A rich, fudgy chocolate pie brightened by a subtle warmth from ancho chiles. Inspired by Z’Tejas, this Ancho Chile Fudge Pie is the holiday dessert your table needs.
When I was growing up, trips into Austin were for big errands, doctor visits, and special meals. My mom often treated us to something fun — a selection at Central Market or a meal at Z’Tejas, which became my favorite. I went for three things every time: cornbread, tortilla soup, and their ancho chile pie.
After moving away, I developed a copycat version of that pie and have made it for Christmas and Thanksgiving ever since. It displaced the old chocolate pecan pie on our dessert table, and every time I serve it, it earns rave reviews.
A favorite for the holidays
This pie is decadent and intensely chocolatey, yet surprisingly easy to make at home. The ancho chile provides a gentle, lingering heat that appears after the sweetness and chocolate—like a subtle chile finish on a fine wine. That touch of chile lifts the chocolate and adds a lovely depth of flavor.
Ingredients
- Pie Crust: One 9″ deep-dish pie crust, homemade or store-bought.
- Ancho Chile Puree: I make my own; it’s simple. Follow the puree instructions in the recipe below.
- Eggs
- All-Purpose Flour
- Brown and Granulated Sugars
- Butter
- Chocolate Chips: Use a high-quality dark or semi-sweet chocolate such as Guittard or Ghirardelli for best results.
- Pecans or Walnuts: Toasted, optional but recommended.
Recipe Tips
- To achieve the deep, dark filling, make sure the chocolate chips melt completely when combined with the warm melted butter.
- If the chips don’t melt fully, the filling will be lighter and caramel-colored with unmelted chips settling toward the crust. It will still taste great but won’t have the signature glossy, fudge appearance.
If you need a pie crust recipe, here are a few trusted sources to reference for techniques and variations.
- All-butter pie crust recipes work wonderfully for this pie.
- For a foolproof, flaky crust, par-bake lightly if you prefer a crisper bottom.
- Store-bought deep-dish crusts are convenient and produce excellent results if you’re short on time.
Serving
Serve warm or at room temperature with whipped cream or vanilla ice cream. The pie keeps best in the refrigerator and is at its peak within three days.
📖 Recipe
Ancho Chile Fudge Pie
My TX Kitchen
Pin Recipe
Ingredients
- 1 – 9″ deep-dish prepared pie crust
- 2 teaspoons ancho chile puree
- 2 eggs
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup butter, melted
- 1 cup semi-sweet chocolate chips
- 1 cup toasted pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C).
- To make the ancho chile puree: Pour boiling water over dried ancho chiles in a small bowl. Cover and let sit 10–15 minutes until softened. Puree in a blender or food processor, adding just enough soaking liquid to reach a smooth, baby-food-like consistency. Set aside.
- Beat the eggs in a large bowl. Add the flour, brown sugar, and granulated sugar, and mix until combined.
- Melt the butter, stir in the chocolate chips until mostly melted and glossy. Allow the mixture to cool slightly, then add it to the egg and flour mixture. Stir well to combine. Fold in the toasted nuts and ancho chile puree.
- Pour the filling into the prepared pie crust. Bake at 350°F for 35–45 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let cool before slicing.
Notes
For a more pronounced ancho flavor, increase the puree to 3 teaspoons. Top slices with vanilla ice cream or whipped cream if desired.
Where to find ancho chiles
Dried ancho chiles are usually available in the produce aisle, the international or Mexican foods section, or from specialty spice vendors. They are sold whole and ready to rehydrate for purees like this one.
Merry Christmas and happy holidays, friends!
Alaine
More recipes you may enjoy:
- Bourbon Chocolate Chip Cookie Bars
- Easy Homemade Brownies
Ancho Chile Fudge Pie was originally published on My TX Kitchen in December 2015. Updated in December 2020 with new photos and additional text.