| 1 | Yield: 10 to 12 servings. |
| 2 | Prepare pie crust according to package directions for baked shell using a 9-inch pie pan. |
| 3 | (refrigerate remaining crust for later use). |
| 4 | Bake at 450°F for 9 to 11 minutes or until lightly browned. |
| 5 | In small saucepan, combine chocolate chips, unsweetened espresso granules, ?cup whipping cream, and butter. |
| 6 | Cook over low heat until mixture is smooth, stirring constantly. |
| 7 | Remove from heat. |
| 8 | Cool about 15 minutes or until mixture is slightly warm, stirring occasionally. |
| 9 | Stir in oregon hazelnuts. |
| 10 | In medium bowl, beat 1 cup whipping cream until soft peaks form. |
| 11 | Fold warm chocolate mixture into whipped cream. |
| 12 | Spread over bottom of cooled crust. |
| 13 | Refrigerate 3 to 4 hours. |
| 14 | Let stand at room temperature for about 30 minutes before serving. |
| 15 | Garnish with additional whipped cream and hazelnuts, if desired. |
| 16 | Store leftovers in refrigerator. |
| 17 | * cookfdn brings you this recipe with permission |
