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 1.8mg | 15% | |
| Calcium | 46.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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