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Name: Chocolate Espresso Hazelnut Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1/4 c Whipping cream; 1 ts Instant espresso granules; 1 oz Unsweetened chocolate; 1 15-oz package refrigerated pie crust; Oregon hazelnuts if desired; 1/2 c Oregon hazelnuts Chopped; 1 1/2 c Semi-sweet chocolate chips; Whipped cream if desired; 1 tb Butter or margarine; 1 c Whipping cream

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INGREDIENTS

1/4 c Whipping cream
1 ts Instant espresso granules
FILLING
1 oz Unsweetened chocolate
1 15-oz package refrigerated pie crust
Oregon hazelnuts ; if desired
1/2 c Oregon hazelnuts ; Chopped
1 1/2 c Semi-sweet chocolate chips
Whipped cream ; if desired
1 tb Butter or margarine
1 c Whipping cream

Servings

INSTRUCTIONS

Prepare pie crust according to package directions for baked shell using a 9-inch 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, 1/4 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: 10-12 servings. Dundee Hazelnuts P.O. Box 185 Dundee, OR 97115 (503) 537-2959 Voice (503) 537-2959 Fax Recipe by: Dundee Hazelnut Website Posted to MC-Recipe Digest by Roberta Banghart on Mar 25, 1998

NOTES

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Chocolate Espresso Hazelnut Pie

1/4 c Whipping cream
1 ts Instant espresso granules
 FILLING
1 oz Unsweetened chocolate
1 15-oz package refrigerated pie crust
 Oregon hazelnuts if desired
1/2 c Oregon hazelnuts Chopped
1 1/2 c Semi-sweet chocolate chips
 Whipped cream if desired
1 tb Butter or margarine
1 c Whipping cream

Prepare pie crust according to package directions for baked shell using a  9-inch 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, 1/4 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: 10-12 servings. Dundee Hazelnuts P.O. Box 185 Dundee, OR  97115 (503) 537-2959 Voice (503) 537-2959 Fax  Recipe by: Dundee Hazelnut Website    Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on  Mar 25, 1998

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Nutrition

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Serving Size: 1 Serving (115g)
Recipe Makes: 10

Calories: 532
Calories from Fat: 380 (71%)

Amt Per Serving		% DV

	Total Fat 42.2g	56 %
	Saturated Fat 20.8g	104 %
	Monounsaturated Fat 15.8g
	Polyunsanturated Fat 3.2g
Cholesterol 29.2mg		9 %
Sodium 187.9mg		6 %
Potassium 359mg		9 %
Total Carbohydrate 43.9g		13 %
	Dietary Fiber 6.4g	26 %
	Sugars, other 37.5g
Protein 6.4g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 532

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