Crust:

            ½ cup Arizona pecan pieces

            1¼ cups all-purpose flour, plus more for rolling dough

            2 tablespoons sugar

            2–3 dried chiltepins, finely crushed

            1 stick unsalted butter, chilled and cut into small cubes

            2 tablespoons ice water

            1 teaspoon Mexican brandy

Filling:

            3 large eggs, slightly beaten

            1 cup sugar

            ¾ cup light corn syrup

            2 tablespoons unsalted butter, melted and slightly cooled

            2 teaspoons vanilla extract

            ¼ cup Mexican brandy

            ¼ teaspoon salt

            ½ teaspoon finely crushed, dried chiltepins

            1½ cups Arizona pecan halves

            ½ cup dark chocolate chips

Topping (Optional):

            1 cup Arizona pecan halves

Crust: Pulse ½ cup pecan pieces in food processor until finely ground. Add flour, sugar and chiltepins; pulse until combined. Place mixture in medium bowl and work in butter with fingers until dough resembles coarse meal. Sprinkle ice water and brandy, using hands to combine. Shape dough into smooth ball. If it feels sticky, dust with flour and work in. Wrap tightly in plastic wrap; chill at least 30 minutes.

Remove from refrigerator. On lightly floured surface, roll dough into ¼-inch-thick circle, big enough to line a 9-inch pie plate. Gently roll crust around rolling pin and drape over pie plate, lifting edges to line plate. Trim edges and crimp. If cracks develop, patch with leftover scraps. (See note below.) Refrigerate 30 minutes.

Preheat oven to 350°F.

Filling: Mix eggs, sugar, corn syrup, melted butter, vanilla, brandy, salt and crushed chiltepins until well-blended. Stir in pecans and chocolate chips. Pour into prepared shell.

Topping (optional): Decorate top by placing halved pecans in circles, starting around edge of pie plate and working in towards center.

Place on baking sheet to catch any drips and place in preheated oven. Bake 55 minutes, or until filling is set.

Remove from oven and cool. Serve room temperature or chilled with scoop of vanilla ice cream or dollop of whipped cream, if desired.

NOTES:

This is a finicky crust, especially on a warm day, so be sure dough is well-chilled before rolling. If it cracks, patch with scraps so filling doesn’t leak into pan.

Chiltepins can be fiery hot, so you don’t need much to add some tingle to the pie. And that’s what we’re going for here—just a little warmth on the tongue, not a big blast of “OMG that’s hot!” Chiltepins grow wild in the deserts of Southern Arizona and Northern Mexico and some are cultivated. You can usually find them in the fall at carnicerias around the Valley or you can order them from Native Seeds/SEARCH in Tucson. Use a mortar and pestle to crush them—and avoid getting the powder on your fingers.