Recipe - Chocolate Espresso Hazelnut Pie

1 pack (15 oz.) refrigerated pie
crusts

FILLING
1 One half cup Semisweet chocolate chips
1 ounce Unsweetened chocolate;
coarsely chopped
1 teaspoon Instant espresso granules;
or coffee crystals
One fourth cup Whipping cream
1 tablespoon Butter or margarine
One half cup Chopped Oregon hazelnuts
1 cup Whipping cream
Whipped cream; if desired
Oregon hazelnuts; if desired

Prepare pie crust according to package directions for baked shell using a
9inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450
for 9 to 11 minutes or until lightly browned. In small saucepan, combine
chocolate chips, unsweetened espresso granules, One fourth cup whipping cream, and
butter. Cook over low heat until mixture is smooth, stirring constantly.
Remove from heat. Cool about 15 minutes or until mixture is slightly warm,
stirring occasionally. Stir in Oregon hazelnuts. In medium bowl, beat 1 cup
whipping cream until soft peaks form. Fold warm chocolate mixture into
whipped cream. Spread over bottom of cooled crust. Refrigerate 3 to 4
hours. Let stand at room temperature for about 30 minutes before serving.
Garnish with additional whipped cream and hazelnuts, if desired. Store
leftovers in refrigerator. MC formatting by bobbi744@sojourn.com

NOTES : Yield: 1012 servings. Dundee Hazelnuts P.O. Box 185 Dundee, OR
97115 (503) 5372959 Voice (503) 5372959 Fax
Recipe by: Dundee Hazelnut Website

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 25, 1998