| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Chocolate, Desserts, Nuts, Bobbie – no, Pies & tart |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
(15 oz.) refrigerated pie crusts |
| 1 1/2 |
c |
Semi-sweet chocolate chips |
| 1 |
oz |
Unsweetened chocolate; coarsely chopped |
| 1 |
ts |
Instant espresso granules; or coffee crystals |
| 1/4 |
c |
Whipping cream |
| 1 |
tb |
Butter or margarine |
| 1/2 |
c |
Chopped Oregon hazelnuts |
| 1 |
c |
Whipping cream |
|
|
Whipped cream; if desired |
|
|
Oregon hazelnuts; if desired |
INSTRUCTIONS
FILLING
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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