1*For ancho puree: Ancho chilies are dried Poblanos Peppers, which are dark brown peppers found in your produce section. Remove seeds and stem from one ancho chile pepper. Place ancho in a small saucepan with water to cover and bring to a boil and simmer until ancho is tender. Puree in a food processor. (just the chile)
2Melt butter and let cool to warm. Toast pecans and walnuts until lightly brown.
Beat eggs wee and then add sugars and flour. Beat until smooth. Add warm butter and mix well. (Its important for the butter to be warm so chocolate chips will melt some.) Add chile puree. Stir in nuts and chocolate chips.
3Pour filling into unbaked pastry shell and bake 325º for 45 to 60 minutes until done.