15 oz refrigerated pie crusts
FILLING
1 1/2 cup semi-sweet chocolate chips
1 oz unsweetened chocolate, - coarsely c, hopped
1 tsp instant espresso granules - or coff, ee crystals
1/4 cup whipping cream
1 tbsp butter or margarine
1/2 cup chopped oregon hazelnuts
1 cup whipping cream
1 whipped cream, if desired
1 oregon hazelnuts, if desired
A Recipe for
Chocolate Espresso Hazelnut Pie
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
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This Recipe for Chocolate Espresso Hazelnut Pie is one of thousands in the Recipes-to-go Dessert Cookbook.
Rice is born in water and must die in wine. |
| Italian Proverb |
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| Proverb |
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This is a recipe for Chocolate Espresso Hazelnut Pie from the recipe cookbook of Recipes-to-go (Dessert)
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
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Food Tip |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Herb Tip |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
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Yield: 10 to 12 servings.
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.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Serves: 1
Chocolate Espresso Hazelnut Pie Recipe brought to you by Recipes To-Go