A rich fudgy, chocolate pie complimented with subtle heat from Ancho Chiles. Inspired by Z'Tejas Ancho Chile Fudge Pie is what your holiday dessert table needs!
Growing up, we had to go in to Austin for any major shopping and doctor's appointments. My mom would always take us out to eat somewhere fun like picking out a treat at Central Market or what became my personal favorite, Z'Tejas.
I liked to go there for three things - cornbread, tortilla soup, and their ancho chile pie.
I moved far away, but started making a copycat version of their pie every year at Christmas and Thanksgiving. It replaced the Chocolate Pecan Pie on the dessert table. Years later, whenever I serve this dish, it still gets rave reviews.
Favorite pie for the holidays
Decadent, rich, chocolatey but something YOU can easily make at home and WOW your hostess or guests.
The heat is subtle and you don't taste it until after the sweetness and chocolate. If this were a wine, one might describe it as having a subtle ancho chile finish or aftertaste. I love the extra flavor dimension the ancho Chile gives the chocolate.
Ingredients
- Pie Crust: A single deep dish pie crust. Make your own or buy one from the store.
- Ancho Chile Puree: I make my own just for this. It is simple to do and I have instructions here.
- Eggs
- All-Purpose Flour
- Brown and Granulated Sugars
- Butter
- Chocolate Chips: I prefer to use a high quality dark or semi-sweet chocolate chip such as Guittiard or Ghiradelli for this recipe.
- Pecans: Toasted pecans or walnuts. Can be omitted.
Recipe Tips
- To get the dark colored filling, you need to make sure the chocolate chips melt when you add the warm butter.
- If all of the chocolate chips do not melt, it will result in a caramel colored filling with chocolate chip pieces at the bottom of the crust. Still delicious, but not the signature appearance of the Z'Tejas Fudge Pie.
Need a pie crust recipe? Sharing a few below.
- An all butter Pie Crust Recipe from The Baker's Almanac
- Perfect Pie Crust from Ina Garten
- Flaky Homemade Pie Crust from The Chunky Chef
Serving
Delicious warm or room temperature. Serve with whipped cream of vanilla ice cream. Best if eaten within 3 days. Store in the refrigerator.
📖 Recipe
Ancho Chile Fudge Pie
Ingredients
- 1 - 9" Deep Dish Prepared Pie Crust
- 2 teaspoon Ancho Chile Puree
- 2 eggs
- ½ cup All-Purpose Flour
- ½ cup Brown Sugar
- ½ cup Sugar
- 1 cup Butter melted
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Pecans or Walnuts toasted
Instructions
- Preheat oven to 350°F.
- To make the ancho chile puree: Pour boiling water over dried chilies in small bowl. Cover with plastic wrap and let sit for 10-15 minutes or until peppers begin to soften. Puree peppers in food processor or blender, adding just enough water until pureed consistency is reached. Set ancho chile puree to the side.
- Beat eggs in a large bowl. Mix in flour and sugars until blended.
- Melt butter and stir in chocolate chips until they are mostly melted. Add slightly cooled butter and chocolate mixture to egg and flour mixture. Mix well. Stir in nuts and ancho chile puree.
- Pour pie filling into prepared pie crust. Bake at 350°F for 35-45 minutes or until pie is set in the middle. Remove from oven and let cool slightly.
Notes
Where do I find ancho chiles?
Dried ancho chiles are typically found in the produce section of your grocery store or prepackaged by the Mexican spices. The peppers are also available on amazon.
Merry Christmas & Happy Holidays friends!
Alaine
More recipes you may enjoy:
Ancho Chile Fudge Pie was originally published on My TX Kitchen in December 2015. Updated in December 2020 with new photos and additional text.
David Gancarz says
Just like Z’Tejas in Austin. Yummy.
Tim S says
Thank you for the recipe. I used to go to Z Tejas in Scottsdale all the time when I live there.
Alaine says
You're welcome!