This fudgy chocolate pie is bursting with pecans and has a little extra bit of warmth and flavor, thanks to the ancho chiles
Preheat the oven to 325 degrees. Prep a pie pan with the unbaked crust, ready to be filled, and set aside.
Place the pecans on a cookie sheet and toast them while you prepare the chocolate pecan pie filling, about 10 minutes or so.
Snap the stem of the ancho chile off and place the whole thing in a blender. Blend until a fine powder develops and then sift through a sieve to get rid of large chunks or seeds. Set the powder aside.
In a large saucepan, melt the butter and chocolate together over medium heat, stirring frequently. When it's smooth, add the two sugars and stir for a few minutes until the sugar starts to dissolve.
Remove the mixture from the heat and whisk in the eggs one at a time, until completely incorporated. Add the vanilla and stir to combine.
Whisk in the flour and the ground ancho chili powder until smooth.
From the toasted pecans, set aside 15 halves and then chop up the remaining pecans and stir them into the chocolate batter.
Pour the chocolate batter into the prepared pie crust and top with the pecan halves.
Bake for 35-45 minutes, until the top is set and not jiggly and the crust is golden brown.
Let cool to room temperature and serve alone or with vanilla ice cream.