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| CHOCOLATE CHESS AND CHILE PIE |
- 4 large eggs
- 1 cup sugar
- 1 tsp. red chile powder, plus 1/8 to 1/4 tsp.
- 6 ounces (1 cup) semisweet chocolate chips, melted
- 1 cup heavy cream
- 6 Tbsp. unsalted butter, melted
- 1 9-inch pre-baked pie crust
- 1/4 cup confectioner's sugar
- 1/2 tsp. vanilla extract
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- Preheat oven to 325 degrees.
- In a medium bowl, beat the eggs and sugar together until light and fluffy. Add the red chile powder and beat until well blended. Add the melted chocolate chips, 1/2 cup of the heavy cream and the melted butter. Mix until well blended. Pour this mixture into the pre-baked pie crust. Bake until the mixture is set, 30 to 35 minutes. Remove the pie from the oven and let cool on a wire rack, then chill. Just before serving, whip the remaining 1/2 cup cream until soft peaks form, add the confectioner's sugar and vanilla, and continue beating until firm peaks form. Serve the pie with a dollop of whipped cream. For chile lovers you can add 1/8 to 1/4 teaspoon of red chile powder to the whipped cream for a double dose of chile.
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