Tejas' Chile Fudge Pie

  2       ts           Ancho puree*

     1/2   lb           Butter

     1/2   c            Chopped walnuts

     1/2   c            Chopped pecans

   2                    Eggs

     1/2   c            White sugar

     1/2   c            Brown sugar

     1/2   c            Flour

   1       c            Semisweet chocolate chips

                        9 inch unbaked pie shell

  *For ancho puree: Ancho chiles, which are dried
  poblanos, are dark brown peppers found in the produce
  section. Remove seeds and stem from one ancho chile
  pepper. Place ancho in a small saucepan with water to
  cover. Bring to a boil and simmer until ancho is
  tender. Puree in a food processor.
 
  Melt butter and let cool to warm. Toast pecans and
  walnuts until lightly brown. Beat eggs well and then
  add sugars and flour. Beat until smooth. Add warm
  butter and mix well. (It is important for butter to be
  warm so chocolate chips will melt some.) Add chile
  puree. Stir in nuts and chocolate chips. Pour filling
  into pastry shell and bake at 325 degrees for 45 to 60
  minutes until done.