{"id":7430,"date":"2019-02-04T18:59:12","date_gmt":"2019-02-04T18:59:12","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7430"},"modified":"2019-02-05T00:12:48","modified_gmt":"2019-02-05T00:12:48","slug":"chocolate-chile-pie","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/02\/04\/chocolate-chile-pie\/","title":{"rendered":"Chocolate Chile Pie"},"content":{"rendered":"

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A million years ago, I worked at this restaurant that did a sort of texmex fusion.\u00a0 It was my first introduction to texmex and fusion.\u00a0 At the impressionable age of too young to care about such things, however old that was, I remember being blown away by a few dishes there and ate them constantly.\u00a0 The restaurant is long gone, but the dishes remain with me decades later.<\/p>\n

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One was blackened catfish enchiladas.\u00a0 I have yet to even begin to think of how to reinvent that dish, but it’s on my to do list.\u00a0 The stuffed pork tenderloin with with chilies, cheese, slathered in a smoky sauce could make a girl faint.\u00a0 Another was the ancho pie, which I’ve been experimenting with for days.\u00a0 Yes, it’s about twenty or thirty years old, but I’m bringing it back.\u00a0 With a vengeance.\u00a0 It’s actually one of the few ways I like to eat walnuts.\u00a0 And I’m about to get all my friends hooked on this pie.<\/p>\n

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Don’t be scared of the ancho.\u00a0 It’s just dried ancho\/poblano peppers, which aren’t particularly hot to begin with, ground up.\u00a0 I used the extra coffee grinder we have laying around.\u00a0 Don’t skip the grinding step because you don’t want a bbq flavor in your pie by using already ground “chili powder”.<\/p>\n

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Chocolate Chile Pie<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> deep pie crust<\/span><\/li>
  • 2<\/span> sticks butter<\/span><\/li>
  • 3\/4<\/span> cup<\/span> dark chocolate chips<\/span><\/li>
  • 1\/4<\/span> cup<\/span> milk chocolate chips<\/span><\/li>
  • 2<\/span> eggs<\/span><\/li>
  • 1\/2<\/span> cup<\/span> white sugar<\/span><\/li>
  • 1\/2<\/span> cup<\/span> golden brown sugar<\/span><\/li>
  • 1\/2<\/span> cup<\/span> unbleached flour<\/span><\/li>
  • 3\/4<\/span> cups<\/span> toasted pecans rough chopped<\/span><\/li>
  • 3\/4<\/span> cups<\/span> toasted walnuts rough chopped<\/span><\/li>
  • 1<\/span> tablespoon<\/span> ground dried ancho chile<\/span><\/li>
  • 1<\/span> teaspoon<\/span> cinnamon<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat the oven to 350 and move an oven rack to the center.\u00a0 In a stand mixer with the whisk attachment, whisk the eggs, sugars, and flour together in the order beating for a few minutes in between additions on medium high.<\/div><\/li>
    • Put the nuts on a sheet pan and bake in the oven for about 10 minutes.\u00a0 Remove and chop.\u00a0 Set aside.<\/div><\/li>
    • Remove the stems of the dried anchos, rough chop, and pack into a coffee grinder reserved for spices.\u00a0 Pulse into a powder and set aside.<\/div><\/li>
    • In a separate bowl, put the chocolate and the butter together and microwave on high in one minute increments until butter and chocolate are just melted and combined.\u00a0 Stir in between one minute increments.<\/div><\/li>
    • Add the chocolate mixture to the stand mixer, stopping to scrape the sides.\u00a0 Add the ancho and cinnamon powders.\u00a0 Fold in the nuts.<\/div><\/li>
    • Scrape this mixture into a pie crust and bake for 1 hour.\u00a0 Cool and serve with whipped cream.\u00a0 Voila!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

      \"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

      A million years ago, I worked at this restaurant that did a sort of texmex fusion.\u00a0 It was my first introduction to texmex and fusion.\u00a0 At the impressionable age of too young to care about such things, however old that was, I remember being blown…<\/p>\n","protected":false},"author":1,"featured_media":7432,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/02\/330FCAA8-8825-4769-B947-05A85287EC55.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1VQ","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7430"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7430"}],"version-history":[{"count":4,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7430\/revisions"}],"predecessor-version":[{"id":7445,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7430\/revisions\/7445"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7432"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}