Cocoa Chili Pie

Heating things up for 
Sabado Mexicano

A little fun today folks. This is not your ordinary pecan pie - this one features a crazy experience of nutty chocolate sweetness with a hint of heat. Kind of like me!!! Enjoy!




Cocoa Chili Pie
about 8 servings

1 cup butter

2 eggs
1/2 cup flour
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup walnuts, toasted
1/2 cup pecans, toasted
1 cup semi-sweet chocolate chips
3/4 teaspoon ground ancho chili pepper (see note)
1 (9 inch) pre-baked pie crusts
Preheat over to 350 degrees.

Melt butter and allow to cool to room temperature.

In a medium mixing bowl, beat eggs until well blended. Add flour and sugars, mix until smooth. Add cooled butter and mix well. Fold in nuts, chocolate chips and ground ancho chili pepper. Pour mixture into prepared pie crust.

Bake 30 to 40 minutes until pie tests done.

Serve warm, topped with fresh whipped cream.

Note: Ancho peppers are also available whole. To grind, soften peppers in water for 30 minutes, Drain and grind in a blender. Do not substitute chili powder, use only ground ancho chiles