7221 W Ray Rd, Chandler and 8300 N Hayden Rd Suite D-101, Scottsdale
- ½ lb. unsalted butter
- 2 oz. pecan halves, chopped
- 2 oz. walnuts, chopped
- 2 eggs
- ½ cup all-purpose flour
- ¼ cup sugar
- 1 tbsp plus 2 tsp brown sugar
- 6 oz semi-sweet chocolate chips
- 1 tbsp 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 the 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 sugar. 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 the pie plate on a sheet pan. Pour the chocolate nut mixture into the prepared pie crust. Place in a 300 degree oven for 30 minutes until the center is slightly firm. Remove from the oven and allow to cool. Serve with whipped cream.