Preheat oven to 350°F. Prepare the Ancho Chile puree.
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
Optional, top with vanilla ice cream of whipping cream.