Santa Fe Walnut Molasses Pie

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.

Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.

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3 eggs, beaten
2 Tbsp. melted butter
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. Chimayo New Mexican chile powder
1/2 tsp. nutmeg
1 cup firmly packed brown sugar
1 cup corn syrup
1/4 cup mild molasses
1 cup chopped walnuts
1 (10-inch) unbaked pie crust


Preheat oven to 325F.

Beat the eggs and add the melted butter, vanilla, salt, chile powder and nutmeg, then blend well. Add the brown sugar, corn syrup and molasses and mix thoroughly.

Sprinkle the nuts in the unbaked 10-inch pie shell and pour the egg mixture over the nuts. Bake for 1 hour and 10 minutes or until the filling is set.

Yields 8 servings.

Recipe adapted from recipe by Judith Ogden Larsen, The Village Piemaker, Eustis, Neb., “Relish Tastes of America,” Nov. 2006.