Zutaten für Ancho Chili Fudge Pie
- 1/2 cup (113g) unsalted butter
- 2 large eggs
- 1 1/4 cups (150g) all-purpose flour
- 1 1/2 cups (187g) granulated sugar
- 1/2 cup (60g) packed brown sugar
- 1 cup (100g) chopped walnuts (or pecans)
- 1 cup (100g) chopped pecans (or walnuts)
- 1 cup (170g) semi-sweet chocolate chips
- 1-2 tablespoons ground ancho chili pepper
- 1 (9-inch) prepared pie crust
- fresh whipped cream
- vanilla ice cream
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Zubereitung von Ancho Chili Fudge Pie
- Preheat oven to 350°F (175°C).
- Melt 1/2 cup (113g) unsalted butter and let cool to room temperature.
- In a medium mixing bowl, beat 2 large eggs until light and fluffy.
- Add 1 ½ cups (187g) granulated sugar, ½ cup (60g) packed brown sugar, and 1 ¼ cups (150g) all-purpose flour. Mix until smooth.
- Add the cooled melted butter and mix well.
- Gently fold in 1 cup (100g) chopped pecans or walnuts, 1 cup (170g) semi-sweet chocolate chips, and 1-2 tablespoons ground ancho chili pepper (start with 1 tbsp and adjust to taste).
- Pour the mixture into a 9-inch prepared pie crust.
- Bake for 30-40 minutes, or until a knife inserted near the center comes out clean.
- Let cool slightly before serving warm, topped with fresh whipped cream or vanilla ice cream.
- **To grind ancho chilies:** Soften 2-3 ancho chilies in hot water for 30 minutes. Drain, remove stems and seeds, and grind in a blender until a fine powder is formed. (Do not substitute chili powder for the authentic flavor.)
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
151g
Fat
107g
Carbs
19g
